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Old 06-21-2014, 07:04 AM
 
Location: Living near our Nation's Capitol since 2010
2,145 posts, read 2,812,525 times
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It has to be pretty rare for us. I dont want it raw...or mushy uncooked...but we do love a firm yet pretty rare steak. Hmm...maybe now I will have to cook one tonight!
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Old 06-21-2014, 07:12 AM
 
Location: Sunrise
10,869 posts, read 13,691,489 times
Reputation: 8987
Quote:
Originally Posted by Hesster View Post
Medium-well.

I do not like to see any red in my steak, but I don't want it burnt to a crisp either.
I cannot discern any taste difference between "no red" and "damned near carbonized." They both taste like sawdust to me.

What's the deal with "don't want to see any red?" It's just myoglobin. As far as I'm concerned, once a person decides it's OK to kill an animal and eat it, what's a little myoglobin in the meat? It's meat after all. Not a carrot. Cooking a steak that far cooks out most of the intramuscular fat, and denatures the proteins to the point where the meat is tough. There's no way around this -- it's chemistry.
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Old 06-21-2014, 07:53 AM
 
Location: between Mars and Venus
1,524 posts, read 783,341 times
Reputation: 2012
I like my steak slightly under well done, when you cut into the center of the meat it shows a little pinkish tone.
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Old 06-21-2014, 07:58 AM
 
17,220 posts, read 22,270,476 times
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Quote:
Originally Posted by sskink View Post
Steaks & burgers: Rare or medium-rare.

Pretty much everything else (london broils/pot roasts) gets braised.
I use to like my burgers rare, and still do

but

if you buy burger from a supermarket or Walmart, that does not grind their own fresh bench trimmings,
theirs a good chance they get their burger all ground and shipped in - like Walmart- this burger is part of huge batches of burger stock ground
id cook this to a 160 f this will kill any and all potential bacteria
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Old 06-21-2014, 08:28 AM
 
Location: RV Park
7,544 posts, read 11,577,781 times
Reputation: 4463
Medium filet mignon please.

I like a tender steak, but too rare makes it feel like soft chewing gum and I want a firmer texture.
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Old 06-21-2014, 10:30 AM
 
Location: Up North in God's Country
670 posts, read 764,979 times
Reputation: 987
Medium well for me. I want some pink in the center. I've discovered that when you get it, it is medium well...but the heat keeps cooking it, and half way through the steak, it turns well done and chewy...so I usually order it medium so it turns medium well!
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Old 06-21-2014, 11:21 AM
 
Location: League City, Texas
2,815 posts, read 4,337,447 times
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Rare to medium rare. I love burgers medium rare, but only if I grind the meat myself.
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Old 06-21-2014, 11:32 AM
 
1,242 posts, read 1,177,218 times
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Quote:
Originally Posted by ScoopLV View Post
Raw.

Steak tartare, carpaccio, and similar. I'm a sucker for raw beef. Anything that isn't raw, I order as rare as the establishment will serve it. I'm the same with fish -- sushi for me, please.

Naturally, when the cut of beef needs low and slow and long, like brisket, I go low and slow and long.
Love steak tartare and carpaccio!
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Old 06-21-2014, 11:43 AM
 
Location: Dallas
5,467 posts, read 4,605,625 times
Reputation: 15599
Quote:
Originally Posted by ScoopLV View Post
I cannot discern any taste difference between "no red" and "damned near carbonized." They both taste like sawdust to me.

What's the deal with "don't want to see any red?" It's just myoglobin. As far as I'm concerned, once a person decides it's OK to kill an animal and eat it, what's a little myoglobin in the meat? It's meat after all. Not a carrot. Cooking a steak that far cooks out most of the intramuscular fat, and denatures the proteins to the point where the meat is tough. There's no way around this -- it's chemistry.
Here we go again.....this has been discussed before, with all the threads finally closed because they got too heated. Any trace of myoglobin in meat is nauseating to me, and I can immediately taste it in meat that isn't cooked well done. But if you like it, fine. No need to assume your way is the only way people should eat meat.
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Old 06-21-2014, 11:50 AM
 
Location: StlNoco Mo
5,312 posts, read 4,092,882 times
Reputation: 6706
Burnt beyond recognition then doused with A1 steak sauce.
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