How do you like your steak (or meat) cooked, rare, well done, or inbetween? (burgers, cooker)

[Suburban_Guy]

How do you guys like your meats cooked, especially steak?

I still prefer my meat to not have any bloodiness to it.

There was a thought that some people change their preferences for how they like their steak cooked, well done as a young kid, and then rare as they got older.

Me, been consistent from young age to now, I just can't stomach bloody meat. Granted well done can make meat too tough, so I like medium well, a nice balance between no blood and still tasty.

[Eazine]

Rare to medium-rare with a big lump of horseradish.

[Dirt Grinder]

I like my steak to still have a pulse.

[Honolulu21]

Originally Posted by Eazine

Rare to medium-rare with a big lump of horseradish.

Me too! Except I only use the horseradish with a juicy slab of prime rib! YUM...

[Army_Guy]

Medium rare for me, I personally do not like well done or even medium as it's too rubbery for my tastes.

[Johnbiggs]

Medium.

[mainebrokerman]

rare-to medium rare


if you do overcook steaks, and they have a tendency to be tough, just slice thin across the grain


( rib eyes, strip steaks, porterhouse, T-bone, and top butt sirloins and tenderloin, flat iron, chuck Delmonico's , and steak tips from sirloin flap meat , are your better steaks- if you overcook these they can still be good and tender, if the grade is "choice" or "prime" )

most of the lean "round" steaks are tough and dry if overcooked - just slice thin against the grain



the leaner tougher steaks and roasts are good for the slow cooker

[sskink]

Steaks & burgers: Rare or medium-rare.

Pretty much everything else (london broils/pot roasts) gets braised.

[ScoopLV]

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.

[Hesster]

Medium-well.

I do not like to see any red in my steak, but I don't want it burnt to a crisp either.