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

[FlightAttendant]

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!

[ScoopLV]

Originally Posted by 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.

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.

[softcrunch]

I like my steak slightly under well done, when you cut into the center of the meat it shows a little pinkish tone.

[mainebrokerman]

Originally Posted by sskink

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

[little elmer]

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.

[MissSoBelle]

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!

[hellpaso]

Rare to medium rare. I love burgers medium rare, but only if I grind the meat myself.

[Eazine]

Originally Posted by 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.

Love steak tartare and carpaccio!

[aquietpath]

Originally Posted by ScoopLV

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.

[aliasfinn]

Burnt beyond recognition then doused with A1 steak sauce.