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Old 06-21-2014, 12:36 AM
 
15,043 posts, read 8,576,319 times
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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.
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Old 06-21-2014, 01:03 AM
 
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Rare to medium-rare with a big lump of horseradish.
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Old 06-21-2014, 01:31 AM
 
Location: Heart of Dixie
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I like my steak to still have a pulse.
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Old 06-21-2014, 02:50 AM
 
Location: Honolulu, Makiki
351 posts, read 436,026 times
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Quote:
Originally Posted by Eazine View Post
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...
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Old 06-21-2014, 03:38 AM
 
Location: Florida
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Medium rare for me, I personally do not like well done or even medium as it's too rubbery for my tastes.
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Old 06-21-2014, 03:59 AM
 
Location: Howard County, MD
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Medium.
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Old 06-21-2014, 04:36 AM
 
17,175 posts, read 22,205,059 times
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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
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Old 06-21-2014, 05:02 AM
 
Location: Currently living in Reddit
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Steaks & burgers: Rare or medium-rare.

Pretty much everything else (london broils/pot roasts) gets braised.
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Old 06-21-2014, 05:17 AM
 
Location: Sunrise
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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.
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Old 06-21-2014, 05:40 AM
 
Location: Mountain Home, ID
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Medium-well.

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