So the Chef asks "How do you want your steak?"

[BikeWriter]

I asked him, "How raw will the health department let you serve it?" His answer was 15 seconds on each side over a flaming grill. A good veterinarian could have had it mooing again if I hadn't eaten the whole thing. If I'm at home I'll usually eat them raw.
How do you like yours?

[Redstone]

1. There's no category in the poll for

"cooked by my wife while I drink a Margarita out on the back porch."

Redstone

[Rabrrrrrr]

4. I wanna change my answer to that one, too

"cooked by Redstone's wife while we drink Margaritas out on his back porch."

[Redstone]

43. The back-porch parties start in May

and go all summer. Mrs R is a terrific cook and Margarita-maker.

Come on over. Six-ish OK for you?

Redstone

[BikeWriter]

5. Hee hee hee! I'll add that one for you next time, Pard. :-)

[hippiechick]

2. That's horrifying.

:puke:

[BikeWriter]

6. I take it you don't like raw meat...

[Spider Jerusalem]

15. Steak is horrifying????

:eyes:

[hippiechick]

38. "15 seconds on each side" ?

:puke:

[BikeWriter]

72. That's only because he couldn't serve it to me raw...

[benny05]

87. Why not have it painted then

With a little watercolor brown...:beer:

[Rabrrrrrr]

3. I like them to be at least heated all the way through

I can't quite do the raw thing, but I do like them bloody. Medium rare for me.

Just no cold parts.

[BikeWriter]

8. It takes a little getting used to. Room temperature with fresh ground....

pepper, and some Worchestershire Sauce. Mmm!

[leftynyc]

16. I LOVE steak tartare!!!

Gotta find a place you trust and dig in!!

[BikeWriter]

26. That would work for me, too. I could eat a pound or so right now! :-)

[Rabrrrrrr]

36. THAT I can do

There's just somehting about when the meat is still in steak form, and has cold spots, that gives me the creeps. When it's tartare form, then it's okay.

[China_cat]

21. I tell the chef to lay mine NEXT to the stove until it's warm.

[BikeWriter]

27. ROFL! Good for you! :-)

[LiberallyInclined]

7. Pink on the inside...

same as i likes my woXXX (edited due to misogynist content).

[BikeWriter]

9. Yikes! *BW ducks.*

[Huckebein the Raven]

60. *Puts on flame suit so as not to be caught in crossfire*

[Bonhomme Richard]

10. Restore body temperature - Rare n/t

[BikeWriter]

13. I can eat them rare, if I can't get them raw. :-)

[tjwmason]

11. Still blue

get the pan as hot as possible (I've been known to give a pan ten minutes over full gas to heat up), then a quick dash on either side.

Middle totally uncooked, just the very edges hit by some intense heat.

:9

[BikeWriter]

18. I like to see there's some other carnivorous posters here. :-)

[MissMillie]

12. Slap the ass and take the horns off

RARE

[BikeWriter]

20. In one of my books the hero asks the cook to herd a steer up onto...

...the hot stove, then slice him off a big steak. :)

[benny05]

88. That's a good one

I'm opposite...I don't like them mooing or moving on the plate. :D

[Spider Jerusalem]

14. Cold in the middle.

[BikeWriter]

24. That'll work! :-)

[johnnie]

17. Well done???

Here, slap some A1 on these and go to it.


They have to at least have some of that red dye they squirt in there to look like blood still left, for me to eat a steak.

[BikeWriter]

22. LOL! :-)

[Pert_UK]

19. It all depends.....

In France - tartar or carpaccio (raw)
In England - usually blue
Roast beef - either blue OR marinaded for about a day and cooked right through very slowly.

I'm the same with lamb - I like it rare or slow cooked.....never raw though, I suppose..

[BikeWriter]

29. I've never eaten lamb. Is the fat like venison?

[Worst Username Ever]

44. You have missed out

Lamb cooked rare is some of the MOST TENDER meat I have ever had, particularily tenderloin. It melts in your mouth.

[BikeWriter]

47. I'll have to buy some at the market sometime, thank you. :-)

[Wapsie B]

23. I wanna smell the manure on that one.

Rare-Medium Rare.

[BikeWriter]

30. Too much heat! :-(

[Wapsie B]

34. I've had hamburger raw before

but never a whole steak. Sounds interesting but I need my animal flesh slightly cooked.

[BikeWriter]

35. I just kept eating them rarer, until I stopped cooking them at all. :-)

[Wapsie B]

40. Just make sure

they cut it off the cow first. ;-)

[BikeWriter]

45. Lol! Yep, the cow might object!

[Huckebein the Raven]

61. Describe how rare tastes to me ?

haven't tried rare unfortunately

[BikeWriter]

64. Hmm, very juicy and tender. You just have to get used to the idea...

...if you haven't tried it. :)

[jswordy]

25. Preferably DEAD!!!!!!!

[BikeWriter]

31. Dead? I'd rather it wiggles a bit...

[jswordy]

46. Indochina dun it to ya, dint it?

[BikeWriter]

50. LOL! Well, I have eaten rare water buffalo before. :-)

[kick-ass-bob]

28. warm throughout

a touch of char on the outside (I just like that flavor)
so that makes it medium.

[BikeWriter]

32. Okaaaaaay, if that's what you like. ;-)

[Jessica]

33. Blackened ...

I like 'em spicy on the outside & still a little juicy on the inside.

[BikeWriter]

37. Okaaaaay, you can have them your way. :-)

[SarahB]

39. Medium to medium well.

I'm not up for possible parasites or bacterial contamination. :scared:
Besides, I don't like the taste of rare meat.

[all.of.me]

41. you sound like a friend of mine....

... he likes to "show the fire to the steak." that's it.

i voted medium rare.

[BikeWriter]

49. LOL! Raw meat was invented before the stove. ;-)

[Freebird12004]

42. B & B

Blackened on the outside {preferably on a grill that has been seasoned with the charred fat trimmed off my "Delmonico cut" steak}

AND ~ Very Important ~

Blue ~ for me that would be a steak that is raw in the center

:toast:

[BikeWriter]

52. Here's to you, and here's to me, and if we should ever disagree...

...to hell with you, here's to me!

[Freebird12004]

54. ~

:toast:

[Not_Giving_Up]

48. Burn it

I don't want to know it ever mooed.

[Allenberg]

51. Medium well

preferrably smothered in garlic/onion powder. Served with mushrooms and onions.

[no name no slogan]

53. Without spur marks, if you please (n/t)

[dean_dem]

55. Black and charred

I don't like any E-Coli with my steak, thanks.

[Celeborn Skywalker]

67. I think I read somewhere

that E-Coli only exists on the surface of the steak but I could be wrong.

[dean_dem]

69. I don't know, you could be right.

I only relatively recently joined the realm of carnivores again, so its more about just wanting to make sure it and everything crawling around in it is really dead.

[BikeWriter]

71. Yep, that would be from handling it.

[CanuckAmok]

56. Other: On Fred Flintstone's Eye.

[Beer Snob-50]

57. at certain restaurants i like it raw

but never at home.

[BikeWriter]

74. Hmm... okay. :-)

[Huckebein the Raven]

58. Medium

I like it with a good amount of pink

[JAbuchan08]

59. Heck I like it best medium rare, but I will even eat it incinerated

Fatty burnt crunchy bits, MM-MMM

[BikeWriter]

78. Dayum, you're a liberal eater, too! :-)

[enigmatic]

62. Medium Rare, rubbed w/ garlic and salt....

I wish BBQ season would come soon...

[bif]

63. Ever heard the term "Pittsburgh Rare"?

I ordered a steak that way once. The surface was blackened and ithe inside was totally raw. It was a bit too rare for me. I love a rare steak, but I had to send it back. It was in a restaurant in Wilmington, DE. Never heard that term before or since.

[MrSlayer]

65. I want my steak big and bloody.

I'll go anywhere from raw to medium.

[BikeWriter]

75. You're easy to please! :-)

[Withywindle]

66. Definitely rare, but...

...just how rare depends on the quality.

Ever had that Ethiopian dish that's basically raw beef with this exquisite mix of spices? :9

[BikeWriter]

79. No, but it sounds delicious! :-)

[Padraig18]

68. Cut the horns off and run it by the table.

I'll take it from there.

:P

[BikeWriter]

80. Ah, very good, Padraig! :-)

[yellowdogintexas]

70. I believe the cut is called a "Clubbed Steak"

run a candle under it and hand it over.


I like warm interior, atleast pink all the way through and pinker in the middle,

although it does depend on the quality of the meat


and prime rib absolutely must be rare

[Califooyah Operative]

73. dam, thats crazy,

so people eat raw steak for real? hehe, i put med -well i didn't see the grilled onions and mushrooms option though...

[Sgent]

77. Pittsburg Rare

Is exactly that. To do it properly, you have to have a grill.

First you dump some grease on the coals/wood, to get the grill to flame up. Then you take the steak, put it into the flame until blackened, and serve.

Inside will be cold/cool, outside cooked, with all the juices sealed in.

[ChairOne]

81. Ah.... the old sear & seal steak juices myth....

http://www.pgacon.com/KitchenMyths.htm

[BikeWriter]

83. An interesting site, thank you.

[BikeWriter]

82. Check the numbers now! Lots of us eat raw steak. :-)

[ChairOne]

76. Anything over medium, and u get the worst cut the cook can find... /eom

[BikeWriter]

84. I can believe that!

[TahitiNut]

85. "Á Point" (the magic words!)

While I rarely order steak when eating out (easy to make my own), I learned these "magic words" while working in France. There are several beef specialty restaurants in Paris, particularly northeast where the stockyards once were. I've always regarded "medium" as too cooked and "medium rare" as not quite cooked enough. I had the temerity to describe my opinion to a waiter who kindly informed me that what I wanted was "á point" (ah pwahn). From that time on, whenever I ordered beef "á point," it was cooked perfectly. I felt like I'd been entrusted with the password to a secret club.

[tinfoilinfor2005]

86. I want to hear it go "MOO" when I stick the fork in!

I also like the rarest part of a prime rib, blackened.