How do you like your steak?

[randomshenans]

Blue, best way, unless I'm having ribeye which I prefer rare. Very very hot pan though, you want to get the flavour there too.

 

[lewism]

Rare for me. Nice n pink.

 

[Davepen]

I like rare if fillet, but only if I know the chef can cook steak properly. ie, not cold in the middle.

Ribeye/sirloin etc I will usually go for medium

 

[randomshenans]

I sent a fillet steak back that I asked for blue as it was fridge cold in the middle. Not cool, cold. Proper cold.
The waiter was like, "well you did ask for it blue...!" I got a bit arsey and explained that, if he was in any way educated enough on food, you should never cook a steak from the fridge, it should be at ambient temp before you start. Grrr. Meal wasn't cheap either, I was not happy.

 

[celliott]

Rare

 

[lookitsjonno]

slightly pink, so medium

 

[jizzyJames]

Typical french

I like it medium. Tried rare and just didn't enjoy it. Don't see what the appeal is, didn't have anywhere near as much flavour or as nice a texture imo.

Same, faintest strip of pink in the centre. Undercooked is a waste of good meat

 

[peterattheboro]

Medium rare.

 

[mangobreeder]

rare but not cold!

 

[uchuff]

As above it tends to vary based on the cut and where it's from. Generally though medium rare, although if I'm out in the UK I'll order rare so that I receive medium rare.

 

[JRS]

Same, faintest strip of pink in the centre. Undercooked is a waste of good meat

***edit***

Weird, that didn't post right.

What I said before the forum deleted it was this:

If I eat beef that's been cooked that long, I end up with belly ache. I'll still eat it cooked more than bare seconds, but given the choice I'd have it exceedingly rare and avoid the stomach trouble.

You say 'waste of good meat', I say 'edible without causing me grief'. To-may-to, to-mah-to

 

[Skidder]

depends what cut

blue for fillet, but something like rib eye needs the fat to render a bit so more like rare or medium rare

 

[FrenchTart]

Thinking about things, my 'rare' is probably someone else's medium-rare to be honest. I tend to like ribeye a lot (definitely one of the most flavoursome steak cuts) so this often will be cooked more than a sirloin, for example.

 

[jizzyJames]

***edit***

Weird, that didn't post right.

What I said before the forum deleted it was this:

If I eat beef that's been cooked that long, I end up with belly ache. I'll still eat it cooked more than bare seconds, but given the choice I'd have it exceedingly rare and avoid the stomach trouble.

You say 'waste of good meat', I say 'edible without causing me grief'. To-may-to, to-mah-to

I should have put 'imo' - my brother is the same he feels bilious if he eats medium beef

 

[TheDean]

I'd like to know the science of eating partially raw / raw beef against eating it cooked more thoroughly. Does the stomach prefer raw meat, or does it need more acid to digest it etc?

 

[Hxc]

Medium rare. Nice bit of blood.

 

[-BA-]

Rare to medium rare.

Same as this. I can put up with medium rare so in restaurants I am unfamiliar with I will generally order rare in the event they overcook it somewhat.

 

[haaammit]

Rare or blue depending on the cut of meat

 

[Jay794]

Well done, but not crunchy/burnt, I hate blue steak, meat it not supposed to be bleeding and not supposed to be black lol

Steak should also not be pink on the inside!