Im with you really. I dont want it burned black, but I want all the blood to be gone.
Steak - How do you like yours?
- Thread starter Phil W
- Start date
Im with you really. I dont want it burned black, but I want all the blood to be gone.
Little bit of oil and seasoning then just about sealed in the pan is fine with me. So, pretty much as rare as can be without it being flat-out raw. 
Soldato
If it's a thin weedy steak then I'll go for medium-well but if it's like the one in Acid's pic then I'd go the same, medium-rare.
Popping to butchers tonight after this thread! nom
Popping to butchers tonight after this thread! nom
![[Olly]](/styles/overclockers/avatars/2.png){kind=avatar}
It's not blood. It's mostly water mixed with a little Myoglobin.
In a restaurant I go for rare but I can never get it quite right at home so I cook to medium.
Associate
It's not blood. Mostly water & fat. It's red because of myogoblin (or something along those lines, I think
). Any decently butchered & hung meat will be blood free As to OP, I'm a rare steak eater.
*edit* Too slow
Soldato
Medium-rare for me, just a thin strip of uncooked meat running through the middle.
Caporegime
Med-rare, with a nicely charred outer layer.
knob (hehe) of butter in a searingly hot pan, bit of garlic with the butter, steak charred nicely each side, OM
Ive actually been swaying to more medium recently, Im not sure why? Unless its fillet in which case its gotta be rare!
Ive actually been swaying to more medium recently, Im not sure why? Unless its fillet in which case its gotta be rare!
Soldato
medium well with lots of pepper sauce mmm
Soldato
Medium to well done.
Soldato
depends on the cut but medium rare mostly. from a butchers too!
Associate
Rare.
Soldato
Medium rare.
If it is good, then bleu.
Like it raw as well sometimes.
If it is good, then bleu.
Like it raw as well sometimes.
Associate
medium rare, anything over it looses too much taste
Soldato
Well since we're adding further important factors...
I prefer ribeye and very very mature. I have a great local butcher who normally has some pretty old looking stuff whenever I go in, or if I want to gaurantee a certain cut/amount at a certain time I can order ahead and he'll hang a piece for 6 weeks for me.
Hmmm thanks to this thread and the raw fish one, I'm totally torn now. How am I gonna decide what to have for dinner??
I prefer ribeye and very very mature. I have a great local butcher who normally has some pretty old looking stuff whenever I go in, or if I want to gaurantee a certain cut/amount at a certain time I can order ahead and he'll hang a piece for 6 weeks for me
.Hmmm thanks to this thread and the raw fish one, I'm totally torn now. How am I gonna decide what to have for dinner??