How do you like your steak cooked?

[JPie]

There definitely is a richer taste to it, however since Japanese wagyu is already rich, I felt like it was overwhelming for me. We tried the a5 olive and a5 import next to each other and I definitely preferred the non olive one.

If I have the time, I go to The Butchery in Crystal Cove for their 60 day dry aged. I love thicker cut ribeyes.

Thank you! You saved me from a pricey mistake. I like A5, but in small amounts due to the richness.

I also like thicker ribeyes. I prefer about 1.5”.

 

[Phoenix]

Rare or if it's wagyu then medium rare.

 

[dk168]

I like a bit of risk in my life, so I am having mine rare!

The way a gentleman likes his steak is indicative whether we would get along. If he chooses a fillet steak well done then we are not going to be compatible.

A rare steak is not as risky as a steak tartare, as in minced ground steak; and I like to have a raw egg yoke in the mix.

I had the worst episode of food poisoning in my life after having a Korean style steak tartare the day before I boarded a plane from HK to fly home in 2013. I lost my appetite that day and felt nauseous. Luckily, my gut did not explode until I was home, otherwise it would have been very embarrassing.

It has not stopped me from eating steak tartare or from that restaurant when I went back to HK in 2015. I went there early in my trip, and avoided anything raw the day before I flew back.

DK

 

[Phoenix]

I like a bit of risk in my life, so I am having mine rare!

The way a gentleman likes his steak is indicative whether we would get along. If he chooses a fillet steak well done then we are not going to be compatible.


DK

This!! lol

 

[AllAboardTheBlingTrain]

I like a bit of risk in my life, so I am having mine rare!

The way a gentleman likes his steak is indicative whether we would get along. If he chooses a fillet steak well done then we are not going to be compatible.

A rare steak is not as risky as a steak tartare, as in minced ground steak; and I like to have a raw egg yoke in the mix.

I had the worst episode of food poisoning in my life after having a Korean style steak tartare the day before I boarded a plane from HK to fly home in 2013. I lost my appetite that day and felt nauseous. Luckily, my gut did not explode until I was home, otherwise it would have been very embarrassing.

It has not stopped me from eating steak tartare or from that restaurant when I went back to HK in 2015. I went there early in my trip, and avoided anything raw the day before I flew back.

DK

I love tartare!!! Can’t decide what’s better: tartare or steak but I eat a lot more of the latter since I trust myself to make steak at home but not tartare!

 

[Dancing Fire]

I ask a friend ...how would you like your steak cook?...she said "still moving"...

 

[JPie]

I love tartare!!! Can’t decide what’s better: tartare or steak but I eat a lot more of the latter since I trust myself to make steak at home but not tartare!

I have a trusted butcher so I’ve made tartare at home. You can sear the outside on high heat, then cut away the cooked parts to be safe. I actually trust my homemade tartare more because I figure that at restaurants, cleanliness and cross-contamination could be an issue.


(The color of the meat is due to the effects of the lemon juice in the marinade. I didn’t love this recipe; Alton Brown’s is way better!)

 

[Dancing Fire]

It has not stopped me from eating steak tartare or from that restaurant when I went back to HK in 2015. I went there early in my trip, and avoided anything raw the day before I flew back.

DK

This is what I carry when I travel ...



The old ones works good on my stomach (like 35 yrs ago) when it contained a small amount of Mercury but I don't think they use Mercury nowadays.

 

[kenny]

I ask a friend ...how would you like your steak cook?...she said "still moving"...

Tell her ...

 

[Phoenix]

I ask a friend ...how would you like your steak cook?...she said "still moving"...

Bleu! lol

I was shocked to see how the French ate theirs when I first moved there.

 

[Austina]

Medium well for me. I don’t mind it a little pink in the middle as long as it’s cooked and not bleeding. I physically can’t eat bloody meat, I can’t digest it and it makes me ill.

 

[kenny]

Well bloody hell.
I think PS might have some vampiresses.

 

[OoohShiny]

This is what I carry when I travel ...



The old ones works good on my stomach (like 35 yrs ago) when it contained a small amount of Mercury but I don't think they use Mercury nowadays.

lol!

I'm not sure mercury has ever been safe for human consumption...



Steak has gotta be very lean and definitely rare for me. Soft and tender, not charcoaled and chewy like shoe leather

 

[elizat]

I would say medium usually, if I order it.

I have been thinking more and more about no longer eating beef or pork though. We eat very little of it now. I never buy it to cook at home. Usually just chicken and fish. I have been thinking about cutting it out entirely, as well as the chicken and fish.

 

[dk168]

I usually have a steak once a week at weekends, more for the pets as they get to share it with me, and chips for the dog too.

DK

 

[mrs-b]

My husband's family were beef exporters and pioneered the organic, grass-fed industry in Australia. (For those of you in Australia who are in the know about beef, my in-laws later sold their company to Hereford Prime). DH's parents, up until recently, continued to lecture around the world on maintaining natural waterways on grazing property, and how to raise organically grown beef. So beef in that family is a BIG deal.

When I first met my at-that-time boyfriend's parents, I was vegetarian, which they didn't know. We travelled there overnight on a bus (10 hour drive) and when we arrived, Tim's father met us at the bus terminal. He asked us what we'd like for breakfast, and I asked what they had. The answer was...

"Well, we have steak. Or sausages. We could do some ground beef - in gravy. Or we have fillet. And we can always do some eggs with that."

By the time I left 2 weeks later, I wasn't vegetarian any more.

Anyway, in that family, anything that isn't rare is considered a crime against nature, so I eat my steak, when I eat it, rare. I do like medium rare, but few people do it well, and they tend to overcook it. But either way, medium is too cooked for me, and blue rare is way too rare. So halfway between rare and medium rare is my sweet spot.

ETA I like beef tartare, but I prefer carpaccio, which I love.

Easy Beef Carpaccio with Arugula Recipe

Beef carpaccio is paper-thin slices of ultra-fresh raw beef garnished with arugula and drizzled with vinaigrette. It's a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare.

www.seriouseats.com

 

[JPie]

@mrs-b so you could say your in-laws “steered” you into being an omnivore again?

 

[dk168]

Ooo, beef sashmi, yum!

A chunk of thick beef seared on the outside so very rare inside, cut very thinly, drizzle with a dressing made with Mirin, grated ginger and garlic, a touch of light soya sauce and finely chopped spring onion.

I have made this at home, and it was tasty!

DK

 

[MeowMeow]

Something tells me that I’ll be the one and only vote for “well done.”
It’s probably just me but I find the idea of pink in any of my meats to be disgusting. I have literally microwaved my steak after cutting it and finding pink. Yuck.

My DH prefers his steak to be medium rare. I “man up” and avert my eyes from the horror show.

Haha you and my husband would get along! He hates any hint of pink at all. He doesn't look at my medium steaks either.

 

[Arcadian]

Dead, red, cornfed However, I'll go up to medium. Oddly the older I get the redder I prefer the meat...lol

 

[mrs-b]

@mrs-b so you could say your in-laws “steered” you into being an omnivore again?

I *could*...but I wouldn't. I definitely, definitely wouldn't.

 

[MissGotRocks]

I prefer mine medium rare but agree that is not always an easy thing to get!

 

[elle_71125]

Wifey4vr agrees with you on both counts.
She does not watch me eat steak.

Now there’s a woman with taste.

Haha you and my husband would get along! He hates any hint of pink at all. He doesn't look at my medium steaks either.

I love it! I’m not alone in the world.

 

[canuk-gal]

HI:

Favorite appetizer in certain places (has to be the "right beef"): steak tartare. So I order I steak med rare/med. Most of the time I am happy with the temp.

cheers--Sharon

 

[AprilBaby]

I don’t like steak. I dont hate steak but I would rather have pizza.

 

[jaysonsmom]

Ooo, beef sashmi, yum!

A chunk of thick beef seared on the outside so very rare inside, cut very thinly, drizzle with a dressing made with Mirin, grated ginger and garlic, a touch of light soya sauce and finely chopped spring onion.

I have made this at home, and it was tasty!

DK

I’ve had it this way before. Also known as beef carpaccio. Yes, very good rare but only if cut thinly and dressed with a flavorful sauce.

 

[Asscherhalo_lover]

From medium well to medium rare depending on the cut flank steak, medium well, filet, medium rare

 

[TooPatient]

Medium rare slightly towards the rare side. The sear on this ribeye is a bit off. First time trying a new cooking wood. Smoked corn didn't caramelize right (first of the season) but the smoked potatoes & onions worked well.

Cooked with oak and pecan woods.

 

[JPie]

Medium rare slightly towards the rare side. The sear on this ribeye is a bit off. First time trying a new cooking wood. Smoked corn didn't caramelize right (first of the season) but the smoked potatoes & onions worked well.

Cooked with oak and pecan woods.

Get in my belly! So glad I’m making a ribeye tomorrow...

 

[acebruin]

Medium rare all the way. Medium well for Wagyu.

Just to be clear... The red in your steak is NOT blood. It's myoglobin, it transport oxygen through muscle. I do not like to eat blood in any form myself... Google myoglobin.