... How do you like it?

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[ARCHIVED THREAD] - ... How do you like it?

Posted: 1/9/2005 2:21:31 PM EDT

... The latest STEAK thread inspired my interest. I never realized how many gunnutz liked their steaks super-rare.

... So a VOTE for a consensus

(poll to follow)

Posted: 1/9/2005 2:22:05 PM EDT

[#1]

IBTP

rare enough to flinch when I cut it

Posted: 1/9/2005 2:25:38 PM EDT

[#2]

Burnt on the outside, pink in the middle.

Posted: 1/9/2005 2:27:08 PM EDT

[#3]

I like it red all they way through, except the very outside edge, red, but cooked not raw

Posted: 1/9/2005 2:27:16 PM EDT

[#4]

Medium to well-done. NEVER burned.

Posted: 1/9/2005 2:27:37 PM EDT

[#5]

Quoted:
Burnt on the outside, pink in the middle.

Yep

Posted: 1/9/2005 2:27:47 PM EDT

[#6]

not sure about your poll options

MEDIUM - no red/pink
WELL DONE - sacrilege

isn't no pink considered well done?

Posted: 1/9/2005 2:27:50 PM EDT

[#7]

When it actually goes "moooo" when I take a bite, I know I'm eating a well prepared steak!

Posted: 1/9/2005 2:27:53 PM EDT

[#8]

In the words of my grandfather: saw off his horns, wipe his ass and put him on my plate.

Posted: 1/9/2005 2:27:58 PM EDT

[#9]

Medium Well....a little bit/a moderate amount of pink

Posted: 1/9/2005 2:28:40 PM EDT

[#10]

I like it bloody and to take a sh*t off the side of the plate when I stick my fork into it.

Posted: 1/9/2005 2:29:50 PM EDT

[#11]

this looks good

Posted: 1/9/2005 2:30:21 PM EDT

[#12]

Bleeding. I like the outside seared and the inside cool red.

Posted: 1/9/2005 2:34:38 PM EDT

[#13]

Tied to plate mooin' for mercy!

Posted: 1/9/2005 2:35:54 PM EDT

[#14]

I like it warm and pink... too chewy if it's cool in the middle.

Posted: 1/9/2005 2:35:56 PM EDT

[#15]

I like it pink throughout with a red center. AKA Medium Rare.

I didn't vote because you had no option for it.

Posted: 1/9/2005 2:37:07 PM EDT

[#16]

Quoted:
this looks good

www2.incredimail.com/contents/letters/gourmet/medium_rare_thumb.jpg

Why yes, yes it does!

Posted: 1/9/2005 2:37:41 PM EDT

[#17]

does it matter? No matter what you ask for, its not what you get

Posted: 1/9/2005 2:38:03 PM EDT

[#18]

Medium rare.

Posted: 1/9/2005 2:38:13 PM EDT

[#19]

Your poll is flawed. Medium has a pink enter.
ETA: I like mine medium-to medium well.

Posted: 1/9/2005 2:39:57 PM EDT

[#20]

Knock its horns off, wipe its ass and serve it up.

Posted: 1/9/2005 2:50:35 PM EDT

[#21]

I like it pink and warm.

Posted: 1/9/2005 2:51:03 PM EDT

[#22]

medium well...hot pink center

Posted: 1/9/2005 2:52:15 PM EDT

[#23]

Well done

Posted: 1/9/2005 2:59:58 PM EDT

[#24]

Rare on the inside, well seared on the out side.

Posted: 1/9/2005 3:00:35 PM EDT

[#25]

Quoted:
Your poll is flawed. Medium has a pink enter.
ETA: I like mine medium-to medium well.

+1

GBT

Posted: 1/9/2005 3:02:15 PM EDT

[#26]

Quoted:
Burnt on the outside, pink in the middle.

Posted: 1/9/2005 3:02:36 PM EDT

[#27]

If I am going to an actual steak house, then I will get it medium because their standards are different. But at most other places or home made, I like it medium-rare.

Posted: 1/9/2005 3:03:18 PM EDT

[#28]

I like my steak medium-rare. It's good that way.

Posted: 1/9/2005 3:04:30 PM EDT

[#29]

in the words of dennis leary...bring out the whole cow, ill carve off what i want, and ride the rest home.

Posted: 1/9/2005 3:07:08 PM EDT

[#30]

I voted rare but really prefer it medium rare. Just a little pink showing.

Posted: 1/9/2005 3:13:20 PM EDT

[#31]

Medium-Rare. Warm, but not cooked in the middle. Seared on the outside. Juice should run red when you cut into it. Anything above medium, you may as well be eating burgers.

Posted: 1/9/2005 3:15:28 PM EDT

[#32]

Bloody.

Walk it past the grill and knock the horns off of it and I'll be happy.

Posted: 1/9/2005 3:15:33 PM EDT

[#33]

Medium- medium well.

Posted: 1/9/2005 3:16:07 PM EDT

[#34]

Quoted:
in the words of dennis leary...bring out the whole cow, ill carve off what i want, and ride the rest home.

For some reason, that just reminded me of this quote from The Cowboy Way:

Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate.

Posted: 1/9/2005 3:24:11 PM EDT

[#35]

I didnt see the med I cook to which would be pink but not cool in the center w/ a little blood oozing out here and there but this is best done with a min of 1 1/4 in thick cut up to 2 1/2 in cut

Damn I made my self hungry

Posted: 1/9/2005 3:26:18 PM EDT

[#36]

In the interest of not dying, I take mine medium-rare from public sources. However, if I or someone else in the family put a bullet in it, I'll take it rare enough that a good vet could resuscitate it.

Posted: 1/9/2005 3:26:20 PM EDT

[#37]

Hot Grill, seared on both sides, warm in the middle but still bleeding when it's cut.

Just ate one as a matter of fact!

Posted: 1/9/2005 3:29:52 PM EDT

[#38]

Since when does medium mean no pink in the center????

Posted: 1/9/2005 3:32:33 PM EDT

[#39]

Quoted:
Since when does medium mean no pink in the center????

Since never. Actually, medium well still has a little pink in the center in most restaurants.

Posted: 1/9/2005 3:34:30 PM EDT

[#40]

Black on outside, pink on the inside, just like my last girlfriend named Lashanda.

Posted: 1/9/2005 3:34:35 PM EDT

[#41]

still mooing.

Posted: 1/9/2005 3:35:05 PM EDT

[#42]

Medium

Posted: 1/9/2005 3:36:42 PM EDT

[#43]

I Like mine still MOOOOOOING

Posted: 1/9/2005 3:37:00 PM EDT

[#44]

Medium

Posted: 1/9/2005 4:01:21 PM EDT

[#45]

Quoted:
Black on outside, pink on the inside, just like my last girlfriend named Lashanda.

Or like in Napolean Dynamite, LafawnDuh.

Posted: 1/9/2005 4:09:02 PM EDT

[#46]

I always ask for well done because I usually get meduim.

Posted: 1/9/2005 4:10:22 PM EDT

[#47]

When you stick a fork in it, you should hear "Moooooooo".

RARE

Posted: 1/9/2005 4:11:15 PM EDT

[#48]

Quoted:
Knock its horns off, wipe its ass and serve it up.

Took my quote...

Actually, I like to let it sit in the bottom of the refer for about a week or so (gotta smell it). Then I like to let it reach room temp right before I toss it on a HOT grill, sear, turn, and serve.

[ARCHIVED THREAD] - ... How do you like it?

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