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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)
Link Posted: 1/9/2005 2:22:05 PM EDT
IBTP

rare enough to flinch when I cut it
Link Posted: 1/9/2005 2:25:38 PM EDT
Burnt on the outside, pink in the middle.
Link Posted: 1/9/2005 2:27:08 PM EDT
I like it red all they way through, except the very outside edge, red, but cooked not raw

Link Posted: 1/9/2005 2:27:16 PM EDT
Medium to well-done. NEVER burned.
Link Posted: 1/9/2005 2:27:37 PM EDT

Originally Posted By Sin_Bin:
Burnt on the outside, pink in the middle.




Yep


Link Posted: 1/9/2005 2:27:47 PM EDT
not sure about your poll options


MEDIUM - no red/pink
WELL DONE - sacrilege



isn't no pink considered well done?

Link Posted: 1/9/2005 2:27:50 PM EDT
When it actually goes "moooo" when I take a bite, I know I'm eating a well prepared steak!
Link Posted: 1/9/2005 2:27:53 PM EDT
In the words of my grandfather: saw off his horns, wipe his ass and put him on my plate.
Link Posted: 1/9/2005 2:27:58 PM EDT
Medium Well....a little bit/a moderate amount of pink
Link Posted: 1/9/2005 2:28:40 PM EDT
I like it bloody and to take a sh*t off the side of the plate when I stick my fork into it.
Link Posted: 1/9/2005 2:29:50 PM EDT
this looks good



Link Posted: 1/9/2005 2:30:21 PM EDT
Bleeding. I like the outside seared and the inside cool red.
Link Posted: 1/9/2005 2:34:38 PM EDT
Tied to plate mooin' for mercy!
Link Posted: 1/9/2005 2:35:54 PM EDT
I like it warm and pink... too chewy if it's cool in the middle.
Link Posted: 1/9/2005 2:35:56 PM EDT
I like it pink throughout with a red center. AKA Medium Rare.

I didn't vote because you had no option for it.
Link Posted: 1/9/2005 2:37:07 PM EDT

Originally Posted By Red_Beard:
this looks good

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





Why yes, yes it does!
Link Posted: 1/9/2005 2:37:41 PM EDT
does it matter? No matter what you ask for, its not what you get
Link Posted: 1/9/2005 2:38:03 PM EDT
Link Posted: 1/9/2005 2:38:13 PM EDT
[Last Edit: 1/9/2005 2:38:42 PM EDT by RikWriter]
Your poll is flawed. Medium has a pink enter.
ETA: I like mine medium-to medium well.
Link Posted: 1/9/2005 2:39:57 PM EDT
Knock its horns off, wipe its ass and serve it up.
Link Posted: 1/9/2005 2:50:35 PM EDT
I like it pink and warm.
Link Posted: 1/9/2005 2:51:03 PM EDT
medium well...hot pink center
Link Posted: 1/9/2005 2:52:15 PM EDT
Well done
Link Posted: 1/9/2005 2:59:58 PM EDT
Rare on the inside, well seared on the out side.
Link Posted: 1/9/2005 3:00:35 PM EDT

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



+1

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

Originally Posted By Sin_Bin:
Burnt on the outside, pink in the middle.



+1
Link Posted: 1/9/2005 3:02:36 PM EDT
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.
Link Posted: 1/9/2005 3:03:18 PM EDT
I like my steak medium-rare. It's good that way.
Link Posted: 1/9/2005 3:04:30 PM EDT
in the words of dennis leary...bring out the whole cow, ill carve off what i want, and ride the rest home.
Link Posted: 1/9/2005 3:07:08 PM EDT
I voted rare but really prefer it medium rare. Just a little pink showing.
Link Posted: 1/9/2005 3:13:20 PM EDT
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.
Link Posted: 1/9/2005 3:15:28 PM EDT
Bloody.

Walk it past the grill and knock the horns off of it and I'll be happy.
Link Posted: 1/9/2005 3:15:33 PM EDT
Medium- medium well.
Link Posted: 1/9/2005 3:16:07 PM EDT

Originally Posted By ARin:
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.
Link Posted: 1/9/2005 3:24:11 PM EDT
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
Link Posted: 1/9/2005 3:26:18 PM EDT
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.
Link Posted: 1/9/2005 3:26:20 PM EDT
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!
Link Posted: 1/9/2005 3:29:52 PM EDT
Since when does medium mean no pink in the center????
Link Posted: 1/9/2005 3:32:33 PM EDT

Originally Posted By lvgunner777:
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.
Link Posted: 1/9/2005 3:34:30 PM EDT

Black on outside, pink on the inside, just like my last girlfriend named Lashanda.
Link Posted: 1/9/2005 3:34:35 PM EDT
still mooing.
Link Posted: 1/9/2005 3:35:05 PM EDT
Medium
Link Posted: 1/9/2005 3:36:42 PM EDT
I Like mine still MOOOOOOING
Link Posted: 1/9/2005 3:37:00 PM EDT
Medium
Link Posted: 1/9/2005 4:01:21 PM EDT

Originally Posted By five2one:
Black on outside, pink on the inside, just like my last girlfriend named Lashanda.



Or like in Napolean Dynamite, LafawnDuh.
Link Posted: 1/9/2005 4:09:02 PM EDT
I always ask for well done because I usually get meduim.
Link Posted: 1/9/2005 4:10:22 PM EDT
When you stick a fork in it, you should hear "Moooooooo".

RARE
Link Posted: 1/9/2005 4:11:15 PM EDT
[Last Edit: 1/9/2005 4:13:58 PM EDT by ScrubJ]

Originally Posted By 50cal:
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.
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