How Do You Like Your Steak?

 How do you like your steak?, how do you like it cooked and what cut of meat do you opt for given the choice?. 


I like a good chunky Rib-Eye steak myself, and the bigger the better, with a nice marblling of fat too. I like the small pocket of fat in the middle of a rib-eye, it softens up and keeps the meat moist as it cooks. I love eating that bit, it reminds me of Osso Bucco in Italy which is considered a delicacy by some.  
 
I normally like my steak medium rare, but I can happily eat quality fresh meat blue, as I did yesterday at a dinner party. I've got no problem at all eating a steak blue as long as I'm absolutely confident about the meats freshness. I buy all my steak meat from a local butcher I've been using  for years.  I had no quarms about picking it up a steak with my teeth and slamming it on the grill yesterday lol.

 Lets talk meat, because it's great for male bonding. 
 
Have you ever had a spit roast?, no, not one of those types. Maybe you've fried a whole chicken before?. I've heard some of you Americans do that, it sounds a little crazy, but it also sounds like the good way to cook a chicken. Perhaps some of you have butchered some meat before?. I have never done that, but I honestly do feel I could. I respect and understand where food comes from due to my upbringing.     

I like a nice medium steak. Blue on the other hand I do not.

There is a large lack of medium on this poll. I don't like to eat charcoal or blood, but god damn if a medium steak doesn't kick ass.

" There is a large lack of medium on this poll. I don't like to eat charcoal or blood, but god damn if a medium steak doesn't kick ass. "

 True, what an oversight.  Just type your choice as medium and click medium rare I guess, it will skew the results, but at least we will get a fairer result.

Where's medium well?

New York Strip - Medium Rare... lovely. As for other meat, I've grilled a whole chicken or beer butt chicken if you will, but never fried a whole one.

Medium rare Ribeye, holy cow. Unfortunately when I go to restaurants I usually need to get medium because they think I'll get a tapeworm and die or something.

I like mine done medium rare, where it's a bit pink in the centre. I like having it a bit chewy and juicy. Good stuff.

Medium rare. There's nothing like a good steak.

Medium-rare I guess.

I like it in my stomach.  But I voted for rare.  

Rare

I like mine rare. If it's still got a moo or two left in it, all the better.

Medium rare for me.  Balance of flavor and toughness.

"I don't like to eat charcoal or blood, but god damn if a medium steak doesn't kick ass. "

The Fat is Disgusting BLEGH seriously 
But i dont eat Steak :D

Medium Rare for me

 Medium-Well Done.

" Medium rare for me.  Balance of flavor and toughness. "

Medium here, I used to have it well-done but I realized what I was missing out on. Anything less then medium is not appealing though.

Well done. I don't really like red being in the middle of my meat.

Free from Yoske

Bloody as hell. I love steak, but not quite as much as chie.

Well done, red meat gives me issues.

Medium rare is the only way to have it. Certainly tastes the best to me.

I get mine Medium Well... I guess that isn't a choice. I chose well done though.

Medium Rares all the way. Seriously.. and I'd make mine a Ribeye steak. God damn those are tooo good. Especially with some butter right on the top to let it soak in ;)

How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back.

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

When I was a kid and I ordered steak from somewhere I would ask for the steak to be Thunderstruck just to be clear to the chef that I wanted him to push the decent limits of Well-done. But now I dont mind a slight slight shade of pink in my steak so I guess I'll go with Medium-Well.

Rare to medium rare.  I've never had a blue steak, but I would probably try it if the chef were someone I trusted.
 
I have raised cows, pigs, goats and chickens.  We butchered our own chickens one year.  It's very tedious, smelly, time consuming, and somewhat stomach churning work.
 
Still, chicken is delicious. So it was worth it.

" @choffy21 said:

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

You're eating a dead animal's muscle tissue. Why does a little blood suddenly make it disgusting? "

" @Megalon said:

" @choffy21 said:

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

You're eating a dead animal's muscle tissue. Why does a little blood suddenly make it disgusting? "

Would you eat a half-raw chicken breast? It's not cooked all the way so it's not done. "

 
Medium-rare.
 
Not overcooked, not undercooked. :)

Medium Rare for me. Well Done is either too burnt, or too chewy for my likes.

" Rare to medium rare.  I've never had a blue steak, but I would probably try it if the chef were someone I trusted.  I have raised cows, pigs, goats and chickens.  We butchered our own chickens one year.  It's very tedious, smelly, time consuming, and somewhat stomach churning work.  Still, chicken is delicious. So it was worth it. "

Medium well

I love when my plate becomes a sea of blood.

Medium-rare, just the way I've been raised I guess, because a lot of people I know don't like it that way, but for me it's the only way to eat it.

" @choffy21 said:

" @Megalon said:

" @choffy21 said:

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

You're eating a dead animal's muscle tissue. Why does a little blood suddenly make it disgusting? "

Would you eat a half-raw chicken breast? It's not cooked all the way so it's not done. "

Well, that is a tad different in terms of safety. If it tasted good and was safe to eat that way, sure, I'd eat it that way. Unfortunately that is not the case.  I used to be like you, always over-cooking my steak thinking I needed to do that. Then I'd try to compensate the lack of taste with sauce or something.  Now I use nature's sauce: delicious, juicy blood. "

" @Megalon said:

" @choffy21 said:

" @Megalon said:

" @choffy21 said:

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

You're eating a dead animal's muscle tissue. Why does a little blood suddenly make it disgusting? "

Would you eat a half-raw chicken breast? It's not cooked all the way so it's not done. "

Well, that is a tad different in terms of safety. If it tasted good and was safe to eat that way, sure, I'd eat it that way. Unfortunately that is not the case.  I used to be like you, always over-cooking my steak thinking I needed to do that. Then I'd try to compensate the lack of taste with sauce or something.  Now I use nature's sauce: delicious, juicy blood. "

But just exactly why is it different? Because someone told you? Diseases can easily live in steak, not just chicken. Not fully cooking it could leave them in there.  I understand my point of view doesn't necessarily make perfect sense, but neither does eating partially raw, uncooked meat to me. "

" @Megalon said:

" @choffy21 said:

" @Megalon said:

" @choffy21 said:

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

You're eating a dead animal's muscle tissue. Why does a little blood suddenly make it disgusting? "

Would you eat a half-raw chicken breast? It's not cooked all the way so it's not done. "

Well, that is a tad different in terms of safety. If it tasted good and was safe to eat that way, sure, I'd eat it that way. Unfortunately that is not the case.  I used to be like you, always over-cooking my steak thinking I needed to do that. Then I'd try to compensate the lack of taste with sauce or something.  Now I use nature's sauce: delicious, juicy blood. "

But just exactly why is it different? Because someone told you? Diseases can easily live in steak, not just chicken. Not fully cooking it could leave them in there.  I understand my point of view doesn't necessarily make perfect sense, but neither does eating partially raw, uncooked meat to me. "

" @choffy21 said:

" @Megalon said:

" @choffy21 said:

" @Megalon said:

" @choffy21 said:

" How can anyone eat a bloody steak? That is absolutely disgusting. Well done, and if there is the faintest amount of pink anywhere but the dead middle, it gets sent back. "

You're eating a dead animal's muscle tissue. Why does a little blood suddenly make it disgusting? "

Would you eat a half-raw chicken breast? It's not cooked all the way so it's not done. "

Well, that is a tad different in terms of safety. If it tasted good and was safe to eat that way, sure, I'd eat it that way. Unfortunately that is not the case.  I used to be like you, always over-cooking my steak thinking I needed to do that. Then I'd try to compensate the lack of taste with sauce or something.  Now I use nature's sauce: delicious, juicy blood. "

But just exactly why is it different? Because someone told you? Diseases can easily live in steak, not just chicken. Not fully cooking it could leave them in there.  I understand my point of view doesn't necessarily make perfect sense, but neither does eating partially raw, uncooked meat to me. "

I suppose I learned about microbes in meat at some point during my college education in microbiology :) 
 
You're right, there are tons of disease-causing microbes in beef and chicken. It's mostly about how they are processed: solid steak tends to only have "nasty" stuff on the surface, so it's only really necessary to cook the surface. When beef is ground you are essentially mixing all the nasty bacteria into the meat, so that's why you have to cook it thoroughly. Chicken tends to have bacteria like Salmonella throughout the tissue, I think mostly do to how they gut the things. It's also ok to injest a fairly large quantity of E.coli and Campylobacter (since we have many billions of those in our guts anyway), but you run into trouble with toxin-producing bacteria like Staph or B.cereus (because you can't "cook out" the toxins they make very effectively).  Also, I think raw/undercooked chicken dishes are served in some Asian countries. Go figure.   "

Well done, i don´t want to taste any raw meat, or that irony blood taste.

Medium rare

Irish, One day I'll go back just for the steaks:D

Medium Rare. 
 
But I also like Rare.