Poll edited 2/25/12
Created by Crystabuni
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How do you like your steak??
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F
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Posted 9/22/11 , edited 9/22/11
Medium Well, no pink, because seeing blood in meat, it just makes me not want to eat it
Posted 9/22/11
Medium for me
Posted 9/23/11
medium to medium well.
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43 / M / daly city, ca
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Posted 9/26/11 , edited 9/26/11

n-k wrote:


rorqualmaru wrote:

Why spend money on a good steak if you're going to eat it well-done? Do you even know what a restaurant does to make sure a well-done steak makes it to the table at the same time as a medium rare? On a larger cut it can take an extra half-hour to 45 minutes for a steak to reach an internal temperature of 160 degrees F. To reduce this cooking time, they poke the steak full of holes and put it under a brick.


My dad is a doctor and the amount of stuff I have heard him tell me you can get for eating steak that is not cooked through would make you want to avoid anything that looks moderately pink like the plague.


Don't confuse cuts of meat with ground meat. Ground meat should be cooked through because there is no outside. If you're worried about getting parasites from eating a steak then I'd look into changing your purveyor of choice. That's an unreliable source issue and not one of cooking and preparation.
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43 / M / daly city, ca
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Posted 9/26/11

ginnygin07 wrote:

Well done!! it's because i'm pretty paranoid bout the parasites!


You're thinking of pork (trichinosis and ringworm) and that's not even true of pork these days unless you're in a Third World country. Proper hygiene and preparation and there should be no fear of even pork if its a bit pink in the center.
n-k 
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M / Not quite here
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Posted 9/27/11


I will stick to my dad's and the USDA's recommendation that even steaks should be cooked to at least medium rare (145 degrees). If you want to be safe and kill all the bacteria, the internal temperature of the meat should be at least 160 degrees Even with your purveyor of choice, you do not have control over processing mistakes. I have had my fair share of food poisoning (I have been hospitalized twice because of food poisoning). I will stick to being safer than dealing with the hazards of undercooked meat.
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M / Canada
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Posted 9/29/11
I like it medium rare. I wonder how people can eat a well done steak. It just kills the whole meaning of a steak
Same goes with red tuna.
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M / Searching For Gon...
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Posted 10/1/11

Medium Rare is my favorite type xD
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26 / M / USA
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Posted 10/2/11
stek rare
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43 / M / daly city, ca
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Posted 10/5/11

n-k wrote:



I will stick to my dad's and the USDA's recommendation that even steaks should be cooked to at least medium rare (145 degrees). If you want to be safe and kill all the bacteria, the internal temperature of the meat should be at least 160 degrees Even with your purveyor of choice, you do not have control over processing mistakes. I have had my fair share of food poisoning (I have been hospitalized twice because of food poisoning). I will stick to being safer than dealing with the hazards of undercooked meat.


Your dad's a medical professional, he can tell you horror stories about any random household item. I've heard more than my fair share of the same. It doesn't stop me from enjoying a steak cooked properly.

I'm a chef and I spent years working a grill in a high-volume fine dining steak house. If I cooked steaks to your dad's temperatures I'd have gotten fired. USDA temperatures have always been too high and will always result in overcooked meat.

Food continues to cook after it's been removed from heat, expect at least an additional 10F after the meat has been rested. Always rest your meat for at least 5 minutes otherwise you'll have juices on the plate and none in your steak.

Here are the proper internal temperatures before you take your steaks off the heat.

Rare - 105F
Medium Rare - 110F
Medium - 120F
Medium Well - 145F
Well Done - 160F
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18 / F
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Posted 10/8/11
and i think i trust the person above me more...
well cause ...a chef would know... right?
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Posted 10/8/11
um medium rare is too bloody
well done is too dry and tough
im in the middle so i guess that would be medium well, hm.
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32 / M
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Posted 10/9/11
Heh, somewhere in between medium and well done. So I went with that "medium well" option. I dunno if it is an option either, but I just happen to like steak at about that level.
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28 / F
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Posted 10/16/11

rorqualmaru wrote:


ginnygin07 wrote:

Well done!! it's because i'm pretty paranoid bout the parasites!


You're thinking of pork (trichinosis and ringworm) and that's not even true of pork these days unless you're in a Third World country. Proper hygiene and preparation and there should be no fear of even pork if its a bit pink in the center.


Yup, I'm from a third world country, but that that doesn't mean it's only prevalent here. you'd be surprised we don't get much of these cases, coz we like eating cooked stuff. still i get paranoid! i mean if you get to study these stuff you'd be paranoid too.
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F / Chicago, IL
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Posted 10/16/11
i can never eat steak well done. it tastes too chewy o.o
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