[Cooking Opinion] Grilling Steaks, What Level of Done-ness Do You Like and Why???

Medium Rare, because apparently that's how steaks are supposed to be cooked. I used to get my steaks well done when I was a kid, but have found them much more tender and enjoyable at medium to medium rare

 

I like it blue

As long as the exposed areas are cooked/seared it should be fine

 

Medium-rare, anything more is a crime.

 

Medium rare is the only answer, can't believe anybody would like it another way.

Having said that if it came down to under cooked, or well done, I'll take undercooked all day. A well done steak is completely ruined IMO.

 

well done steak?

I just threw up in my mouth

 

I prefer my steak well-hung.

 

remember that color of meat doesn't necessarily always match temperature. it's the oxidation that turns it brown. and when the interior juices get cooked out, air comes in and the chemical reactions take place to turn it brown.

it is perfectly safe to eat medium rare meat at or around 140 degrees (and the best way).

foolproof steak:

need: cast iron or grill, thermometer, kosher salt, good meat.

1) BUY GOOD STEAK. ribeye. something with a good amount of marbly fat in it. not crap fat like the edge bands. IT MUST BE THICK. don't bother with 1/2" and smaller. on a budget, just get a smaller portion, but make sure it's thick!

2) take it out of the fridge at least 30 min before cooking.

3) right before cooking, salt it WELL. ONLY KOSHER OR SEA SALT. no iodized salt. it tastes funny and it's the wrong kind of coverage. if you think you've done enough salt, put a little more on. the #1 thing chefs always say is that home cooks don't salt their food enough.

4) preheat your oven or toaster oven to 300.

5) torch that thing on the skillet/grill as hot as you can. try to get it to crust. if after 5-7 min it doesn't crust up, just give up and flip it. try to get hotter next time. try to crust up the other side too. this sear is not about "sealing juices" - it's trying to get a crusty texture sear. there is no such thing as sealing juices. NO SUCH THING.

6) after 5 min on the other side, pull it off and take the temp. i recommend this: (http://www.amazon.com/CDN-DTQ450X-P...153331&sr=8-2&keywords=quick+read+thermometer). if it's not 145 already, stick it in the oven and wait 5 min. take the temp again.

7) once the meat gets to around 140, shut off the oven, pull it out, and let it sit for 3-4 min. the temp will rise a bit to 145ish, killing bacteria, and then will "rest" to relax it. you just shocked the proteins by all that heat... let it relax, redistribute the salt, and soften up.

8) taste enlightenment.

 

Like Beyoncé.

 

This.

A lot of people just don't know any better.

 

Medium. Anything rare is a little too undercooked for me.

 

Medium medium rare

 

Pink no, red yes. that's why I like medium. It's not cold and it's not overcooked.

 

I like mine well done and a little burnt.

 

I used to do medium rare until I had a steak at Chedders. I still almost throw up thinking about that steak.

Not all steaks and cuts are created equal. You have to experiment on what you like. And ignore others on what they call the perfect steak. Personally, I hate fat, so I am not a big fan of heavily marbled Ribeyes.

If you have to put A1 or Ketchup on a steak, you're wasting your money. Its like pouring out a fine wine and filling the bottle with Bud Light.

 

Medium rare plus.

 

Tartare

 

rare-medium rare, depending on the cut

You don't really have to worry about undercooked meat (non-poultry/fish) when it's a muscle cut (any steak or loin) and a quality fresh product. You run into problems with ground meat, because any bacteria on the outside of the meat gets mixed into the inside and has a chance to multiply. Always buy fresh ground meat, like ground that day fresh, and cook it the same day or next. This is why many places will not sell you a hamburger that's anything but medium-well or well done, which sucks.