"Black and Blue" would be slotted in front of rare. Charred outside, cold center. Beat up and bloodied rather than cooked. Sort of of like Rocky Balboa preparing your slab of beef in a meat locker. Not necessarily my choice, but I happened to see this option listed recently on a steak menu: Austin Land and Cattle
Rare. I just love it. I had steak in France when I was about 9, and they brought it out rare, apparently. My parents couldn't believe that I just wolfed it down. I've even sent back steak in a restaurant when it was over-cooked.
Yeah, what they do is take the horse out to the back, and fill it full of grains. After they stuff the horse full of grains, they slaughter it. And damn is that horse tastey.
I like my met rare. I eat most meat raw as I prepare it. I like steak tartar, and I just love to eat the raw hamburger as it cooks. One side browned and the rest still cool. Mmmmm Good! I lived overseas for years and have eaten rare pork in Nigeria, and no I am not worriteed about getting sick from any steak in America. BYW, the better the quality of meat the more it can be eaten rare. If it is a cheap cut, Ill go to medium rare, because otherwise it is just too chewy. A lot of nice restaurants will not cook a burger rare anymore. I have learned to order something else. It just isn't the same for me.
It depends upon the steak. NY Strip or a Filet.....medium rare Ribeye....medium well The more marbled the steak, the more cooked I like it.
I like it seared on the outside, and pink and juicy in the middle. Somewhere between juicy and bloody is perfect. My wife (from Japan) likes it black and blue - basically if the steak is still a little pulpy(raw?) in the middle, she's happy.
I haven't had a good steak in such a long time...yummm... I may have to go out and get some this week...
Medium rare - medium depending on the cut. You guys who turn your steaks into a charcoal make ME sick. Well done. Please You should just stick to chicken.
I always order mine barely mooing. Actually, I usually order mine medium rare, but they are usually overcooked. Been thinking about ordering rare. When we grill at home, they would definetly be considered rare.
On the health issue, because e. coli is the biggest concern it is generally safe to have rare steak because it is cooked on the outside. It is much less safe to have a medium rare or rare hamburger unless you trim and grind the meat at home.
E. coli needs oxygen in order to live and reproduce. Unlike some molds you might find on an old piece of cheese, it does not really burrow beneath the surface but stays on the outside. Also, unlike some other food-borne bacteria, e.coli is most dangerous as live bacteria. There are a number of other bacteria that can cause sickness from their waste products (bacterial poop) but this isn't the chief concern here. So all you really needed to do, for the purposes of killing the e.coli is cook the surfaces of your beef. But ground beef introduces a new problem. You have a piece of beef sitting out on the counter for some amount of time and the bacteria begins growing on it. Then someone feeds it through a (hopefully clean) meat grinder and some of the parts of meat that had been on the outside are now all mixed in on the inside of that beef. If you just take that meat, make it into a patty and cook the outside, any e.coli on the inside is still alive and well. If you handle the process yourself and trim the meat and grind it quickly in a clean meat grinder, you avoid that risk. Of course, unless you are particularly vulnerable to death by e.coli or are serving someone who is (such as an elderly grandmother, someone with an at-risk pregnancy, or someone with a comprimised immune system) the worst that can happen to you is a bad case of food poisoning. Restaurants usually try to avoid serving rare hamburgers because of the legal risk if someone does die from it.
