Steak: Rare, Medium, or Well Done?

[The Esk]

@the esk is the only bloke I've ever seen have steak 'blue'.

I've heard people say they do, but they end up going for rare (which I do on occasion) - esk went the full blue.

the best things in life are blue.

 

[LydiateLee]

A medium rib eye of great quality is something to behold.

 

[Jimmywhack]

Had two of the best steaks ever when I was out in Turkey the other week, really were brilliant
Cheap as fcuk as well

Medium btw

 

[neonleon]

burnt on the outside, bloody on the inside. In other words, so rare that a good vet could bring it back.

 

[Groucho]

the best things in life are blue.

Especially films.....

 

[OneTrueLegend]

It depends on my mood, anything from Rare to Medium, or somewhere in between. I don't like it well done, to me its just "leathery".

The best tasting steak I have ever had was in Dublin, though I have had some great ones in Spain as well.

 

[Philw]

Correct...the red juice in meat is not blood. Nearly all blood is removed from meat during slaughter, which is also why you don’t see blood in “white meat”; only an extremely small amount of blood remains within the muscle tissue when you get it from the store.

So what is that red liquid you are seeing in red meat? Red meats, such as beef, are composed of quite a bit of water. This water, mixed with a protein called myoglobin, ends up comprising most of that red liquid.

In fact, red meat is distinguished from white meat primarily based on the levels of myoglobin in the meat. The more myoglobin, the redder the meat. Thus most animals, such as mammals, with a high amount of myoglobin, are considered “red meat”, while animals with low levels of myoglobin, like most poultry, or no myoglobin, like some sea-life, are considered “white meat”.

NB :Myoglobin is a protein, that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, that stores oxygen in red blood cells.

 

[PhilM]

A good restaurant or at home and it will be rare. If it's in somewhere slightly dubious then it'll have to be medium rare.

Anything over that and there's pretty much no point in having steak as it is just a bland piece of rubber.

 

[Fresh Prince of Belle Val]

Medium rare

 

[Blue 1]

@the esk is the only bloke I've ever seen have steak 'blue'.

I've heard people say they do, but they end up going for rare (which I do on occasion) - esk went the full blue.

I don't mind a good bit of fillet blue, often ends up that way when I cook it anyway as I'm so terrified of overdoing it.

Fattier cuts need a bit longer for me, just enough to melt the fat and get the juice running.

 

[chrismpw]

Steak - has to be blue

 

[Big Fat Sam]

Middle finger if you do the fingertip + tip of thumb test.

 

[mezzrow]

Medium rare. Amazing how this isn't on the poll. Even though most of us have said medium rare.

Fuming here.

 

[magicjuan]

More to do with being dropped on floors, being old or being kept properly. Fully cooking will kill more of any bacteria.

Not so, as in carpaccio. It's allowed because the searing kills off bacteria and it won't penetrate the meat (fnarr)

Anyway, wave a torch over my steak and it's done enough...

 

[Ronnie lee]

Rare and Only rare.....God forbid Well Done!!!