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Rare & Med-Rare Un-Appreciation thread

thillin said:
My last steak..

DSCN7278.jpg


Anyone can call the doneness what they want. I called it perfectly tastey.
Click to expand...

It is hard to tell from the photo sometimes. From here, that looks like a hair past medium towards medium well. I'd hit that. :thumb:
 
---k--- said:
I can't believe that some of you would refuse to cook meat to a guest specifications.
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I'd give them the tips of the tri tip. They're usually closer to well done than the rest of the roast. :-D
 
That strip looks medium to me, I'd hit it twice! When I have requests for med-well I just sear both sides and move it over to a safe zone until it bleeds out. Warm pink center is all good with me, after resting the bloods all in the serving plate anyway...
 
---k--- said:
I can't believe that some of you would refuse to cook meat to a guest specifications.

If I were your guest and you told me medium or medium rare only, I would put you in the same boat with the Soup Nazi from Seinfeld. If you didn't argue with me but just served up a bloody piece of meat, I would think your a poor cook.
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I used to play that game...then I grew up! :mrgreen: It's not worth the fight with family or losing friends over. And yeah, some people would get offended by you asking how they want their steak and NOT cooking it as they request. Personally, most of my family eat med-rare steaks and prime rib. Burgers usually go medium unless I'm doing them at home.
 
---k--- said:
I can't believe that some of you would refuse to cook meat to a guest specifications.
Click to expand...

Everybody is different, and has different likes, and dislikes; as well as
different tastes in food and how they like it cooked.
It shouldn't be a problem cooking most foods to a friend, or guests,
preference.

I recently watch a show on PBS about restaurants that sell Hot Dogs in
America. There was one place (in Chicago?) that said putting Ketchup
on a Hot Dog was WRONG, and they would not sell any Hot Dogs with
Ketchup on them....they would give you the Ketchup, but you had to
put it on the Hot Dog yourself.

Some time ago I saw another TV show about Hamburgers. One restaurant
located back east somewhere, does not have any Ketchup at all and will
not let anybody bring Ketchup in to put on their Hamburger....because
they think it is wrong to put it on a hamburger.

I don't understand places or people that try to force their way of eating
on other people. I would encourage someone to try eating something
differently that what they normally eat....but I would not try to force
then to eat "my way"...because I think they are wrong.
 
Saiko said:
At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center.
It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much.

It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef.

I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it.
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You don't have to apologize to anyone for your personal taste, because that's what it is, personal. Each person has the right to eat their food the way they like it, with no flak from someone else.
I like my steaks medium to medium rare, but if a guest asks for theirs to be cooked to the consistency of shoe leather, I'll do it. After all, if you're cooking for someone, shouldn't you want them to enjoy it?

I just don't get the "If you don't like it the way I do, you're wrong" thing, I guess.


Chuck
 
I will cook a steak all the way to well done but I will piss and moan about it while I do it! My MIL likes her steaks well done so she gets well done but I don't have to like it!
 
The way I look at it is if someone wants me to cook their cook steak Med-Well, Well, or Smoking Black.....I will. The reason.....I won't have to eat the piece of "horse meat" and they will be happy as could be with it! :becky:

Med-rare for me. I can do Med if I have to, but prefer not to. If its "walked" to my plate with its bell ringing, it will be a tad to rare for me. :shocked:
 
---k--- said:
I can't believe that some of you would refuse to cook meat to a guest specifications.

If I were your guest and you told me medium or medium rare only, I would put you in the same boat with the Soup Nazi from Seinfeld. If you didn't argue with me but just served up a bloody piece of meat, I would think your a poor cook.
Click to expand...

are you in the habit of going to peoples houses and demanding the meal they pay for and provide for you be cooked to your specifications?
 
Grillman said:
I recently watch a show on PBS about restaurants that sell Hot Dogs in America. There was one place (in Chicago?) that said putting Ketchup on a Hot Dog was WRONG, and they would not sell any Hot Dogs with Ketchup on them....they would give you the Ketchup, but you had to put it on the Hot Dog yourself.
Click to expand...


I've been to a few of those places here in Chicago. ... I sometimes put ketchup on my dogs.
 
What's wrong with liking your steaks cooked to medium or medium well, or even well done if you like them that way? I prefer my steaks cooked medium, and I prefer my burgers medium well. I find that my steaks are still juicy and flavorful and tender that way. I'm glad the beef police don't run through my neighborhood!
 
Melrod59 said:
I'm glad the beef police don't run through my neighborhood!
Click to expand...

i would be glad too as if there were actual beef police, you can expect that your city is wasting tax dollars on other silly things as well.
 
I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare.

But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.
 
I'm thinking those of you who cook a steak medium-well just don't have the skills required to cook medium-well and not turn it into shoe leather. :boxing:


:rofl:



Actually, I do think it requires a little different cooking. Someone mention that they do the sear and then move it to indirect until it hit where it needs to be. Shamefully, I grill steaks on a gasser that doesn't get super hot, so my procedure ends up closer to this, and I can get juicy, just not bloody.
 
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