Rare & Med-Rare Un-Appreciation thread - Page 4

---k--- · 07-10-2011, 07:18 PM

Quote:

Originally Posted by Rich Parker

You mean this might be a little under done for you?

Yeah, that ain't happening.

Saiko · 07-10-2011, 08:12 PM

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.

OakPit · 07-10-2011, 09:11 PM

Quote:

Originally Posted by Saiko

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.

Hard to argue with a warm center...I agree.

Zin · 07-10-2011, 10:16 PM

Quote:

Originally Posted by sewerrat

If it ain't bleeding, I ain't eatin

It all depends what you are talking about, lol.

thillin · 07-10-2011, 10:27 PM

My last steak..

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

hnd · 07-10-2011, 11:42 PM

i refuse to cook steak for my parents over medium. i take it to medium they have to tend it the rest of the way. my mom now eats at medium. my dad is getting there. they used to be well done.

ChickenWang · 07-10-2011, 11:50 PM

For me I like medium well. If I'm having family and friends over for steaks, I'll cook their steaks how they want them. I have no problem cooking and serving a rare or medium rare steak. To each his/her own, it's a matter of personal taste. If that person eats their meat regardless of how it was cooked, then it was money well spent IMHO.

Q-Dat · 07-11-2011, 12:21 AM

When I order a steak I ask for medium. A few degrees and a slight color change isnt gonna make a dry steak.

When I order a burger its medium well. I don't play around with ground beef. Alot of burger joints won't even give the option anymore for liability reasons.

Carbon · 07-11-2011, 12:36 AM

As a side note it's funny how supermarket print ads always feature sliced beef in med to med rare. I personally find that appealing to look at. :)))

Smiter Q · 07-11-2011, 01:51 AM

If you are at a cookout in this part of Austin TEXAS and ask for medium-well or well, we would surely try to oblige ya...
But you might just wind up being served one of these with a little sauce on it. Not like ya gonna notice a taste difference.

Al Czervik · 07-11-2011, 02:02 AM

Quote:

Originally Posted by Boshizzle

To me, this pic is perfection for steak. If you tried it, I think you would change your tune, bro.

Just drooled a full mouthful on the keyboard!

Rich Parker · 07-11-2011, 05:47 AM

Quote:

Originally Posted by Saiko

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.

Stated perfectly! The Filet I posted above was concerning when I first cut in to it but it had a warm center and it was below freezing outside so it wasn't going back on the grill. Lol

SmokinAussie · 07-11-2011, 06:24 AM

Rare for me please, especially when you are paying top dollar for a prime cut of meat. The prime cuts have a lower fat content, thus when you cook them, they dry out faster. Flavour is in the juices of the meat, not in the protein itself. You lose that when you go for well done, or even medium. If you have to have a well done steak, you may as well steer clear of the prime cuts and stick to pulled chucky etc, otherwise you're just wasting your money.

Cheers!

Bill

Cook · 07-11-2011, 08:48 AM

Quote:

Originally Posted by SmokinAussie

The prime cuts have a lower fat content, thus when you cook them, they dry out faster.

In the US a Prime graded steak has the 'most' fat content of the USDA grades...specifically intramuscular fat (marbling). I guess they use the term 'prime' differently down under?

---k--- · 07-11-2011, 10:31 AM

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.

07-10-2011, 08:12 PM	#47
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	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. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

07-10-2011, 10:27 PM	#50
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	My last steak.. Anyone can call the doneness what they want. I called it perfectly tastey. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

07-11-2011, 12:36 AM	#54
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	As a side note it's funny how supermarket print ads always feature sliced beef in med to med rare. I personally find that appealing to look at. :))) __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

07-11-2011, 01:51 AM	#55
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	If you are at a cookout in this part of Austin TEXAS and ask for medium-well or well, we would surely try to oblige ya... But you might just wind up being served one of these with a little sauce on it. Not like ya gonna notice a taste difference. __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 07-11-2011 at 03:04 AM..

07-11-2011, 06:24 AM	#58
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Rare for me please, especially when you are paying top dollar for a prime cut of meat. The prime cuts have a lower fat content, thus when you cook them, they dry out faster. Flavour is in the juices of the meat, not in the protein itself. You lose that when you go for well done, or even medium. If you have to have a well done steak, you may as well steer clear of the prime cuts and stick to pulled chucky etc, otherwise you're just wasting your money. Cheers! Bill __________________ A butterflies wings. About to bring down everything...

07-10-2011, 11:42 PM	#51
hnd Full Fledged Farker Join Date: 12-13-07 Location: Rock Island, IL	i refuse to cook steak for my parents over medium. i take it to medium they have to tend it the rest of the way. my mom now eats at medium. my dad is getting there. they used to be well done.

07-10-2011, 11:50 PM	#52
ChickenWang Full Fledged Farker Join Date: 06-15-11 Location: Tyler, Tx	For me I like medium well. If I'm having family and friends over for steaks, I'll cook their steaks how they want them. I have no problem cooking and serving a rare or medium rare steak. To each his/her own, it's a matter of personal taste. If that person eats their meat regardless of how it was cooked, then it was money well spent IMHO.

07-11-2011, 12:21 AM	#53
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	When I order a steak I ask for medium. A few degrees and a slight color change isnt gonna make a dry steak. When I order a burger its medium well. I don't play around with ground beef. Alot of burger joints won't even give the option anymore for liability reasons.

07-11-2011, 10:31 AM	#60
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

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