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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: How do you like your steak.
Beefsickle 0F - 34F 0 0%
Just take it out of the fridge 35F-100F 1 0.51%
Extremely Rare 100-120F Mooo! 7 3.55%
Rare 120-125F a good Vet could revive it! 41 20.81%
Med Rare 130-135F center is very pink, slightly brown toward the exterior portion 111 56.35%
Medium 140-145F center is light pink, outer portion is brown 41 20.81%
Medium Well 150-155F not pink 3 1.52%
Well 160 - 165F steak is uniformly brown throughout 1 0.51%
Extremely well 170-180F + Dry still recognizable as meat 0 0%
Carbon like Probe will not go in anymore similar to Lump charcoal 0 0%
Multiple Choice Poll. Voters: 197. You may not vote on this poll

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Old 12-29-2009, 06:04 PM   #1
1_T_Scot
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Default How do you Like your Steak

There are 2 threads on this subject today funny enough at the same time but different points of view. Thought a poll would be interesting.
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Old 12-29-2009, 06:06 PM   #2
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I like mine somewhere between med rare and medium. If I go out and order I always go med rare because it will always come out medium.
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Old 12-29-2009, 06:07 PM   #3
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Medium rare.
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Old 12-29-2009, 06:09 PM   #4
leanza
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Rare to med. rare thank you. Flavor, flavor, flavor!
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Old 12-29-2009, 06:12 PM   #5
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I have been to some places although way too rare (pun intended) where the server will actually write RMR = rare side of medium rare. And then there are even fewer places that can deliver but to me, that is the ideal.

But I have done it on the Egg the right way
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Old 12-29-2009, 06:15 PM   #6
1_T_Scot
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Here are the 2 threads

http://www.bbq-brethren.com/forum/sh...ad.php?t=75151

http://www.bbq-brethren.com/forum/sh...ad.php?t=75153

I also hope I got the temps and descriptions right I borrowed most of them.
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Old 12-29-2009, 06:16 PM   #7
Stan41
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I went with a fellow into a restaurant one time (me for the first time) and he said:
"You can order your steak any way you want it, but you are going to get well done".

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Old 12-29-2009, 06:29 PM   #8
Ron_L
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Rare to med rare. I also like a thicker steak so I can get a nice char on the outside without overcooking it.
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Old 12-29-2009, 06:31 PM   #9
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I like mine med rare, edge-to-edge, not just in the center part.
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Old 12-29-2009, 06:40 PM   #10
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Like mine Med Rare, but I order it Med,, If the mess it up I want it to the cooked side, not the other way...
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Old 12-29-2009, 06:41 PM   #11
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Medium rare.
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Old 12-29-2009, 06:43 PM   #12
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Depends on the cut

Prime Rib - Rare
Ribeye - medium rare
Strip - Rare-med rare

T-bone - med rare
Filet - Rare (which is why i don;t care for a porterhouse - i like the two cuts different temps)

Ground beef
Round - medium
Chuck - medium
sirloin - med rare
Kobe - rare
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Old 12-29-2009, 06:44 PM   #13
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I cook mine rare. I order it rare in restaurants to get MR.
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Old 12-29-2009, 07:26 PM   #14
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Anything over med rare = street fight!! LOL!!
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Old 12-29-2009, 08:24 PM   #15
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Rare to med rare for me.
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