What way do you like your steak?

Ireland
January 3, 2007 4:25am CST
I love it rare! I like to chase after it on the plate as it tries to get away. My husband thinks this is revolting and always asks for his steak to be well done. I've heard that if you ask for a well done steak in a restaurant they'll give you the worst piece of fatty steak they have and save the nice ones for the customrers who eat it rare. Do you think this is true? When I was out with a friend a few weeks ago, we both ordered steak and her "well done" steak was all fatty and mine was just gorgeous. Yummmy!
10 people like this
68 responses
@tigrashadow (1086)
• Australia
3 Jan 07
my mum has always cooked her meat medium rare and thats how i still love to have it.....when in paris as a 13 year old with her though, i asked for medium rare and got rare so i had to ask for well done to get it how i like it.....i do love how you described the way you like your steak....still mooing huh? hehehe i think restaurants should only have good quality steaks for steak orders and the fattier meat should be used for different dishes....but it does make sense that a longer cooked one may be more fatty as there is more time for it to cook out a bit....still think its wrong though
3 people like this
• Ireland
3 Jan 07
Judging by the replies so far it looks like we're the only ones like our steak anything other than well done. :)
1 person likes this
• Ireland
4 Jan 07
Ok, I'm putting this here so that people can see it and maybe comment on it: Rare steak 'is safe to eat' http://news.bbc.co.uk/1/hi/health/3743657.stm Eating rare steak will not cause food poisoning if kitchen utensils used to cook it are kept clean, it is claimed. University of Nottingham scientists spiked steak samples with E.coli bacteria, then cooked them rare. The bacteria only survived where the steaks were touched by utensils that were not cleaned after being used to handle raw meat, researchers found. The study dispels the myth that eating rare steak is in itself unsafe, the Meat and Livestock Commission said. Recontamination The tests, carried out on behalf of the commission, were designed to establish once and for all whether serving rare steak posed a health risk. To determine whether food poisoning bacteria could survive the cooking process, steak samples taken from separate fillets were spiked with E.coli. The bacteria, which are known to die at high temperatures, were still present in the samples even after cooking. But it was found that the cells' survival was caused by recontamination of the steaks during cooking, via the tongs used to turn them. E.coli bacteria Bacteria such as E.coli can cause food poisoning Scientists then spiked more steaks and cooked them - but sterilised the tongs in ethanol between turns to ensure that the tongs could not recontaminate the meat. This time, no E.coli was detected. The study concluded that rare steak can be produced safely provided that food poisoning bacteria are not reintroduced by contaminated utensils. The Meat and Livestock Commission said there should no longer be any doubt over the safety of rare steak - a claim supported by advice issued by the Food Standards Agency. Its guidelines state that whole cuts of meat, such as steaks, cutlets and joints, are only ever contaminated by bacteria on the outside of the meat, which are destroyed during cooking even if the middle of the meat is pink, or rare. In the case of minced-meat products such as burgers and sausages, bacteria are spread throughout the product during manufacture. These products should be cooked until they are piping hot throughout, with no pink meat left and any juices running clear, it says. The agency also stresses the importance of keeping utensils clean while cooking any type of meat, to ensure that bacteria are not spread from raw to cooked foods.
@Eskimo (2317)
3 Jan 07
I like steak well done, there is health issues with rare steaks in the U.K. If not cooked properly then there is a chance of catching Salmonella or E.Coli (or some other bacteria). This is not such an issue in countries like France where the meat is treated differently before being prepared for eating. I always ask for 'Well Done' and don't think I've ever had a problem with too much fat in it. However if you are willing to take the risk then go ahead, especially as the risk should be minimal in 'Expensive' Restaurants where the meat should always be stored properly.
• Ireland
3 Jan 07
I don't think the same problem exists here in Ireland. I know that there were scares with beef a while ago but that was to do with BSG or mad cow disease. However I think that this effected products that were manufactured from the brain of the cow. I couldn't be 100% positive but just the same I've avoided buying mass produced frozen burgers and make my own now.
2 people like this
@Eskimo (2317)
3 Jan 07
Where do you get the meat for your own burgers, go to the farm and choose your own cow/bull? that's about the only way you can be sure that what you buy is totally edible, but I don't think that this is possible for most of us.
1 person likes this
• Ireland
3 Jan 07
I buy from a local butcher who has his own slaughter house. He's won lots of awards for his meat produce. Rears his own hens, chickens, turkeys which is great. There's also an organic farmers market every Saturday here that I buy from. I have to admit though I buy rashers and sausages from Tesco or the local supermarket quite often.
1 person likes this
@gabs8513 (48715)
• United Kingdom
3 Jan 07
Well Bitty I am sorry but I hate Steak yuk so Ican not say how I like it but my Son has his rare
2 people like this
• Ireland
3 Jan 07
Would you believe I used to hate it too? I don't know when I started eating it and I remember once upon a time thinking that to eat rare steak must be the most vile idea ever. And now I like it. Mad! :)
1 person likes this
@gabs8513 (48715)
• United Kingdom
3 Jan 07
Lol oh no thamks
2 people like this
@gifana (4836)
• Portugal
3 Jan 07
my stepdad I used to eat raw steak all the time...just put a dash of salt on it. It's great. The taste is much more succulent and aromatic that cooked steak...plus it is extremely more tender.
1 person likes this
@Rosy001 (363)
• South Africa
3 Jan 07
I so agree with your husband....don't want my food still alive...lol!!! Guess its all about how the restaurant prepares and what quality of meat they buy
2 people like this
• Ireland
3 Jan 07
Ugh, me too! I always ask for it well done. I was never a big meat eater until about 2years ago and I have to say I've never had really bad meat in a restaurant. I think it does depend on the restaurant though.
2 people like this
• Ireland
3 Jan 07
I used to confine myself to just chicken and fish. The steak is only a recent thing although I can't remember exactly when I started eating it. The only mean I avoid when out is pork. I don't want to take the risk that that stuff mightn't be cooked properly......as much as I want to be thin and all.
1 person likes this
@gifana (4836)
• Portugal
3 Jan 07
Steak Tartar - photo of prepared steak tartar, a dish using freshly ground meat, mixed with raw egg, finely chopped onions and condiments.
Cooked I like it better rare. If it has been at room temperature long enough I like it cooked 15 seconds on each side. However, I just love steak tartar which is raw meat mixed with raw eggs, finely chopped onions, and condiments.
@gifana (4836)
• Portugal
3 Jan 07
that's ground raw meat...roast beef or tenderloin
1 person likes this
@peaceful (3301)
• United States
3 Jan 07
I just had Steak Tartar for my feast! My 2007 was brought in in high style with an excellent Merlot as well! The was also Marinated raw shrimp. I glad that you are a fan. Eating this way really makes me feel great! :)
• Ireland
3 Jan 07
A friend of mine was telling me about a woman who came into the restaurant where she works and asked for steak tartare. When it arrived she went crazy because it wasn't cooked. :D
• United States
4 Jan 07
mmmmm... Steak - steak
I like mine medium well and I think Outback Steak House has the best ever marinade! YUM!
1 person likes this
• Ireland
4 Jan 07
I have to put this here as I just found it on the net: http://bahrainirants.blogspot.com/2006/11/topics-on-my-menu.html Since I can’t seem to get off the food subject.. After reading and thoroughly enjoying Kitchen Confidential by Anthony Bourdain, I learned something very interesting about people in restaurants that order their steaks well done. In my previous life, I used to cringe at my fellow diners when we’d go to a good steakhouse and they’d order their meat well done. I had visions of the chef flipping out over the customers' demands for overly cooked meat, sucked of all juices and flavor. I secretly hoped the chef would come bursting out of the kitchen, brandishing a cleaver , ready to give whomever a verbal lashing about the quality of the meat and how they were tainting the reputation of the dish by wanting it cooked well done. The truth is, chefs love people that order their steaks well done. A well done steak gives the chef the opportunity to get rid of his/her most horrible cut of meat, or the one that doesn’t look too good.. since you, the diner, don’t give a damn about the flavor of the meat and how well it’s been aged, the chef doesn’t have to worry about grilling it perfectly. Instead the chef can afford to give you whatever’s at the bottom of the meat bin, the stuff that’s going to expire soon.. Next time you order your steak well done, think about that.
• Ireland
4 Jan 07
Now read this: http://www.tradetricks.org/archives/001108.html As a chef, you can always tell the person at a table who are more adept at picking their teeth with the steak knife than enjoying said steak: they are the ones who order any cut of meat "well done" or order it medium then send it back repeatedly. So if a "connoisseur" would like his beef BBR (Burnt Beyond Recognition), there are two ways to deal with this problem in your busy kitchen. First, you can cut the diner a steak which is thinner - but barely perceptively so - than the others and place a heavy metal object such as a metal hot plate on top of it to speed the cooking process. Option number two is to be used in emergency situations only - such as if someone orders his $29 ribeye "well done". If this occurs, "butterfly" the meat by cutting about 1/4 to 1/3 of the way down into the center of the steak, then outwards towards the edges, creating two flaps or "butterfly wings". This will greatly reduce the cooking time, and anyone who orders a well-done ribeye won't notice this indiscretion anyway.
• Ireland
4 Jan 07
Last one I promise! LOL! I thought this was funny but the language was such that I couldn't copy and paste it: http://chefslament.blogspot.com/2006/01/attention-amateurs.html In one section it mentions a sign on the wall of a Texas steakhouse that reads "Not responsible for steak well done".
@peaceful (3301)
• United States
3 Jan 07
As I have passionately stated on another post: "I like my steak rarer than political intelligence and my seafood rawer than a Stripper on Payday! :) Favorite cut- The Delmonico, aged 30 days or more! :)
@peaceful (3301)
• United States
3 Jan 07
What to do when you can't afford the best cuts of beef? Try this, go the supermarket and get your self a cut called the shoulder London Broil, this cut of beef is typically lower priced than most other cuts, except for bone-in "California steaks which are really a pot-roast cut into steaks. Avoid these unless you want make a beef salad or noodle dish. Place your cut of London Broil on a plate and rub it with sea-salt and let it sit, covered, for about 20 minutes. Be sure that it's at room temperature that all the salt has melted... you then wash off the salt with warm water and pat the meat dry with a paper towel... Mix together some extra virgin olive oil and bacon renderings, if you have them with some crushed garlic, crushed onion, a bit of black pepper and a bit of table salt (to taste). Crush some fresh parsley into this mixture and rub the meat with it. Pierce the meat with a fork and then let it sit for about 15-20 minutes... Heat your broiler or coals to as hot as you can go and place the prepared meat on a rack abotu 5 inches below the flame (4 inches above the flame on a grill)... Be sure to turn this meat every 45 seconds over very high heat for a total of about 6 minutes or less, this cut should always be served juicy and rare or you might as well be eating a shoe! :) Remove the meat from the flame and with your sharpest knife, cut very thin slices across the grain of the meat with the knife held at an angle like this (/). Serve immediately or slice and refrigerate and serve cold. This inexpensive cut of meat can become the centerpiece of an excellent breakfast, lunch or dinner! :)
1 person likes this
• Ireland
3 Jan 07
I wonder is the ondon Broil the same as our Housekeeper's Cut. I'll have to check that out.
@azriel (2108)
• Philippines
4 Jan 07
just thought you ought to know... somebody actually copied your discussion.. word for word!
1 person likes this
• Ireland
4 Jan 07
Thank you azriel
@azriel (2108)
• Philippines
4 Jan 07
no prob! ive already reported it and also gave the person a negative rating.
1 person likes this
@kgwat70 (13396)
• United States
5 Jan 07
I like my steak medium rare as it tastes better to me that way. I do not like my foods undercooked or overcooked though sometimes I will have steak well done. You are right though as many times that I have had well done steak it did not taste good at all and seemed very hard and very fatty. I thought I was going to break a tooth on it one time. I have not tried eating my steak rare yet but after what you mentioned, I will definitely give rare a try. Can not hurt to try it once, right? :-)
• Ireland
5 Jan 07
Well when you try it let me know what you think of it. I think I'm going to have to cook steak tomorrow after all this talk about it. I'm craving for it now.
@irisheyes (4373)
• United States
4 Jan 07
I like it medium rare with just salt and pepper. I don't know about the well done not being so nice but people who order well done sure do load up on the condiments. Maybe they are trying to drown out the tast. I've a friend who orders hers extra well done and then smothers it with catsup and steak sauce. I think she should put shoe polish on it because it looks like leather. But she says that it makes her ill to even look at my plate.
1 person likes this
• Ireland
4 Jan 07
LOL@ the shoe polish. :D
@tba123 (457)
• United States
3 Jan 07
I have to have my steak well done, there is just no way I'd eat a steak rare or even medium done. But thats just me, the thought of undone meat makes me go ewww lol Plus they say you can get sick from undercooked meat. I know a lot of places would rather cook a steak any other way than well done and most of the time I wouldn't order a steak at a restaurant because I don't know for sure they'd get it cooked enough for me. I think its wrong if they give people who order a well done steak one of the worst pieces of steak they have. They have to pay for their steak just like everyone else does they should be able to have it just like they want it and get a decent piece of meat for the price.
@peaceful (3301)
• United States
4 Jan 07
Oddly, I've experienced the opposite effect... My need for iron- it's strange deficiency for a male, makes me crave certain foods, including meat, as rare and as raw as I can get them. I know that several vegetables have my iron requirement, but they lack a certain group of proteins that I must have for my type of blood, the very rare AB-negative which causes some of this group to be prone to such a malady. When I eat foods that have the minerals and combinations of iron and protien, I really feel great and my immune system really works at peak efficiency, destroying any stray bacteria or virus that is foolish enough to attack it. As a plus, this also makes me immune to many of the diseases that most people try to avoid and wind up getting anyway. Oh by the way, a six ounce Martini sipped during a meal like this, provides additional germ protection... The darn things become so "merry" that they forget to make you sick! lol! :)
1 person likes this
@patootie (3593)
3 Jan 07
A rare cooked steak would have to be all lean otherwise the fat would be raw and uncooked ... red meat cooks much faster than fatty meat so there's probably a lot of sense in what you say ... Have you tried asking for your steak to be cooked 'blue' .. it's slightly more rare than a rare steak if you see what I mean Technically the difference is that a 'blue' steak has a minimum of cooked outer flesh and is still very red and cold in the center, while a 'rare' steak has slightly more cooked outer flesh and is red and cool in the center.
1 person likes this
• Ireland
3 Jan 07
I've heard of a blue steak but I've never had one. Maybe next time I'm in a good restaurant I'll try it. That's very interesting what you've said.
@tambdy (1969)
3 Jan 07
I like it cooked lol, no as long as it is cooked through and through i am happy. Funny story i had never tried stake in my life until i went to hollyhead golf club in ireland i was playing a match play golf tournament. When i finished they gave me a ticket to collect my dinner and it was a barbacue on the roof of the golf clun the steak was amazing and i have never tried it as good in my life and i still eat steak every sunday now.
• Ireland
3 Jan 07
Where's Hollyhead golf club? I can't seem to find it. The barbecue was on the roof of the golf club? Wow....... :)
@raven55 (42)
• New Zealand
6 Jan 07
The only way to eat steak is cooked, not the way you describe it. Yuk!
1 person likes this
@harsh1985 (595)
• India
4 Jan 07
well i am complete vegiterian guy..the smell of non-vegiterian food irritates me..i strictly choose vegiterian restaurant for my lunch and dinner. therefore it is difficult for me to give the experience behind the steak...sorry for your disappointment
1 person likes this
@Pigglies (9339)
• United States
4 Jan 07
I like it left on the cow. ;) When I eat fake steak, it taste like well done steak, which is pretty good for fake steak.
1 person likes this
@cisco1 (539)
• United States
4 Jan 07
I never heard of that. but i like my well done. I dont mind a few pink in it but bloody hell no!! sorry to me thats just gross.
1 person likes this
• United States
4 Jan 07
I like my steak medium. I grew up with my mom cooking it well-done all the time, and it was just too tough for me - medium was very balanced, tasted great, not a chore to chew. So you're not alone in your quest for non-well-doneness :)
1 person likes this
@Rishub (51)
• India
4 Jan 07
now this is a mouthwatering discussion.. I love my steak rare.. and with a serving of fries or potatoes in a jacket. ooh.. heaven...:)
1 person likes this
• Romania
4 Jan 07
I do not know aboout restaurants, but I like it well done, too. I can not imagine myself eating raw meat and that's what happen most of the time if you order rare. Blood is still inside of the meat... and I don't like it.
1 person likes this