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How do you like your steak?

JulesMaximus

No Lifer
Medium rare for me. I'll send back a steak that isn't at least pink in the middle. You can undercook it if you like and I'll eat it and enjoy it but for fvck sake, don't overcook it!!!
 
Medium is the only way to have steak 🙂.

My wife likes "boot leather" - she even likes fillets overcooked.
 
Medium rare. 145 degrees. Primarily depending on the cut. Touch of red center.

pink in the middle = 160+ or slightly above medium, closer to medium well. totally pink throughout = medium.
 
Originally posted by: spidey07
Originally posted by: YOyoYOhowsDAjello
A little past Medium

So pink center, but mostly gray?

Yeah, I usually order it Medium-Well though since I'd rather have it a bit more done than how I've gotten it sometimes ordering Medium. (No, I don't bother sending stuff back 😛 )
 
Originally posted by: JulesMaximus
Medium rare for me. I'll send back a steak that isn't at least pink in the middle. You can undercook it if you like and I'll eat it and enjoy it but for fvck sake, don't overcook it!!!

agreed
 
medium-medium well. I don't want the damn thing to try and jump off the plate and run away. If it's too undercooked, it tastes like a freakin wet sock and my stomach just churns for hours after eating it.

I swear in europe they just carry the thing over the fire on the way to the table...it was barely even seared.
 
I'll order it differently depending on the restaurant. Most good steak houses will tend to undercook because they know that if it gets sent back they can't uncook an overcooked steak, but they can throw an undercooked steak back on the grill. So if it's a steak house I'll order it a step more well done (medium) than I actually want it (medium rare).

On the other hand, if you go to a chain restaurant, like Applebees or Ruby Tuesdays, and want a steak they'll probably overcook it because they don't do steaks as often as a steakhouse. So you can order the temperature that you want, or maybe even less. Mostly because those restaurants fear customers complaining about undercooked food. The customers at those places tend to be complainers. The customers who go to large chain restaurants often tend to want standardized food that was made on an assembly line, even if it means getting a hockey puck steak.

 
Originally posted by: YOyoYOhowsDAjello
Originally posted by: spidey07
Originally posted by: YOyoYOhowsDAjello
A little past Medium

So pink center, but mostly gray?

Yeah, I usually order it Medium-Well though since I'd rather have it a bit more done than how I've gotten it sometimes ordering Medium. (No, I don't bother sending stuff back 😛 )

I need to cook a steak for you then. You tell me how you like it and that is what you are going to get.

But this I promise, I will put two cuts of the same steak in front of you. One will be a true medium (pink throughout) the other will be above medium (50/50 pink/gray). You get to pick which you like better but you don't get to see what you're eating.

After all that is said if you pick the medium-well I may hit you in the back of the head with socks that I've worn for a week straight and they are full of a combination of other socks and lead. It won't really hurt all that much, but will be a nice corrective action.
 
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