How done do you like your Steak or Beef Roast?

[zinfamous]

If you are talking about the thread i think you are talking about, that was NOT medium well. It was beyond well done, what i call "ruined."

dude.

that was not well done.

lol.

 

[Jumpem]

No pink.

 

[homercles337]

dude.

that was not well done.

lol.

Yes it is. I over cooked a roast once, but im not going to go on some forum to brag about it being cooked to perfection. Thats just retarded. I learned from my mistake and would not act like a petulant downs syndrome child if someone noted such flaws. If i spend $30-40 on a roast, i enter "baby sitter mode" while its in the oven. Take it out at 130 degrees (if finishing with high heat), tent with foil, and let the carry over finish it. There is no excuse for what that kid's mother did to that great piece of meat.

 

[nicolaskl]

Anything past medium and you might as well not be eating steak.

 

[Apex]

I like rare plus (somewhere between rare and medium rare), but without that option, rare for me.

 

[mnewsham]

Whichever one does not have a spec of red blood in it.

It isn't blood, blood is drained in the slaughtering process, it is a mixture of mostly water (3/4) and myoglobin (1/4).

 

[Baked]

On the bone while the meat is still alive. I just bite into it.

 

[AznAnarchy99]

 

[zinfamous]

Yes it is. I over cooked a roast once, but im not going to go on some forum to brag about it being cooked to perfection. Thats just retarded. I learned from my mistake and would not act like a petulant downs syndrome child if someone noted such flaws. If i spend $30-40 on a roast, i enter "baby sitter mode" while its in the oven. Take it out at 130 degrees (if finishing with high heat), tent with foil, and let the carry over finish it. There is no excuse for what that kid's mother did to that great piece of meat.

the only pic was of the tip and thinnest part of the meat, showing a bit of pink.

hardly a good judgement.

also...what roast are you talking about? some are great when well beyond well-done. Rib roast--yeah, no. but don't discount the glory of lesser roasts that deserve a long, slow cook.


...pulled beef. yum.

 

[DCal430]

the only pic was of the tip and thinnest part of the meat, showing a bit of pink.

hardly a good judgement.

also...what roast are you talking about? some are great when well beyond well-done. Rib roast--yeah, no. but don't discount the glory of lesser roasts that deserve a long, slow cook.


...pulled beef. yum.

I assume Brisket and Bottom Round should be cooked well done, and Tenderloin, Rib-Eye, and Rib Roast should be cooked to Medium Rare.

 

[PingviN]

I want mine in between medium rare and medium. I don't like the texture of raw meat.

 

[Colt45]

bleeding, but not raw and rubbery. I guess rare by that picture, is about how I cook it. Usually order medium rare in a restaurant, though.

 

[ichy]

Rare to medium rare for me.

 

[slayer202]

Here is the major problem of "medium rare". Too often most of the steak is overcooked like in the above picture. Even the rare picture is guilty. I think it's probably the result of uncovered grilling for a long period of time, and it results in a horrible texture. High heat on the stove + oven is the only way to do it properly at home, as opposed to the crazy broilers that restaurants have.

But the centers of both pictures would be fine as long as they took up most of the steak with a thin crust/char.

 

[TallBill]

Blue rare to rare. I'll eat medium-rare if I'm at someone's house, but I'd send it back at a steakhouse.