How do you like your meat?

I went to a really nice restaurant last week and ordered rare filet mignon. It was amazing but the person I was with almost got sick looking at how red the meat was.

Between my love for seafood and rare meat I'm sure I'll run into problems at some point.

I would've been sick watching you eat that as well.

Medium well.. closer to well though. A lil' bit of pink is nice.. nice and juicy

As raw as it gets.

medium rare. i like it pink, but still kinda bloody. ive never tried rare meat but i would probably like it

I like it rare, but order med rare in restaurants as they always under do them.

The perfect steak is a nice red colour in the middle. No too cooked because i like it to bleed a bit on my plate, but cooked enough to give the meat a nice texture.

if i'm getting a burger, medium-well

steak....medium

Whenever im in a restaurant, i do not order by the normal terms... everyone has their own rare, and well done, and anything inbetween hahaha. If its a prime rib, i always go with "more pink" usually ends up being med rare at MOST restaurants.... If its a filet cut, same thing, generally.... Flank steak, i like more done though.... little pink in the middle....

Burgers... it kinda depends for me... but generally i go with medium rare...

Medium well. Rare is just gross to me

Medium rare, I'm an aristocrat.

props to people who get the reference

Medium rare, I'm an aristocrat.

props to people who get the reference

Do it like vinnie does it huh?

When I was younger and didn't know any better I would eat it well done. Would rarely order a steak because I didn't see what was so good about a tough and dry piece of meat. Then one day I figured what the hey and tried it medium rare and oh man... To think back now at how many awesome steaks I missed out on, such a shame.

I am not a big fan of going out to eat at a restaurant and I do not regularly eat beef. I mostly eat chicken. That I cook well done. I do like lamb kabobs with the meat cooked about medium though. There is a fantastic place, but it is about 65 miles away from my house. Whenever I get down that way I go out of my way to go there.
They are a Bangladesh, Pakistani restaurant. There is also an Afghan Kabob place that is real good too but it is a bit further then the other place.


I spent time working for our fine Government in Pakistan, Afghanistan, India, Nepal, Yemen, Saudi Arabia, UAE, etc...........love the food tastes from over there and the refined tastes in the restaurants here. The only thing is that where I live it is so fucking rural that we do not even have ANY large chain type restaurants within 15- 25 miles.......

In the 2 French restaurants where i cooked, we'd always make fun of the occasional patron who'd order their $38 steak (and the occasional $70 kobe beef steak when it was on our menu) well done. We'd be like "What's the point of that? Well done is disgusting and tasteless." Yes, we're kinda snobby back in the kitchen, but in busy, high-end restaurants like this, we bust our asses to try to make every dish "perfect" for you and get a bit upset when we ruin your food because you specifically asked us to.

The way i was taught and trained in culinary school, every protein has it's own ideal temperature range, be it beef, chicken, pork, etc. I don't order steaks in restaurants because I'd rather pick my own cut of meat and do it myself rather than trust in somebody who i don't know. But if i was forced to get a steak in a restaurant, i'd prefer a steak cooked en sous vide at around 128 degrees F and finished with a sear right at the end. That's how places like Per Se and Jean Georges cook their proteins nowadays.

A very large percentage of people in the USA like their proteins overcooked compared to the restaurant patrons in Europe. My last trip to Europe was Barcelona last year and in the restaurants there, they don't ask you how you like your meat cooked. They just bring it to you cooked the way the chef was taught to prepare it. I know that sounds pretty un-American to some of you, but that's the European way and the food culture in Spain is just amazing right now. I miss the Boqueria in Barcelona (one of the most famous open air markets in Europe). I miss the Jamon Iberico, the patatas bravas and the bread and coffee. Even the crappy little corners stores in Barcelona had amazing bread and coffee. Sooooo good. Unfortunately it's pretty hard to find Jamon Iberico here in the US and the few high-end places that sell it (like Citarella or Dean & Deluca in NYC) charge like up to $150 a pound for it.

Edited by buddha1127, 08 June 2011 - 06:58 AM.

Rare, Pink and maybe cold in the middle.

Always well done, but still juicy

Medium

steak: medium rare, but i'll eat it rare
burger: medium, but i'll eat it medium rare

Steak cuts: medium-rare/medium. More on the medium rare side.

Burgers: medium well

I don't trust meat that I can't see in it's original form. ground meat is good, but i'd rather have it cooked more than a cut of steak.

Rare at home, medium rare at restaurants. I don't trust other people to cook meat rare to my liking.

Well done. I don't like blood in my meat.