degrees of steak doneness

degrees of steak doneness

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    25 Responses to degrees of steak doneness

      • Depends on your preferences. The more rare, the better flavor, but the texture is a bit off for some people. I personally prefer medium rare for an actual steak. For ground beef, medium to medium well is appropriate for safety alone.

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    1. Medium Rare is pretty good.

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    2. Medium rare all the way! Especially with Prime Rib and Filet Mignon

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    3. I’m fine with medium. I’m not too fussed on blood pouring out.

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    4. rare to medium…make sure you cook on high so that you char the outside…thats where the real flavour comes from!

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    5. Medium rare please.

      If you leave it to rest for a few minutes after cooking you get a more even juicy pinkness without that raw texture. Cooking steak is serious business.

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    6. every time I go to a restaurant I ask for medium rare, 95% of the time its medium. and one time it was medium well. there are several people who wont go with me anywhere that serves steak because they say i’m too picky, well fuck you I’m not paying for a poorly cooked steak. I wish I didn’t live in a shitty little town with no good restaurants. and that was my rant for the day

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      • That is the lamest rant I have ever read. I am now dumber thanks to you.

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        • oh no, you do not like my comment! what ever shall I do! now that your greatness has shamed me i’ll just leave you to bask in your victory over a guy who made a random comment about steak on the internet. you should feel so proud, I want to be just like you someday and make fun of people for absolutely no reason with that awesome swagger that you so awesomely flaunt. I just want to touch your awesome awesomeness. that would just be so awesome.

          p.s. if you have not figured it out yet, I think your awesome as hell

          p.p.s. if you have not figured it out yet I am being sarcastic. I usually do not have to say that I am being sarcastic but I’m not so sure you are competent enough to get that.

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    7. i like to preheat my pan as high as i dare and then throw the steak on, and fry it for a short time on each side, then let it rest for a few mins. i optimally end up somewhere between medium rare and rare, but looks nothing like the picture. the steak in the pic looks cold inside, which would be revolting. if its fried so its only slightly burnt on the outside and then left to rest off the pan, the heat should work its way in, making it nice and juicy but still rare. the point of this is you get all the flavour and a compromise on the texture part.

      i suspect the meat in the picture isnt very good quality, or atleast not the variety i like. entrecĂ´tes are my favorite, larger meat fibres then this and more fat spread throughout the steak.

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    8. Isn’t Britain supposed to be all dying of Mad Cow by now? What happened with that….

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    9. Depending on the cut of meat rare – med will work for me. The more fatty the cut, the more cooked for me. Lean game and meat I like them bloody rare.

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    10. JUST EAT IT YOU PICKY CUNTS

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    11. “Blue Rare” Steak, otherwise known as “You’re About to Get Sick” Steak.

      Seriously, Medium Rare or Medium are best for 85-90% of the beef entrees you’ll ever eat.

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