Stemming from (yet another) shoutbox talk, I ask you how do you like your meat, and present "How do you like your steak cooked?"
Assuming that the meat is not charred (although it often is with Well Done), please vote on how you like your meat, and give us a little explanation as to why. The charts below show the same exact steak images. The black is unbiased, but the white had a better look for all of the steaks, so I edited out biased portions.

CollapsaBox

I personally prefer Medium-Well, because at that point the steak is still tender, juicy, and char-free. Also, it's not undercooked or ever tough, and the juices are seared in without overcooking. Medium tends to lose the flavor that steak has, while Rare tends to be too gummy.

We had a topic like this quite recently?
I like rare - medium rare. If I'm cooking my steak personally, I will cook it quite rare, then cut it up and lightly brown all the edges of each piece.

Rare-medium rare.
Variety trumps all, however, in my opinion.

Then again, I haven't eaten meat in I have no idea how long and it'd be a very tiny shift from my current diet to vegan.

EDIT: also, Devilesk says "IN MY ASS"
don't know why he'd want steak there
but okay.

Post has been edited 1 time(s), last time on Jun 12 2010, 12:22 am by EzDay281.

Medium-well. I dislike the gummy taste of undercooked meat, and it can get a bit dry on the highest end, so.. medium well.

It really depends on the cook/chef.

If it's a cook that doesn't know a lot, then I'd aim for a medium-well, since I have no clue that they know what they're doing. He could easily over cook or under cook, so I'd make sure that at least it's cooked, I don't mind well done unless it's literally burned to a crisp.

If it's a decent amateur cook, I'd go for medium. Chances are they cut the steak in order to see the state of the steak. Some juices will be cooked away by this hole and the insides would be cooked more than I want to, so I tone it down to a medium.

If it's a professional chef, I'll go for the medium-well. They don't have to cut it in order to see the current state, so almost no juices are lost.

Rare. Mmm Texas sushi...

Medium-rare or rare is the way I've always had it. Obviously I don't do that in a place where the meat is dodgy though.

I was not aware their was such a thing as blue-rare.

Medium rare.

Big and juicy. ;O

I like straight-up medium. I find that it it's cooked much more than that, it loses flavor, and if it's cooked less, the texture is less than pleasing. I also don't use steak sauce, so the flavor of the meat is important.

I don't like steak, but if I have to eat it ...
I like it well done (no pink at all), but still be tender and not dry. ;o

Quote from MadZombie

I was not aware their was such a thing as blue-rare.

Same. Before searching, I also thought that rare was raw. Apparently, neither rare nor blue-rare are raw.

I voted medium. I've never had my meat rare.

Fucking raw

Medium-rare.

Ew, Blue? Gross.

Bloody rare. Blood makes everything better. Food, sex, sex with food.

Quote from Excalibur

Bloody rare. Blood makes everything better. Food, sex, sex with food.

You'd want blue rare or raw, then.

No, he wants fresh off the cow.

Pfft. Ex hunts little girls on Buzz and drinks their blood. Don't mock him!