StefanAVFC Posted May 17, 2013 Share Posted May 17, 2013 Simplest question in the universe. Medium for me. I like it pink in the middle, but darker on the outside. Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted May 17, 2013 Share Posted May 17, 2013 Used to be medium, then medium-rare, and now I've developed at taste for rare. Pretty soon I'll just walk into a field and take a bite out of a cow. Link to comment Share on other sites More sharing options...
Anthony Posted May 17, 2013 VT Supporter Share Posted May 17, 2013 Medium rare. Actually I like it rare, but they tend to be cold by the time they get to my table, so medium rare it is. Link to comment Share on other sites More sharing options...
StefanAVFC Posted May 17, 2013 Author Share Posted May 17, 2013 Used to be medium, then medium-rare, and now I've developed at taste for rare. Pretty soon I'll just walk into a field and take a bite out of a cow. I know what you mean. i'm somewhere between medium and medium rare now. But I prefer the texture of medium as it's still tender but doesn't feel raw. Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 17, 2013 Share Posted May 17, 2013 (edited) I hate these guys/gals who say medium rare or medium well its bleu.rare,medium & get the **** outta my restaurant if you want it wd But I like it rare Edited May 17, 2013 by Meath_Villan 1 Link to comment Share on other sites More sharing options...
brommy Posted May 17, 2013 Share Posted May 17, 2013 I ask for medium rare in the US because I then get served medium rare. I ask for rare in the UK because I then get served medium rare. Link to comment Share on other sites More sharing options...
johnsonp Posted May 17, 2013 Share Posted May 17, 2013 Medium rare for me. A bit of blood but with enough heat to make me aware it's been cooked. Oh, and no sauce just well seasoned. Link to comment Share on other sites More sharing options...
AVFCforever1991 Posted May 17, 2013 Share Posted May 17, 2013 With a fork and a steak knife. Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 17, 2013 Share Posted May 17, 2013 You should prob ask what cut as well Fillet, Striploin, Ribeye, Rump, T-bone Have to be t-bone for me Link to comment Share on other sites More sharing options...
Ingram85 Posted May 17, 2013 Share Posted May 17, 2013 Before I turned veggie it was always medium. Now its Tuna. Link to comment Share on other sites More sharing options...
8pints Posted May 17, 2013 Share Posted May 17, 2013 This how I like mine - Link to comment Share on other sites More sharing options...
mockingbird_franklin Posted May 18, 2013 Share Posted May 18, 2013 usually medium rare, but enjoy a rare steak every once in a while, Link to comment Share on other sites More sharing options...
Davkaus Posted May 18, 2013 Share Posted May 18, 2013 Cremated. I'd never choose steak if it can possibly be avoided, but if it's the only option, the blood can stay the **** off my plate. I like my meat to be indistinguishable from anything that's ever been alive. Link to comment Share on other sites More sharing options...
Morpheus Posted May 18, 2013 Share Posted May 18, 2013 (edited) Rare and juicy. Edited May 18, 2013 by Morpheus Link to comment Share on other sites More sharing options...
CI Posted May 18, 2013 Share Posted May 18, 2013 Chateaubriand , medium rare, triple cooked chips (Heston) creamed spinach and bearnaise sauce . I also enjoy a new York strip, but I like to hand select my own cut. Sirloin can be very hit and miss. Then there's Wagyu or Kobe, only had that once or twice though. Link to comment Share on other sites More sharing options...
rjw63 Posted May 18, 2013 Share Posted May 18, 2013 With a blowjob and a bit of DHUTWU 1 Link to comment Share on other sites More sharing options...
Jimzk5 Posted May 18, 2013 Share Posted May 18, 2013 Burnt to a crisp Link to comment Share on other sites More sharing options...
robojoel Posted May 18, 2013 Share Posted May 18, 2013 Cremated. I'd never choose steak if it can possibly be avoided, but if it's the only option, the blood can stay the **** off my plate. I like my meat to be indistinguishable from anything that's ever been alive. Its not actually blood apparently but an easy mistake to make! Depends on the quality of the steak TBH, medium rare normally but rare for a nice good quality meat Link to comment Share on other sites More sharing options...
mikeyp102 Posted May 18, 2013 Share Posted May 18, 2013 Had a cracking fillet last night medium rare.. The bees knees Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 18, 2013 Share Posted May 18, 2013 Correct I think its called myoglobin Link to comment Share on other sites More sharing options...
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