Everybody has their preference on steak

PoppasGrill

Personally, I am more of a medium rare as perfect

fishlessman

med/rare on ribeye 127 degrees

rare on strip steak 123 degrees

pgprescott

Anywhere in fish’s rage is acceptable to me. 

TEXASBGE2018

I am a medium-rare to medium guy. Rare is just a little too underdone for me. Crazy SWMBO likes them medium-well to well. This happened after getting pregnant for the 1st time. Before kids she was in the medium group. Who eats a Blue Rare Steak?

SmokeyPitt

These pictures seem very inaccurate to me based on the temperature. A 134 degree steak does not look like that if it actually finishes at 134. Maybe if you cooked it screaming hot and pulled it at 134 and the carry over took it above 140. 

Obviously the way you cook it makes a big difference. You can reverse sear or sous vide to 134 and it will still be pink throughout. 

lkapigian

Depends on the the steak, Filet rare, Ribeye I may like the fat rendered a bit more, as long as it’s good meat I’ll eat it

johnmitchell

I wonder if these charts would apply to a 1/2 inch thick steak..

TEXASBGE2018

johnmitchell said:

I wonder if these charts would apply to a 1/2 inch thick steak..

Still one of the greatest threads I've been a part of to date.

JRWhitee

Same as Ikapigian for me and the wife.

wrebhan

I don't think they used the reverse sear method because there is too much of a gray line for a medium rare.

milesvdustin

I knew a guy who would eat rare steaks, he would order them "cooked as little as the chef is comfortable with"

They were always blue rare or barely cooked even 

nolaegghead

I'm a carpaccio kind of guy...

nolaegghead

I love the Vietnamese version:

http://www.theravenouscouple.com/2009/07/bo-tai-chanh-beef-carpaccio-vietnamese-style.html

SonVolt

This is why I don't serve steak for a crowd. 

buzd504

nolaegghead said:

I love the Vietnamese version:

http://www.theravenouscouple.com/2009/07/bo-tai-chanh-beef-carpaccio-vietnamese-style.html

I have never heard of such a thing.  That looks amazing.

PoppasGrill

I’ve worked with guys that just want you to wipe the cow’s ass and walk it by the grill.
My wife wants hers DONE!! Then soaks it in A1.

frazzdaddy

nolaegghead said:

I'm a carpaccio kind of guy...

or tartar

Eoin

The blue steak is showing seared both sides. Ask for bleu in France and it'll be on and off the griddle so fast that parts of the surface will still be raw.

I like blue or rare for lean cuts like fillet, medium rare for fattier cuts.

Grillin_beers

Anything past medium rare is burnt to me.  That’s why I buy thick cuts and reverse sear.  My wife used to eat hers medium well and now she does medium so I’m winning her over slowly 

SonVolt

About 125F-130F seems to be the sweet spot where it's still nice and red but the fat has rendered down a bit.  I think rare steak is just as bad as well-done, sometimes more so depending on the cut.

fishlessman

that 1/4 inch hard heal slice the butcher cuts off a 45 day ribeye primal makes great carpaccio if you slice the inside off thin. ask the butcher for it, tell him its for the dog.  have not done it in a while but ground burger cooking 45 min to an hour on the warm spot on top of the fridge    the lebanese place near me used to make the best raw lamb kibbeh.

lkapigian

nolaegghead said:

I love the Vietnamese version:

http://www.theravenouscouple.com/2009/07/bo-tai-chanh-beef-carpaccio-vietnamese-style.html

The Armenian Version, yum..Albeit ground

TEXASBGE2018

Aint no way I am ever eating raw meat of any kind and yes that includes fish.

fishlessman

TEXASBGE2018 said:

Aint no way I am ever eating raw meat of any kind and yes that includes fish.

how about ceviche, cooked in lemon juice   i draw the line with german mett, raw pork just does not sound good but maybe...

TEXASBGE2018

fishlessman said:

show previous quotes

TEXASBGE2018 said:

Aint no way I am ever eating raw meat of any kind and yes that includes fish.

how about ceviche, cooked in lemon juice   i draw the line with german mett, raw pork just does not sound good but maybe...

Nope, that aint cooked. Beyond the risk of getting deathly ill, the texture of uncooked meats especially ground meats looks unappealing to me.

SonVolt

Sushi is delicious. There's no texture issue there as far as I'm concerned. Not like you'd think with raw chicken or pork (yuck). 

TEXASBGE2018

SonVolt said:

Sushi is delicious. There's no texture issue there as far as I'm concerned. Not like you'd think with raw chicken or pork (yuck). 

I hate any kind of fish/seafood. I keep hearing people say, "Well that's because you have never had fresh seafood", I have. I have gone and caught fish in the gulf, come back to shore and had it cleaned and cooked right there. It was equally disgusting. I take the Jim Gaffigan approach to seafood.

TEXASBGE2018

Nothing like going to Peter Luger in NY for the 1st time with my 6 month pregnant wife, ordering a medium porterhouse, it arriving on the table and then that same pregnant wife telling me that she cant eat it, they need to take half of it back and cook it well done. From that day forward SWMBO listens to HWMBO when it comes to steaks. I refuse to cook her anything well done. Its medium well at most.

SonVolt

Oh, that sucks! I love seafood. There's only a single food I know of that I categorically can not stand. Goat Cheese.  I love most French cheeses, even the stinky ones, but goat cheese literally makes me gag. 

Gulfcoastguy

TEXASBGE2018 said:

show previous quotes

fishlessman said:

TEXASBGE2018 said:

Aint no way I am ever eating raw meat of any kind and yes that includes fish.

how about ceviche, cooked in lemon juice   i draw the line with german mett, raw pork just does not sound good but maybe...

Nope, that aint cooked. Beyond the risk of getting deathly ill, the texture of uncooked meats especially ground meats looks unappealing to me.

I've made it several times and it is excellent. As well as as much work as smoking a brisket(Try squeezing a cup of fresh lime juice). That said I would never eat it more than 50 miles from the water or if it had shrimp, crab, or oysters in it.

As to steak, that depends on the quality of the steak and the cook. If both are good medium rare, if less so medium. Any point past medium is a mortal sin .

Gulfcoastguy

SonVolt said:

Oh, that sucks! I love seafood. There's only a single food I know of that I categorically can not stand. Goat Cheese.  I love most French cheeses, even the stinky ones, but goat cheese literally makes me gag. 

Goat cheese mixed with cream cheese is the secret ingredient in my cheesecake. Well one of them!