Is rare steak "classy"?

[Anonymous]

I order medium at places where medium is actually medium rare. I don't like the meat TOO bloody inside, but with a bit of red inside - ordering medium rare can be a bit too bloody for me. And it's harder for me to chew a rare steak unless the cut is a really tender one, which many aren't.

I would never order anything cooked more than medium - chefs hate that and you get the crappiest quality of steak when you do that.

[Anonymous]

So if I order medium, I'm still not going look like a hick? Reading this thread has made me wonder. I normally always order medium because I think it's perfect, but now I'm a little worried about how it has made me look in front of company.

[Anonymous]

I dont understand why anyone would care what other people think.

Medium or well done ruins a steak. If someone orders it that way I don't think any less of them beyond that they don't appreciate good steak.

The reason you might want to consider medium rare is because it tastes better, not because it is classy.

[Anonymous]

I appreciate a good steak - my brother raises the animals that turn into my good steak - but I entirely prefer medium. Rare disgusts me. Med-rare is usually too close to rare. Medium is perfect. Even a well done steak - if done right, and starting from a good piece of meat - is delicious.

[Anonymous]

Anonymous wrote:I appreciate a good steak - my brother raises the animals that turn into my good steak - but I entirely prefer medium. Rare disgusts me. Med-rare is usually too close to rare. Medium is perfect. Even a well done steak - if done right, and starting from a good piece of meat - is delicious.

Not to most steak lovers.

[Anonymous]

I don't care what's "classy" but I like my meat just this side of dead. Warmed through might be the best way to describe it. Anything more and it's tough and flavorless to me.

[Anonymous]

Anonymous wrote:I order medium at places where medium is actually medium rare. I don't like the meat TOO bloody inside, but with a bit of red inside - ordering medium rare can be a bit too bloody for me. And it's harder for me to chew a rare steak unless the cut is a really tender one, which many aren't.

I would never order anything cooked more than medium - chefs hate that and you get the crappiest quality of steak when you do that.

What you describe sounds like medium. You like your steak medium. Just own it and stop pretending that you are just ordering the wrong thing and getting the wrong thing.

[Anonymous]

Eat steak (and whatever else) however you like it. '

But you are wasting money if you are spending money on expensive steak when you do so as the differences between the cuts disappear when they are cooked through.

Chefs know this and don't like to waste the cuts that have noticable differences when cooked rare or medium rare. Thus, they often will reserve the better cuts for those customers who order the steak to be done in the manner that most highlights the uniqueness of those meats. But that doesn't mean that there is anything wrong with the cuts that are used for more cooked meats, they taste the same as the less cooked cuts would if they were cooked longer.

[Anonymous]

For those who like their steak rare and medium rare, can you describe exactly what it is about this texture and flavor that comes out? I've had medium-rare (which was on the rare-r side) and it was...chewy. I don't know, I felt it wasn't easy to eat. But I am genuinely curious to hear what exactly it is that comes out in less "done" steaks?

[Anonymous]

Anonymous wrote:For those who like their steak rare and medium rare, can you describe exactly what it is about this texture and flavor that comes out? I've had medium-rare (which was on the rare-r side) and it was...chewy. I don't know, I felt it wasn't easy to eat. But I am genuinely curious to hear what exactly it is that comes out in less "done" steaks?

A good cut of meat properly seared and medium rare shouldn't be chewy, it should be tender, juicy, and flavorful. Searing the meat produces the http://en.wikipedia.org/wiki/Maillard_reaction which gives the meat a flavorful brown crust, without causing the interior of the proteins to denature causing them to dry out and become tough.

[Anonymous]

Anonymous wrote:For those who like their steak rare and medium rare, can you describe exactly what it is about this texture and flavor that comes out? I've had medium-rare (which was on the rare-r side) and it was...chewy. I don't know, I felt it wasn't easy to eat. But I am genuinely curious to hear what exactly it is that comes out in less "done" steaks?

It depends on the cut. Sometimes it is a texture thing, but it is always a taste thing.

[Anonymous]

Can you get worms or e-coli from undercooked steak?

[Anonymous]

Anonymous wrote:Can you get worms or e-coli from undercooked steak?

You're a lot more likely to get e. coli from unwashed vegetables or undercooked ground beef than from a good cut of steak at a reputable establishment.

[Anonymous]

Anonymous wrote:Can you get worms or e-coli from undercooked steak?

E. coli isn't IN the steak, it is potentially ON the steak. Cooking kills it. With ground meat the e coli can get mixed in with the meat, which is why it's more important to cook ground meat thoroughly. No danger of worms.

[Anonymous]

Rare and raw beef is an acquired taste. I put peoplewho want their steaks well done inthe same category as people who can't stomach sushi or caviar, or shellfish, because they they think it is gross.

People of limited palates and consistent food, and don't give a shit either.