Anonymous wrote:I'm the op. This has been a very interesting read. I have always preferred my steaks medium because I think it's useless to undercook a fatty cut, because the fat needs to melt into the steak. Also I don't like chewy rare meat or blood on my plate lol.

I definitely feel judged for ordering this way though, especially at work.

THe fat doesn't melt into it regardless of how you cook it. Something to consider.

I think Medium is fine.

What is not "classy" is going to a plated dinner and sending back the standard dinner because its too rare for you.

Anonymous wrote:

Anonymous wrote:ifyou realyl want to make it look like you know what you are saying, tell the waiter you want it at 128 degrees and close the menu and take a sip of wine.

the chef will knwo what you want.

What will you want?

it is the proper tempature to cook a steak

I'm the op. This has been a very interesting read. I have always preferred my steaks medium because I think it's useless to undercook a fatty cut, because the fat needs to melt into the steak. Also I don't like chewy rare meat or blood on my plate lol.

I definitely feel judged for ordering this way though, especially at work.

Anonymous wrote:ifyou realyl want to make it look like you know what you are saying, tell the waiter you want it at 128 degrees and close the menu and take a sip of wine.

the chef will knwo what you want.

What will you want?

Wondering whether something is "classy" or not is a sure sign that you aren't classy.

Just order it the way you like it.

Anonymous wrote:

Anonymous wrote:Is it unsophisticated to order steak any way other than medium-rare or rare? I definitely get that vibe.

Who cares!?

Eat the steak the way you want to eat it. The poseurs are the ones who'll be up all night with diarrhea because they ate raw meat. Real classy!

Get a clue

I think that people who order their steak based on what others think is classy have undeveloped taste buds. Follow what tastes good. Most people who are open to eating meat that is medium rare (and therefore very pink inside) find that it tastes better. Some people are squeamish about eating meat that looks even remotely bloody, so they prefer well done even if the meat doesn't taste as good.

Anonymous wrote:

Anonymous wrote:Is it unsophisticated to order steak any way other than medium-rare or rare? I definitely get that vibe.

Who cares!?

Eat the steak the way you want to eat it. The poseurs are the ones who'll be up all night with diarrhea because they ate raw meat. Real classy!

Whut?

ifyou realyl want to make it look like you know what you are saying, tell the waiter you want it at 128 degrees and close the menu and take a sip of wine.

the chef will knwo what you want.

this whole thread is fascinating. Like a previous poster said, I can't stomach "red" meat and it sort of grosses me out. I also don't like steak. Or so I thought. I never made the distinction that I probably never had a "good piece of steak'thats MR or R and therefore always hated the taste of steak. Food for thought for me. Still can't imagine putting a MR or R piece of meat in my mouth, but at least now I know why I don't like steak.

If you don't like raw fish, don't eat sashimi. Order a fillet of something lovely that's cooked as per usual.

If you don't like MR or rare steak, don't eat steak. Order a roast or something braised that's tender and well-cooked and lovely.

Steak well done is sort of a waste. Steaks are cut from parts of the beef that benefit from quick, hot cooking so that only the outside is done. If you like your meat cooked through, you don't want steak (which gets tough cooked that way), you want a different dish.

If you really like dry, tough meat, though -- by all means go for it! Confidence and knowing what you want are the classiest things on earth!

Anonymous wrote:Is it unsophisticated to order steak any way other than medium-rare or rare? I definitely get that vibe.

Who cares!?

Eat the steak the way you want to eat it. The poseurs are the ones who'll be up all night with diarrhea because they ate raw meat. Real classy!

The steak houses put aside the worst pieces for the people who order med well to well done steaks. So there's that.

High quality steak simply tastes better and has a better texture when it's not overcooked. Chefs know this and prefer to not cook a steak well done. But if a customer requests well-done, they'll do it. The meat might come from the "save for well-done" bin though. See "Kitchen Confidential" by Anthony Bourdain. Some people are grossed out by meat that is juicy and still has some red or pink to it. Whether this preference is low-class or unsophisticated is up for debate. Put a juicy medium rare steak from Ruth's Chris next to a dry hockey puck-like well-done steak and the difference is amazing - just no comparison, IMHO.