View Poll Results: How do you like your steak?
Rare
13
13.68%
Medium rare
61
64.21%
Medium
14
14.74%
Medium well
5
5.26%
Well done
1
1.05%
I don't eat steak
1
1.05%
Voters: 95. You may not vote on this poll
How do you like your steak?
Sep 2, 04, 4:42 pm
#1
Original Poster
Join Date: Feb 2003
Location: YYZ/YKZ
Posts: 3,668
How do you like your steak?
How do you like your steak cooked?
Watching people feasting on a piece of raw cold meat they call "rare" is not appealing. Neither is watching someone eat a grey piece of leather they call "Well-Done". Medum to Medium-Well for me. Cooked on the outside, and pinkish on the inside. Yumm.
Have you ever sent back a steak because it was rare enough to your liking? Meaning a wasted steak.
Watching people feasting on a piece of raw cold meat they call "rare" is not appealing. Neither is watching someone eat a grey piece of leather they call "Well-Done". Medum to Medium-Well for me. Cooked on the outside, and pinkish on the inside. Yumm.
Have you ever sent back a steak because it was rare enough to your liking? Meaning a wasted steak.
Last edited by fromYYZ_flyer; Sep 4, 04 at 9:09 am
Sep 2, 04, 4:56 pm
#2
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 6,804
I prefer my steaks somewhat charred on the outside with a cool dark red to purple center.
I'll give the restaurant a little leeway in cooking my steak. If I order it as above, I'll take it rare or medium rare. Anything more than that and it's going back to the kitchen.
I'll give the restaurant a little leeway in cooking my steak. If I order it as above, I'll take it rare or medium rare. Anything more than that and it's going back to the kitchen.
Last edited by work2fly; Sep 2, 04 at 5:03 pm
Sep 2, 04, 5:26 pm
#4
A FlyerTalk Posting Legend
Join Date: Jul 2003
Location: NYC (formerly BOS/DCA)
Programs: UA 1K, IC RA
Posts: 60,745
Medium-rare. Not the medium-rare that's pink in the middle, which is what you get in the US a lot. I'm talking France medium-rare, Paris cafe steak au maison medium rare, where there's some red in that thing. Yummm.
Sep 2, 04, 6:49 pm
#6
Join Date: Mar 2004
Location: SEA (previous locations: DTW, TLV, EWR, BOS)
Programs: AS: 75K; DL/NW: Plat; DL SC: Lifetime; Hyatt: Diamond; HH: Gold; SPG: Plat;
Posts: 3,372
Medium Rare, leaning towards the rare side. It has the most taste, yet still charred on the outside. Makes me salivate just thinking about it!
Sep 2, 04, 7:02 pm
#7
Join Date: Aug 2004
Location: BOS, HKG
Programs: AMEX Plat, UA Premier Exec, CX Gold, Diamond GP, Hilton Gold, RC Gold
Posts: 212
Raw
I prefer to eat my food as close to nature intended as possible. Raw veggies, raw meat, raw food. Big fan of sushi, Steak Tartare and also when I do order a steak, I prefer it to be "rare" or "bleu."
cheers,
cheers,
Sep 2, 04, 8:04 pm
#8
In Memoriam
Join Date: Feb 2000
Location: Easton, CT, USA
Programs: ua prem exec, Former hilton diamond
Posts: 31,801
If I'm in a place like Georgia (I know generalizing here) and they consider rare just greyed on the outside and not even warm throughout then I'll order it medium rare.
Everywhere else I'll order it rare.
I don't mind it bleeding a bit when it's cooked as long as it's not still ice cold in the center.
Everywhere else I'll order it rare.
I don't mind it bleeding a bit when it's cooked as long as it's not still ice cold in the center.
Sep 2, 04, 8:21 pm
#9
FlyerTalk Evangelist
Join Date: Oct 1999
Location: So Fla & NYC
Programs: DL DM/2MM, UA MM, BV LT Titanium, HH Diamond
Posts: 23,748
Originally Posted by ScottC
100% totally and uttterly well done. Not a spot of red inside. Amazing that some of the high-class steak joints don't seem to be able to perfom that simple task.
As may be guessed by the above, I like my steak with the center still cool and the quality of what they start with is crucial.
Sep 2, 04, 8:56 pm
#10
FlyerTalk Evangelist
Join Date: May 2000
Location: RDU
Programs: DL Plat, AA LT Gold, UA E+ sub, HY Glob, IHG Plat, Marriott LT Gold
Posts: 12,396
- For a strip steak or filet - charred on the outside and pink but very warm in the center, with the filet being butterflied if it's more than 10 oz. At the recent FT IND St. Elmo's Dinner, they did the filet perfectly.
- For a rib-eye, pan fried on a lower heat setting and cooked more evenly throughout, a little more well done than the strip steak because of the extra fat.
- For a top sirloin, a butt, or a flank steak, please give it to somebody else and find me a rib-eye or some nice lamb chops.
- For a rib-eye, pan fried on a lower heat setting and cooked more evenly throughout, a little more well done than the strip steak because of the extra fat.
- For a top sirloin, a butt, or a flank steak, please give it to somebody else and find me a rib-eye or some nice lamb chops.
Sep 2, 04, 10:45 pm
#12
Join Date: May 2003
Location: Brisbane, Australia
Programs: QC, QF, Avis Preferred, BW Crown Club, Priority Club
Posts: 1,451
Originally Posted by ktp28
when I do order a steak, I prefer it to be "rare" or "bleu."
Although my local steak restaurant, Lone Star Steakhouse and Saloon now refuse to cook it that way as they feel it's a health and safety issue.
Sep 3, 04, 4:42 am
#14
Join Date: Aug 2004
Location: Yardley, PA
Programs: Centurion & Included
Posts: 80
Medium Rare for me. I will occasionally order it rare, depending on my mood. I'm also amazed at the number of restaurants that are now refusing to serve anything less than an almost overdone medium-rare.
