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Raw? Rare? Medium Rare? Well Done?

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posted on Jun, 11 2008 @ 08:56 AM
How do you like your beef?

I like raw beef and when it has to be cooked, super rare on the inside. I can only eat really thick steaks because it's very difficult to cook a black & blue steak with a thin steak. Gotta be 2" thick minimum. Turn up the fire to high and incinerate that sucka, turning it black on the outside yet keeping it raw on the inside. Also, the best black & blue steaks are cooked over charcoal. It's very hard to cook black & blue on a gas grill.

All "well dones" will be banned henceforth.


posted on Jun, 11 2008 @ 09:01 AM
reply to post by Dr Love

I'll let you in on a little secret. There is no conspiracy regarding cattle mutilations. It's me when I'm hungry. Why take the time to cook a perfectly good steak? Mmmmmmmmm... extremely rare steak....

posted on Jun, 11 2008 @ 10:20 AM
you cook your steak?

how refined.

still mooing is how it should be eaten

posted on Jun, 11 2008 @ 10:52 AM
You are all wrong. The only proper way to eat a steak is with a knife and a fork.

That or Medium well.

posted on Jun, 11 2008 @ 11:02 AM
Good old Alberta beef......
Rare is the only way to get the true taste of perfection.

Well done steak tastes like liver.

posted on Jun, 11 2008 @ 11:43 AM
Yes Ill admit it, I stalk cows and salivate. Warm bloody and raw. Them cows look at me funny then im near the field.

If ya have to cook a steak I suggest go to the hottest point on the grill and sear the meat on both sides then serve it. keep that juce in and make sure it's still movin.

posted on Jun, 11 2008 @ 12:02 PM
But here's the big question...... marinate or not to marinate for the best steak.

If it's a nice cut of meat I prefer just some oil and seasoning as to get that perfect outer coating.

Anyone have a secret for cooking the perfect rare steak?(seasoning, marinating, cooking methods, type of steak)

Note: This is just for an excuse to have a few more steaks

posted on Jun, 11 2008 @ 12:03 PM
reply to post by airteck

rub the steak with some sea salt and sear it.

unless it's a lesser cut, then you might need some seasoning or a nice marinade

posted on Jun, 11 2008 @ 12:08 PM
I like a really good char so I just go with extra virgin olive oil ,salt and pepper. I also like to wrap bacon around my steak.


posted on Jun, 11 2008 @ 12:38 PM
Best steak ever is cooked by my son at the restaurant we both work at.
Medium well is how I like mine..( I fear e coli with a passion).
It is cooked over a flaming grill and topped with Jack Daniel's sauce.
Served with garlic mashed potatoes and a caesar salad..
yeah, yeah, shameless plug..but it really is the best I've ever had.

CRAKEUR- here ya go..

posted on Jun, 11 2008 @ 12:46 PM
oh how I hate that song.

best steak ever? up by you? um, in a word, no.

if not Peter Luger's, Wolfgang's.

posted on Jun, 11 2008 @ 12:53 PM
reply to post by Crakeur

Well you said you liked your steak still mooing...

Wolfgang's huh?
What is the charge for a steak there? $50 bucks?
Not in my reality.
I'll pay for mine with my 50% off discount.

posted on Jun, 11 2008 @ 01:04 PM
steak for two (porterhouse) $75. It's big but I've found that a steak for 3 works better for two people.

posted on Jun, 11 2008 @ 01:05 PM
I'm a white meat kinda guy myself, it's just more healthy. I'm talking about fish and chicken, not my women! All women are healthy... Well almost all women.

For my beef lets say it depends on my mood. Sometimes I like it wet and juicy and other times I like it kinda crunchy on the edges, and I'm still not talking about my women!

posted on Jun, 11 2008 @ 01:14 PM

Originally posted by MrMysticism
I'm a white meat kinda guy myself, it's just more healthy.

I'd rather die a few years earlier than give up red meat..... but that's just me.

I'd have to argue though, rare meats still have enzymes that haven't been killed off by the cooking process. I don't feel like a rare chicken breast would cut it for me.

posted on Jun, 11 2008 @ 01:16 PM
Rare but not cold for steak. About the same for fish but, it has to pretty much be right off the hook.

Roast beef almost falling apart with onions,carrots and, spuds.

Man, I'm hungry all the sudden, bacon sandwich time. Tomato,lettuce & swiss.

posted on Jun, 11 2008 @ 01:46 PM
I have a question for anybody who's ever tried organic beef. They have it at my store but it costs through the roof!!!

Are there any differences other than the obvious?

BTW, this is my favorite restaurant for steak. They cut it the size you want and they know what black & blue means.


[edit on 11-6-2008 by Dr Love]

posted on Jun, 11 2008 @ 01:51 PM
Organic beef is usually ranged cattle that are grain fed. They don't sit at the feedlots eating any random mix of slop including other animal parts to fatten them up. A healthier choice if they are actually raised this way.

posted on Jun, 11 2008 @ 01:55 PM
reply to post by Crakeur

5 years ago I bought a half a cow to fill my freezer with for $100.
Of course, I knew the farmer I was buying it from, but holy COW!!!
The meal I described..11 oz steak..
$ 18.99, minus my 50% discount.
I'm a cheapskate.

posted on Jun, 11 2008 @ 01:56 PM

off-topic post removed to prevent thread-drift


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