What's Normal? - How do you prefer your steak to be cooked? (3 Viewers)

[Keerock]

How do you prefer your steak to be cooked?

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What's Normal? on TikTok

How do you prefer your steak to be cooked? #WhatsNormal #Normal #Steak #Rare

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[gianmarco]

Really wish this was public to update my ignore list even better.

 

[Keerock]

Medium Rare (on the Rare side). <- that's exactly how I'll order it in a restaurant.

Oh, and in before the "I'm a vegan/vegetarian" and "Eating beef is cruel/bad for the environment" crowd.

 

[The General]

Pink all the way through with a nice sear.

 

[Softballguy]

Medium Rare (on the Rare side). <- that's exactly how I'll order it in a restaurant.

Oh, and in before the "I'm a vegan/vegetarian" and "Eating beef is cruel/bad for the environment" crowd.

I do that too. I've tried to say '130 degrees' but that usually doesn't go over well.

 

[General Malaise]

Medium rare plus.

 

[tuffnutt]

Medium

 

[Sullie]

Medium rare plus - somewhere between medium rare and medium.

 

[Da Guru]

If possible, between medium rare and medium. Tough to balance that though. Goes one way or the other when I am grilling.

 

[wlwiles]

Medium Rare (on the Rare side). <- that's exactly how I'll order it in a restaurant.

Oh, and in before the "I'm a vegan/vegetarian" and "Eating beef is cruel/bad for the environment" crowd.

I do that too. I've tried to say '130 degrees' but that usually doesn't go over well.

I'm in the 130 degree club as well, but I've found ordering a steak MR in most restaurants results in something a little closer to medium, because most kitchens/cooks are afraid of a customer sending one back for being "too red".

 

[Poke_4_Life]

Medium rare. I am fine with medium for the most part, but if I'm grilling it will be medium rare.

I consider one of the biggest accomplishments of my life the fact that my wife and adult daughter now also prefer their steaks medium rare. It took years of grilling their steaks to medium (and beyond) and then letting them sample my medium rare steak for this change to occur.

 

[Drunken knight]

Steak: MR
Burgers: medium

 

[Zow]

Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.

When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.

 

[Beef Ravioli Part 2]

If anyone votes for well done, they must identify themselves!

 

[coopersdad]

As I tell my kids when I grill, our steaks will be medium rare unless I "eff up", then they'll be medium.

 

[Zegras11]

Medium rare plus - somewhere between medium rare and medium.

this

 

[Sand]

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

 

[Scoresman]

Good job so far people. I'm ready to pounce as soon as someone hits that well done vote.

 

[Scoresman]

Also I voted medium rare because of societal/marital pressure to not be eating a steak with red liquid dripping off my chin. But my vote would really be rare.

 

[DA RAIDERS]

There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.

 

[Beef Ravioli Part 2]

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

I have some fiends from the generation before me (they are 62 and up) who eat steak well done, but they eat it everything well done. I think it was the way they were raised.

 

[Scoresman]

There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.

I've never even heard of this. What does it mean when you say plus? Like in between two levels of doneness? I would agree that would be terrible for line cooks. I grill a lot of meat and it would be tough hitting that sweet spot consistently. Just make a decision from the options provided.

 

[dino259]

Voted Medium Rare but anywhere between Medium and Medium Rare is good.

 

[HellToupee]

Voted medium but if I’m at a place like the Capital Grille I’ll order MR+

 

[AAABatteries]

I consider one of the biggest accomplishments of my life the fact that my wife and adult daughter now also prefer their steaks medium rare. It took years of grilling their steaks to medium (and beyond) and then letting them sample my medium rare steak for this change to occur.

Yep - managed to do the same with my wife and it was shocking as she's notoriously stubborn.

 

[Andy Dufresne]

Medium rare

Burgers however are well done. I don't like the squishiness of a juicy burger.

 

[gianmarco]

Medium rare

Burgers however are well done. I don't like the squishiness of a juicy burger.

Thank you and noted.

 

[Andy Dufresne]

Medium rare

Burgers however are well done. I don't like the squishiness of a juicy burger.

Thank you and noted.

@gianmarco wait!

 

[Dr. Octopus]

Medium Rare. Pretty easy poll.

 

[Drunken knight]

There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.

There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.

I've never even heard of this. What does it mean when you say plus? Like in between two levels of doneness? I would agree that would be terrible for line cooks. I grill a lot of meat and it would be tough hitting that sweet spot consistently. Just make a decision from the options provided.

additionally, the time between window to table varies which will increase carry-over.

 

[Keerock]

Medium Rare. Pretty easy poll.

Actually, they're all easy. Unless you're not normal, in which case it might be embarrassing. But not difficult.

 

[Drunken knight]

If anyone votes for well done, they must identify themselves!

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

my father thinks he likes it MR-medium. he really likes it mid-well. This is really fun every time he orders steak when we go out.

I believe for birthday or father's day several years back I gave him a temp chart

 

[-OZ-]

When grilling, medium rare. Heating in the oven first makes sense imo.

I honestly haven’t ordered a steak in a restaurant in years. Ever since we started ordering 1/4 or 1/2 cow for the house I haven’t felt need and prefer other dinners out. (Cheaper too)

 

[Sand]

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

I have some fiends from the generation before me (they are 62 and up) who eat steak well done, but they eat it everything well done. I think it was the way they were raised.

No accounting for taste. She loved it that way. My dad liked it mooing. Like purple and cool in the middle.

 

[FatMax]

135 degrees. I think that puts me in club medium. I'm not really sure.

 

[Beef Ravioli Part 2]

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

I have some fiends from the generation before me (they are 62 and up) who eat steak well done, but they eat it everything well done. I think it was the way they were raised.

No accounting for taste. She loved it that way. My dad liked it mooing. Like purple and cool in the middle.

I like mine medium and maybe even favoring a little more red than pink but if I had to choose between purple/cool middle or well done, I have to go well done.

Buddy of mine while we were in college tried to order his steak “black and blue”. He got sick when he felt the cool middle of the steak.

 

[DA RAIDERS]

There is no ”plus” in the restaurant world. Chefs HATE this. While it makes sense intellectually, the guy on the grill ain’t got time for that nonsense. Just order your steak on the low end of your plus designation. You’ll more than likely get it the way you want because most places over cook them anyway.

I've never even heard of this. What does it mean when you say plus? Like in between two levels of doneness? I would agree that would be terrible for line cooks. I grill a lot of meat and it would be tough hitting that sweet spot consistently. Just make a decision from the options provided.

That’s exactly what it is

 

[jamny]

I used to order rare at good steakhouses but now go with medium rare in all situations. No problem if it comes out medium.

 

[Drunken knight]

If anyone votes for well done, they must identify themselves!

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

my father thinks he likes it MR-medium. he really likes it mid-well. This is really fun every time he orders steak when we go out.

I believe for birthday or father's day several years back I gave him a temp chart

my brother is in town... looks like we are going to Left Bank tonight, so high probability that he'll order a steak frites- which brings a high probability that it will be sent back .

no one knows how to cook

 

[massraider]

Ever wanted to know how white these boards are, here's your answer.

 

[urbanhack]

Medium. If it's one way or the other...then a touch rare.

 

[The Commish]

This thread brings me back to the good ol' days of the FFA. Thread was amazing....where are the ketchup/steaksauce peeps at?

 

[Bogart]

If anyone votes for well done, they must identify themselves!

My mother did. Her one big personality flaw.

This was my mom as well. My stepdad almost didn't call her back after their second date to a steak house. He ordered his medium rare, and she ordered well done, with a side of ketchup, heinz 57 and A1 sauce which she mixed up into her own steak sauce.

Thankfully he looked past this to stick around and teach me the proper temp to eat a steak.

 

[Manster]

Med rare fo sho

 

[Hastur]

Reverse sear is a game changer. Best way to cook a steak.

 

[Ben & Jerry's]

The "reverse sear" method that @Zow referred to is my preferred method as well, particularly for Steaks 1.5" or thicker.

Anything thinner, a quick sear in the cast iron pan followed by a 10-15 minute "rest" under a foil tent is good enough for me.

130°-135° is the target internal temp for medium rare. Your steak will continue to cook after you pull it and rise another 5° or so. I haven't used a meat thermometer in the past but it's probably a good investment if you are grilling a lot of meat.

I like to dry brine my steak in the fridge overnight to remove excess moisture. It really helps get a good sear. Mmmm steak

 

[Da Guru]

Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.

When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.

If I go to a higher end steak place like Texas Roadhouse, I go medium rare.

At home I let steaks sit at room temp for an hour before grilling. In fact I let all chicken sit for at least 30 minutes at room temp.

I will try the low heat oven method though.

 

[mr. furley]

Medium. If it's one way or the other...then a touch rare.

correct, as always

 

[gianmarco]

Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.

When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.

If I go to a higher end steak place like Texas Roadhouse, I go medium rare.

At home I let steaks sit at room temp for an hour before grilling. In fact I let all chicken sit for at least 30 minutes at room temp.

I will try the low heat oven method though.

And we're off....

 

[Da Guru]

Somewhere between rare and medium rare. Unless I'm at a very high quality steakhouse or restaurant, I'll usually go with the latter.

When I cook my steaks though I start off with a low oven temp to warm the steak throughout and increasing the internal temperature so I can just sear each side thereafter at the highest heat I can get my grill. This allows for a more healthy rare cook and is ultimately how I prefer my steak but, in the spirit of the poll, more often than not my order will be medium rare so I went with that.

If I go to a higher end steak place like Texas Roadhouse, I go medium rare.

At home I let steaks sit at room temp for an hour before grilling. In fact I let all chicken sit for at least 30 minutes at room temp.

I will try the low heat oven method though.

And we're off....

LOL..