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View Poll Results: How do you order your steak?
VERY RARE (a good veterinarian could save it) 4 2.94%
RARE 12 8.82%
MEDIUM RARE 57 41.91%
MEDIUM 31 22.79%
MEDIUM WELL 17 12.50%
WELL 7 5.15%
VERY WELL (possibly still on fire) 3 2.21%
DON'T EAT STEAK/DON'T EAT OUT/DON'T KNOW 5 3.68%
OTHER (for those who need this choice) 0 0%
Voters: 136. You may not vote on this poll

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Old 08-03-2009, 07:15 PM   #21
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Of course it is not just how well it is cooked but also the grade of beef. The lower grades at cheaper restaurants I don't think it matter how you cook it. The higher grades at higher restaurants are going to whack you at least $20-$25+ for a new york strip or whatever. Then I think one becomes more particular.

How USDA Beef is Graded | Why Prime Steaks Are So Tender and Flavorful

Personnally, I think the chopped sirloin (shaped like a little football) with a little au jus gravy is a wonderful choice. Those went out of style in the 1970's I think. All the good hotels had it on the menu at one time.
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Old 08-03-2009, 07:16 PM   #22
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Medium-rare to medium is fine by me, but I don't eat much steak. Most of the places that fit my cheap-assed frugal nature serve steak that's mostly fat and gristle... Usually I just order a tenderloin.

Costco has good ribeyes, though.
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Old 08-03-2009, 07:18 PM   #23
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Medium rare is my normal request but according to the "favorite steakouse" of Leonidas I actually like it medium. I want it all hot and pink!

My dad would have liked to skip all the cooking stuff and just bite the cow in the barn!
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Old 08-03-2009, 07:20 PM   #24
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Well done.... no pink, but still juicy.

I figured out how to use the searing function on my BBQ and I achieve the perfect results every time.
all those who eat steak are waiting for details......
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Old 08-03-2009, 07:20 PM   #25
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I like some pink, so I order medium. I don't want my steak quivering on the plate or dressed for a funeral.
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Old 08-03-2009, 07:21 PM   #26
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Warmed to body temperature so I can pretend it's fresh kill.
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Old 08-03-2009, 07:28 PM   #27
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I guess they also called it a Salisbury steak and it was usually at the bottom of the menu, but always delicious if you weren't too much of a high brow to order it.

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Old 08-03-2009, 07:38 PM   #28
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How do you order your steak?

With my voice. Pantomime does not work well in this situation.
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Old 08-03-2009, 07:44 PM   #29
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How do you order your steak?

With my voice. Pantomime does not work well in this situation.
That depends I guess...
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Old 08-03-2009, 07:48 PM   #30
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For safety's sake, I order it well-done. Otherwise, I'd order it moo-rare. Am I overly concerned?
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Old 08-03-2009, 07:50 PM   #31
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For safety's sake, I order it well-done. Otherwise, I'd order it moo-rare. Am I overly concerned?
Yes..if you are ordering a full cut of beef.

If it's ground, I'd want it cooked at least medium well.
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Old 08-03-2009, 07:53 PM   #32
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...The higher grades at higher restaurants are going to whack you at least $20-$25+ for a new york strip or whatever. Then I think one becomes more particular.
This is going to sound strange coming from a NYer, but the NY strip is the least favorite cut of mine. I find it to be too dense with little marbling and sometimes a little tough compared to a nice ribeye or T-bone or sirloin...now we're talking about tender cuts!
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Old 08-03-2009, 07:58 PM   #33
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I can't remember the last steak I ordered in a restaurant. The last time I ate a steak...as in slab of meat on a plate...was at a friend's barbecue last month. I crave red meat every once in awhile and will pick up a small steak and broil it in my stove grill pan with a meat press on top. I eat it in a sandwich with lettuce, tomato and onion. Or, I might slice it thin and stir fry it with lots of vegetables and a side of steamed brown and wild rice. I get several servings with this method.
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Old 08-03-2009, 08:00 PM   #34
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That depends I guess...
Hmmm......wait a minute. Uh oh....that really would be show n tell!
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Old 08-03-2009, 08:33 PM   #35
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For safety's sake, I order it well-done. Otherwise, I'd order it moo-rare. Am I overly concerned?
I am not sure I understand the issue. Safe from the problem of what to do if the steak is not cooked right, i.e., one can duck these issues with well done steak orders? Or safety issues? I don't think I am aware of any safety issues with steak except mad cow disease.
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Old 08-03-2009, 09:11 PM   #36
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Originally Posted by cashflo2u2 View Post
Of course it is not just how well it is cooked but also the grade of beef. The lower grades at cheaper restaurants I don't think it matter how you cook it. The higher grades at higher restaurants are going to whack you at least $20-$25+ for a new york strip or whatever. Then I think one becomes more particular.
USDA Prime in the quality steaks-strip, porterhouse, rib costs $24/# and up in a supermarket or butcher shop which sells it. I don't think you can touch this kind of steak in a restaurant unless you pay twice what you suggest.

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Old 08-03-2009, 09:16 PM   #37
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I rarely order steak in a restaurant. It's soooooo easy to grill steaks, so I do my own. I only order steak in a restaurant if the restaurant is known to do steaks right - really right. I absolutely loath a charred/black-marked outside of the steak no matter what color the meat is inside - horrible bitter taste. Too many restaurants do just that!

At home I probably eat closer to rare than medium rare - take off grill at 135 degrees internal temp.

Favorite cut - probably rib-eye. I'll buy "natural beef" or grass-fed when I find it, otherwise buy rarely. Occasionally I find a bison rib-eye, those are pretty awesome.

Audrey

P.S. It's ground beef you have to sorry about - medium on a burger is (I think) good enough to kill e-coli. (OK someone above suggested medium-well) For steaks, the outside of the meat is exposed to enough heat that external bacteria are killed, so the internal temperature can be much lower and still be safe.

No heat is high enough to kill mad cow disease thingies (prions?). Cows in the US are now slaughtered at 2 years max age which appears to protect our meat supply. That's the best I know at present.
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Old 08-03-2009, 09:18 PM   #38
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I guess they also called it a Salisbury steak and it was usually at the bottom of the menu, but always delicious if you weren't too much of a high brow to order it.

Google Image Result for http://1.bp.blogspot.com/_UMasXZAkbgg/SdWHP6NibvI/AAAAAAAABYw/WcPYf1n6ayk/s400/Salisbury+Steak+April+2nd,,+2009+4.jpg
I used to love these kinds of good, filling food back in the day. Liver and onions, fried chicken livers, chicken fried steak, baked chiclen with white gravy, Salisbury steak. Here's one from the history books, and also a regional specialty-"city chicken". Anyone recall that one? It was my favotite lunch in high school.

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Old 08-03-2009, 09:33 PM   #39
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I chose medium rare on the poll, but in a quality steakhouse I choose rare. Just like I do with tuna in a decent seafood restaurant.

Leonidas list appears to be pretty accurate. However, when I was in Cattlemen's in Ft Worth (7-8 years ago), they had a sign with the same list, except under Well Done it said Burnt, Dry, and Tasteless.
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Old 08-03-2009, 09:39 PM   #40
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I like some pink...
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