Taking another look at the picture in the OP, I would actually consider what is shown as "medium" to be what I consider medium well. I consider medium to have quite a bit more pink than that.
Blue Rare
Rare
Medium Rare
Medium
Medium Well
Well Done
Unsure
Taking another look at the picture in the OP, I would actually consider what is shown as "medium" to be what I consider medium well. I consider medium to have quite a bit more pink than that.
cooked properly with fresh meat - medium rare in general no matter the cut of beef steak
I used to be a well done person, simply because as a child I was taught that meat needed to be always cooked blah blah blah from school or whatever. As you get older you gain more knowledge (sashimi, cured etc...) and now medium rare is the way I roll.
Medium rare-to slightly medium.
Blue, but it's very hard to get it done correctly.
Favourite cut is hanger/skirt, then rump.
Ah, our first "blue" man! I must say the description of blue steak in the pic I posted doesn't sound very appetising.Originally Posted by Quantumdefect
Still moving if possible.
'Difficult to chew' isn't how I'd describe it, but it's definitely different. Fillet can be a bit uninteresting when blue even if it's well marbled, hence my lean towards the 'rough' cuts and french restaurants, though it makes the best tartare. I still eat fillet blue if it's the only cooked steak option though.
Somewhere between medium and medium well. I don't like rare, and I'm horribly sorry to disappoint you all with finer taste.
I said medium, but it is always cooked slightly under for me I've noticed which is what I like. B
Though it depends on what I'm eating. Thinner meats I like more cooked, fatter meats less cooked.
But then again, I eat to live so really don't care what I eat so long as it doesn't taste horrible.
Medium Rare is what I always order.
Posting Permissions
Reply With Quote
