Medium rare, cooked at home (on the Weber grill) for steak and burgers.
Sautéed Mushrooms and onions on the side please.
When we go out we don’t usually order beef, but on the occasion we do, it’s medium rare for steak, medium for burgers.
Same.
medium rare for ribeye and other steaks. Medium for a hamburger.
But I really love a good T-bone!!!
If I’m at a restaurant and they have lamb on the menu, I’m ordering that every time before beef. Medium rare for that as well, please.
MR most beef cuts intended for grilling. Pork like tenderloin about medium, duck rare to mr, tuna rare, lamb mr. Goat I usually braise, oysters raw, beef heart raw in tartare w/ lightly cooked quail egg where yolk is not cooked but white is just setting up
@FinalFor - then you would cringe at this one… A common Sunday night meal when I was growing up was heavily buttered fresh made bread and thinly sliced boiled beef heart (gonna guess that equals well done) which we would then load up with ketchup.
I have since advanced to tenderloin and filet mignon with a horseradish or bernaise sauce.
Lamb, not beef for infrequent steaks these days- medium rare although mine usually become medium (toaster oven for one). H isn’t into red meats.
Medium for that great burger place nearby because medium rare may be a bit red in the middle. Friends go medium or medium rare (we ladies lunch there on cheeseburger plus fries is the special days- I substitute coleslaw for the calories even though those fries are fantastic- I steal one…). And we all get the onions grilled.
Fresh, raw, very lean ground beef (with raw onion) open faced sandwich- learned it was steak tartare as an adult- on New Years was a family tradition growing up. The budget was tight so our steak was chuck and we ate the fat and bone marrow. Also put margarine (butter too expensive) on home made fries. Have learned a lot about healthy diets since childhood!
My husband is a man after JHS’s heart. I’m not far behind, but I like it to be warm in the middle. Usually. He’s a big fan of steak tartar too.
I discovered how good swordfish can be when I learned to cook it for a lot less time.
MR for me, too. H grew up with WD and slowly made the change to MR over the years. No ketchup! I do like horseradish with prime rib.
@Kajon That would be well done for sure. That doesn’t sound too bad actually. Nothing like fresh baked bread with butter and some thin meat. Not sure about the ketchup though. Do you ever crave that dish as an adult?
It took me a long time to eat burgers that hubby would make. I grew up with a mom who hated to touch meat so she would kind of just pinch together the burger meat into a ball and grill it. It would be charcoal black and burned on the outside and rare in the middle. I literally didn’t know until I was in my early 20’s that hamburgers could taste good.
I’m a medium person. My fave is NY Strip. In a restaurant, you just don’t know what you’re going to get unless you go to a steakhouse. At a place that can cook them I will go to MR.
I am eating more flank steak and london broil and eat the very medium rare.
MR NY Strip. Porterhouse second. Better to err on side of rare than on side of medium
Just smack mine to keep it from climbing off the plate… :))
Well done, with ketchup, and call me Mr. President.
Burnt. No ketchup, though.
I once ordered well done hash browns with my eggs. The waitress said they burned them and were going to redo them. I said, “Bring the burnt ones.” The manager brought out my plate to see if I really wanted them THAT burnt.
They were a little underdone for my tastes, but pretty good. :))
When I ate meat, medium rare but preferred the chef err on the side of rare than medium.
In higher end steakhouses, the waiter will ask you to cut into the center of your steak to make sure it was done to your exact spec. Undercooked can be cooked a bit longer… So usually they err on the rare side.
Never thought of ketchup with steak but I guess Trump thinks that it’s great. I do sometimes use A1, or Worcestershire sauce. Love blue cheese or bernaise on steak, horseradish cream on a filet roast. Medium rare to medium.
Started out preferring WD as that’s what older relatives did out of habit. Moved into MR not too long afterwards after finding too many restaurants tend to interpret WD or sometimes even medium well as charring it mostly/thoroughly.
Never had steak with ketchup and only had it with A1 once…no thanks.
Preferred sides depending on mood can include fries, mashed/baked potato, baked beans, cole slaw, corn on the cob, etc etc etc.
Did enjoy those 3 servings of filet mignon while crashing a wedding reception at the Boston Ritz Carleton back when I was 18 with two older friends. Medium rare accompanied by baked potato and other wonderful fixin’s.
I was medium well until recently. Restaurants must have changed medium well to well. Now I don’t know what to order.