a poll, how rare do you like steak?

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Smoking Fanatic
Original poster
May 2, 2007
a question came to mind, i like my steaks med-medrare, just pink not red but I'm getting to the point i like a thin band or red in the middle, i guess I'm getting a taste for it

i know some people that want a burnt and dried out steak and i could hand them a piece of jerky and they wouldn't know the difference.

whats your views and thoughts?
Knock the horns off - I do like NY Strips, T-Bones, Porterhouses very pink on the inside, if not red.

Personally I'm a medium rare fella. So many places don't know how to cook med rare - it's either medium or rare so I get a variety.
Ditto, medium rare here also.

Medium to medium rare. I travel and eat out so much, and have been bittn by the bug once or twice at restaurants that I wasn't familier with. So as a rule, if it is a new place I don't know - medium. If they call me by name when I stroll through the door - medium rare.
For me it seems like it depends on when the last time was that I had a steak. The longer it's been, the rarer I like it

Or maybe that's because I'm just impatient?
oh man i know how it is when you go out and eat and order a steak, and its alwase med rare for me as these people cooking never get it right, to be honest i have to ask for a rare steak to get one thats med well, if its a thin steak 3 min on each side and its done,

ive got to enclude this but twice ive been to a hole in the wall cafe and orderd a burger and the tomato slice on it, get this the tops with the brown spot where the stem is, the throw away part of the tomato, who wants to eat that? bull pucky or maby the cook knew me and got a revenge out of it,
tho i dont go around making people mad at me.
I like mine med. rare (thin red in the middle). Most places don't know how to do anyting but rare or well done
It's hard to find a good stake unless you cook it yourself.
My wife accuses me of having to keep my steak from crawling off the plate.... now I DO like it medium rare heavy on the rare... but crawling... nah :-)
Medium rare for me. I cook the majority of the steak that I eat, so I do not have anyone to blame but me.
Medium Rare. But have to agree that most places tend not to get it right - so either a little more on the rare or more medium.
If I'm at a reputable place, or doing it myself at home (with meat from my butcher--not the supermarket/Costco) I'll order it "black & blue"--a very hot sear on the outside, but still so rare it's cool in the middle. If I'm not so sure, it'll be medium-rare.

I'm also very fond of beef carpaccio--very thinly sliced raw tenderloin--and steak sashimi from my favorite sushi restaurant.
Medium rare. Use the touch method, poke it with your finger to gauge doneness. A friend who owned a restaurant educated me.

JavaMaven1 - Sushi? You are NOT supposed to eat your bait.
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