How do you like your steak?

Psychedelic Casual said:
The only reason they’re cooked at all is because they have bacteria that grows on the outside so the cooking bit is simply to kill the bacteria. Otherwise they wouldn’t really need cooking and they definitely don’t need cooking any more than medium rare where the outside has had enough heat to kill the bacteria.
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That’s the reason burgers should be cooked all the way through and not rare
 
It’s all about personal taste and quality with food.

A well marbled ribeye, minimum 1 inch, seared, then cooked on the very slightly rare side of medium is where it’s at for me. Flavor, juices, texture can’t be beat…to me.
 
ChicagoBlue said:
It’s all about personal taste and quality with food.

A well marbled ribeye, minimum 1 inch, seared, then cooked on the very slightly rare side of medium is where it’s at for me. Flavor, juices, texture can’t be beat…to me.
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Beat me to this - I was about to the same about a ribeye, the juices and flavour will develop with a little extra cooking.


Flat iron, sirloin I'll have rare. Fillet - blue
 
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