• uniquely-ironic said on Oct 26, 2007....

  I like mine medium well.  Just a hint of pink in the middle.  I'll have it well done if it's a restaurant that can cook it well done without making it shoe leather.

• DaiOni said on Oct 26, 2007....

  Generally medium to medium-rare, I prefer it to have some red in the center, mostly pink for the rest.  I have a friend who when we eat at one of the best steak houses in Seattle orders their fillet mignon well done.  They actually have to cut the fillet in half just to do this and I think that my friend may as well just order the cheapest cut cause they are eating shoe leather at that point.

• uniquely-ironic said on Oct 26, 2007....

  DaiOni - not neccesarily.  If the meat is properly aged, well done is very tender.

• evil_twin said on Oct 26, 2007....

  I like steaks and prime rib cooked medium. Anything more and it loses flavor and gets dried out. Anything less, and it grosses me out. But hamburgers are always well done for me. I won't eat them if they're pink inside. It's mushy and gross.
  
  -evil_twin LA
  

• the_infernal_optimist said on Oct 26, 2007....

  I like well done if it's done properly; if I know ahead of time that a restaurant can't do that without making a charred brick out of the meat, I order something else entirely.
  
  I have serious ewww issues with meat less done than that. Not sure why.
  
  ~Infernal
  

• Suddenrain said on Oct 26, 2007....

  Medium well. And on a second note...if I find a chef who cooks a steak perfectly to what I request and do not have to send it back, I have been known to request to speak to him and tip him for his superb cooking skills.  :-)

• Eilan said on Oct 26, 2007....

  Medium to medium-well.

• wombat said on Oct 26, 2007....

  Funny you should ask.  For our anniversary I let hubby pick the restaurant.  He wanted his halibut, so we went to where he wanted, even though I already knew in advance that my last "medium well" steak was a bloody mess on the plate.  This time I ordered it "well done" and got only slightly better.  I want a little pink in the middle, but I guess some restaurants think I should say "burnt" if I want it that way.
  I choked it down, came home, got sick, and he got no little....  never mind.

• Zayda said on Oct 26, 2007....

  medium to medium well

• LadyGamer said on Oct 26, 2007....

  We likes it wet and wrrriiiiggggling!

   

  Depends on the cut and where I am eating. At home I like it rare. In a restraunt, medium rare.

• TinSoldier said on Oct 26, 2007....

  Medium rare.
  
  *sigh* unfortunately the heathens who live in my household like their meat well done. So that introduces... difficulties... when cooking. I either have to eat my meat cooked to their specification or I have to take extra effort to set aside my own meat while theirs continues to cook.
  

• kelly said on Oct 27, 2007....

  Alive and still running around.  :-)

• husbandhater said on Oct 27, 2007....

  Since giving up everything but the birds i'd say I have to have it well done(cooked)

• silverwhisper said on Oct 27, 2007....

  u-i: i know a lot of restaurants will not give diners satisfaction when ordering meat well-done, as dai oni implies. how do you go about ascertaining whether the establishment is one that will respect you?
  
  dai oni: consider picking up tony bourdain's kitchen confidential. he completely agrees with you re: what kind of cut of meat you can expect.
  
  e_t: you know, i like most meat rare--or bleu if we're talking a steak--but for hamburgers, i prefer them a bit more cooked than that.
  
  infernal: well, less done meat strikes some folks as gross, either due to consistency or a fear of safe food preparation, it seems to me. ?
  
  suddenrain: you know, that's a nifty idea. :>
  
  eilan: i believe that medium to medium-well is the most popular doneness in the US.
  
  wombat: OK, that's very peculiar. i cannot believe a restaurant would undercook a steak so much!
  
  super z: for some reason, i'm surprised by that, as i was under the impression you would prefer something a bit less done. ah, well.
  
  LG: see, you and i should hit a steakhouse someday so we can freak out all the other diners with vivid descriptions of how undone we want our meat done...blood and souls for my lord arioch!
  
  TS: my sympathies. :< hm...a visit to a restaurant has to be a real treat, then, i would think!
  
  kelly: you know, i meant to include a vegetarian option in the blog entry--sorry about that!
  
  HH: that's right, i'd almost forgotten that you gave up red meat. do you have trouble with restaurants cooking all the flavor out of your orders?
  
  ed

• quietone said on Oct 27, 2007....

  I like mine med. rare to rare...not running around though. 

• lfbno7 said on Oct 27, 2007....

  i'm as picky about meat as a small child.  meat that most people would find tasty i will often find too tough and too dry.  the safest bet with me is to make it medium rare.  i don't want it bloody and mushy, but i'm super sensitive to it being dried out and overcooked.  there's just a very thin window there where i will like it.  the last time i went to mcdonalds years ago i was picking gristle out of my teeth and left a lot of it untouched.  i can't order chicken in most restaurants cause i'll hate it.  but i like home cooked chicken, other than the breast, and i even like kfc thighs.  they have it about right, at least the one near me.
  

• LadyGamer said on Oct 27, 2007....

  Tinsoldier~

  Sweetie, all you have to do is not put YOURS on until later. That way it is not over cooked but not cold either. I do this all the time when cooking for heathens...er.. family who like shoe leather...er...you know what I mean.

• Zayda said on Oct 27, 2007....

  Silver: Anything less done is, frankly, unappetizing.

• wakingharmony said on Oct 27, 2007....

  Lady, Kelly , Tinsoldier, Lfbno Yes Med Rare with the juices flowing not just warm..... Otherwise I like it Cold Raw right from the Frig... some of my Girls and Grand kids are the same so is my Mom.......hmmm wondering about full moons..lol

• Mamie said on Oct 27, 2007....

  I'm with Uni on this one...for me, it is hit or miss until I find a chef who really knows what that means and then I will make it a favorite stop if we are looking for a great meal with red meat in it.

• MissMimi said on Oct 27, 2007....

  Medium rare, edging toward medium.  Actually, I don't eat red meat very often, at least not steak.  I do love a good burger though, with a little bit of pink in the center.

  B eats his rare, walking-off-the-plate rare.  Eww.

• Alyss said on Oct 27, 2007....

  Cooked. Thank you. ;-)
  

• TinSoldier said on Oct 27, 2007....

  Thanks for the tip, LadyGamer.
  
  *slaps forehead for not figuring out the obvious on his own*
  

• gingersoul said on Oct 27, 2007....

  Ed..... i eat very rarely red meat but when i do i want it well done. I can't stand pinkish of any kind, thanks....

  I have only one exception....fillet mignon....in this case i take it as the cook does it....

• Twylarants said on Oct 27, 2007....

  On the hoof and bloody.  I'll risk Mad Cow...it's my brain!

• rightwingwizard said on Oct 27, 2007....

  It is rare indeed that one can discover a chef in these parts who understands the fine distinctions in the various degrees of doneness.  Generally when eating out I order medium-rare.  At least I can be assured that it has been placed over the fire yet not burned to a crisp. 
   
  At home however, I prepare a steak over the dying embers of hickory once the others have prepared their own burnt offerings, allowing it to cook slowly while I sip wine and nibble on cheese.  Nicely browned on both sides yet deliciously juicy on the inside, dripping with juices.
   
  Of course I prepare it with a rub of fresh garlic, basil and sea salt.
   
  rww

• crybabylu said on Oct 27, 2007....

  If you have an excellent chef--I'll order it medium rare,  If it is an in-experienced chef--rare, because most cooks I know want to over cook the meat, so I find out how that chef cooks it, before I order.

• CreativeWoman said on Oct 27, 2007....

  Well done....no pink whatsoever.  Crispy is even better.  I eat meat because of the protein, but I don't love it.
  
  CW
  

• silverwhisper said on Oct 28, 2007....

  quietone: i can understand that one. :>
  
  lbf: heh...did you know that KJC uses pressure frying? that might explain why they have a knack for relatively tender white meat.
  
  LG: that's fine if everyone gets their own portions, you know, but if TS has a london broil on the grill...
  
  super z: funny, i find anything cooked beyond medium unappetizing. [shrugs]
  
  WH: cold from the fridge? i like a cool center but i don't think i could do that!
  
  mamie: yeah, i imagine it's hard to find establishments like that!
  
  mimi: see, i like it to moo. :D
  
  alyss: meaning...?
  
  GS: but what about carpaccio?
  
  twyla: well of course you would say that! :D sometimes, just looking at a good cut of meat can make me drool. :D
  
  rww: dude, where ya been?! i wonder sometimes if the line cooks at a restaurant just don't pay attention when the doneness is messed up by them.
  
  dee: hm...you know, i think most restaurants have a tendency to overcook, now that i think about it. given how i tend to order steaks (cool in enter), they sometimes come back a tad overdone. i never really thought about that but i think you're right about that.
  
  CW: for some reason, this doesn't surprise me at all. :>
  
  ed

• Alyss said on Oct 28, 2007....

  ... meaning that bleu is out of the question.  I suppose my choice would be rare to medium rare depending on who was cooking it.

• silverwhisper said on Oct 28, 2007....

  i wasn't sure if you were being snarky/condescending or something else. :>
  
  ed

• Alyss said on Oct 28, 2007....

  Snarky? Possibly but I wasn't meaning to be.
  
  Condescending? Am I usually so? ;-(

• silverwhisper said on Oct 28, 2007....

  bah, don't be silly.
  
  btw: the giants are killing miami, although miami might just have recovered a fumble. it's still 13-0, most of the way through the 3rd.
  
  ed

• Alyss said on Oct 28, 2007....

  Well ed, you suggested it as a possibility. So am I?
  
  And I know, I am following it online at nfl.com
  

• silverwhisper said on Oct 28, 2007....

  o, phooey, i was being snarky, alyss!
  
  [trout-smack]
  
  between the two of us, it's certainly going to be me who's condescending/dismissive, not you, doofus. :p
  
  ed

• rightwingwizard said on Oct 28, 2007....

  picking the bumbling big boys over the feinting flounders wasn't exactly a high risk call, ed
   
  rww

• silverwhisper said on Oct 28, 2007....

  um...?
  
  ed

• pookiedookie said on Oct 30, 2007....

  Find the cow, cut off its head, tail, and hoofs, and barely warm it on one side, then flip to the other, then serve it on a clean plate, with knife and fork and salt & pepper, and then I'm happy!

• wakingharmony said on Oct 30, 2007....

  Checked in ..Yep Cold From the frig seasoned of course you shold try it ..... it is really flavorful!

• silverwhisper said on Oct 31, 2007....

  pookiedookie: and maybe just a pat of butter. :D
  
  WH: hm...i'd really need to trust my butcher to do that and i don't think i trust 'em that much.
  
  ed

• kruuyai said on Nov 11, 2007....

  Alive and walking around.

• silverwhisper said on Nov 12, 2007....

  holy crap, kruu--how the hell did you find this blog entry?
  
  ed

• TinSoldier said on Nov 12, 2007....

  We had steaks last night, cooked under the broiler. I took LadyGamer's advice and put my steak on after the others had been turned once and then pulled it off even when my wife thought the others weren't done enough.
  
  It came out perfectly.
  

• silverwhisper said on Nov 12, 2007....

  TS: i'll confess, i'm surprised that hadn't occurred to you before! glad you enjoyed your meal. :>
  
  ed

• kruuyai said on Nov 13, 2007....

  ed:  ummmmm, why?  Did you have it hidden from me?

• silverwhisper said on Nov 13, 2007....

  nah, it's just that it's older so it wouldn't have been the easy to find, that's all. it's 2 weeks old, you know?
  
  ed

• kruuyai said on Nov 14, 2007....

  Oh, I guess I caught it on a related posts link.  

• silverwhisper said on Nov 14, 2007....

  i shoulda known. :>
  
  ed

• vegetarian said on Apr 28, 2008....

  This reminds me of the site Vegetarians are Evil!

• silverwhisper said on Apr 29, 2008....

  heh...i never knew that site existed--thank you. :>
  
  ed

• rightwingwizard said on May 22, 2008....

  I can't believe this old post sits on the first page of 'my conversations'

   

  How about stiff and pulsating!

  wizard

• silverwhisper said on May 22, 2008....

  rww, good to see you again!
  
  ed

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