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| Topic: A Little Pink | |
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I prefer medium rare. Pink and juicy, but heated through. I did date a man that preferred his steak "blued". Super hot grill, barely seared on each side, and slapped on the plate.  
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Med Well here as well. I don't really want it to MOO at me when I stick my fork in it.
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rare
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medium medium....my daughter likrs hers well done...VERY WELL done...the chef at Mikatas called it beef jerkey LOL
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medium medium....my daughter likrs hers well done...VERY WELL done...the chef at Mikatas called it beef jerkey LOL |
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Med Well here as well. I don't really want it to MOO at me when I stick my fork in it. Ha! That's the EXACT phrase I use when ordering a steak...I want it so rare, that it's tail is still swishin' flies... 
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I generally like things that are pink inside.
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Tartar? Seared. Angus? Done. Limosine? Double grilled. Sirloin tips? Medium done. Elk? Done. Venison backstraps? Marmalade slowcooked. Buffalo? Medium. Antelope? Well done. Bear? Done and degreased.
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Edited by
Eddiemma
on
Wed 05/13/09 08:03 AM
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Medium rare seared with sauteed vidalia onions and portabellas and a good glass of white merlot......
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Kill it and put it on the plate YUM!! I like sauteed mushroom and onion, with the pepper butter my cousin makes and a nice rich glass of Cabernet Sauvignan or Beaujolais.
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Kill it and put it on the plate YUM!! I like sauteed mushroom and onion, with the pepper butter my cousin makes and a nice rich glass of Cabernet Sauvignan or Beaujolais. Sounds delicious... Let's go find a good steak house... 
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Kill it and put it on the plate YUM!! I like sauteed mushroom and onion, with the pepper butter my cousin makes and a nice rich glass of Cabernet Sauvignan or Beaujolais. Sounds delicious... Let's go find a good steak house... As long as you promise to put away the shield and sword. |
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Tartar? Seared. Angus? Done. Limosine? Double grilled. Sirloin tips? Medium done. Elk? Done. Venison backstraps? Marmalade slowcooked. Buffalo? Medium. Antelope? Well done. Bear? Done and degreased. I like mine med rare but I have also had Elk, Buffalo, venison and Bear.... |
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Kill it and put it on the plate YUM!! I like sauteed mushroom and onion, with the pepper butter my cousin makes and a nice rich glass of Cabernet Sauvignan or Beaujolais. Sounds delicious... Let's go find a good steak house... As long as you promise to put away the shield and sword. I will at least put away the shield...ha! smack!!! dam, I am so bad!!! ha! |
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Kill it and put it on the plate YUM!! I like sauteed mushroom and onion, with the pepper butter my cousin makes and a nice rich glass of Cabernet Sauvignan or Beaujolais. Sounds delicious... Let's go find a good steak house... As long as you promise to put away the shield and sword. I will at least put away the shield...ha! smack!!! dam, I am so bad!!! ha!  
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medium well........no blood please!!
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Burn that puppy through and through. Then smother it in A1
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Medium Rare, some more rare depending on the cut and type of meat. Gotta be able to savour and taste it not masticate it to death!!!
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Med Well here as well. I don't really want it to MOO at me when I stick my fork in it. 
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