Raw steak is so much better

I live Medium/Medium-Rare, but then prime rib is better rare.

Agreed.

I like my fish cooked pretty thoroughly, but I've had Mahi Mahi rare and it was pretty fantastic.

 

What do you think about raw ground hamburger?

 

A properly cooked steak with good marbeling should be tender and juicy well done.

But I prefer mine medium...just a line of pink in the middle.

 

Thought you meant raw, not just very rare. I'll occasionally eat a chunk of completely raw steak. It's great with a little fresh ground pepper and salt.

I cook my steak a little. About 2 minutes on each side. Still very juicy, and then it's warmer.

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Raw beef won't give you worms in the developed world. We pretty much have worms eliminated from beef (and pork for that matter).

Raw fish has to be kept cold (i.e. on ice). As long as fish stays on ice (even in the fridge) it will be ok.

 

With a little fresh ground peppercorns, salt, and some slivers of onion, it's great. It is risky, though, unless you ground the beef yourself.

 

I used to eat meat rare, now medium rare. Meat today is loaded with antibiotics and I dont trust that its handled many times any where near the proper way. I never ate raw meat but I would think its far more dangerous to do it now than ever before.

 

I am taking two cows to the butcher Monday that I raised myself.

The meat will be cooked before we eat it. My Mother always told me raw hamburger will give you worms.

 

Charred on the outside, hot red/pink center is my preference. A well-done steak is a ruined steak.

 

Pittsburgh medium

 

Humans are omnivores. We are meant to eat both vegetation and meat.

 

I raise my own beef as well. Black Angus, butchered by a local butcher, and absolutely I would never serve it raw.

Dry aged for 120 days then cooked to a perfect medium rare. If you want it cooked any other way , well I aint Burger King.

 

I would never ruin a good steak on a George Foreman grill. (well, ok I did once). The problem is that a George Foreman grill doesn't get hot enough to get a good sear.

 

what's wrong with that? why are you trying to shut the cows up? is there something they might tell us?

 

I like Carpaccio made with capers... and you have to use top quality beef.

 

I have had Sushi, but I don't care for it at all.. I like Ceviche........

 

I like my steak a tad pink in the middle, but raw? No thanks.

 

My mum still makes steak tartare. Not too bad when a little peppery on a good wholemeal bread with dill gherkins.