How would you describe the taste of steak cooked medium rare?

Not nearly as delicious as a finely prepared rare steak. =0)

I’ve described it to my stepdad before as the huge difference between ice cream and dirt. The less done it is, the more tender, juicy and flavorful it is. The more you cook it, the tougher, drier and less flavorful it is. My stepdad eats his steak well done but I always prefer mine rare.

I have had to personally speak with a chef at a certain restaurant when I was told they were not allowed to prepare steak below medium rare. I just asked him to cook it medium rare, but to “accidentally” pull it off the grill too soon. He thought that was hilarious and quietly did as I asked!

I would invite her over to dinner and cook steak on the grill. If done correctly you can give her a variety from rare to well done and let her taste the difference.

I agree with @WillWorkForChocolate, rare is best.

a rare and medium rare steaks are far more tender than a well done steak is. It also leaves in the juices of the meat giving them far more flavor. When you cook a steak well done you are removing a lot of the juices from the meat making it dry. The juices are what provides all the flavor for the steak.

My preference is medium/well. I don’t care for rare. Maybe a few thousand years ago but hey, evolution. I could sleep in a pile of hay too but prefer my memory foam mattress. lol

My ideal steak is a medium-ish T-Bone slathered in sauteed mushroom caps. Oh my heart be still!

@Coloma Ohhh hell, my ideal steak is a rare Prime Rib, smeared with horseradish butter, with a side of au jus for dipping. We also have this local restaurant called Logan’s Roadhouse and they make a steak called the “Onion Brewski Sirloin”. It’s a juicy sirloin, cooked however you want it, then smothered with this creamy, dreamy garlic butter and crispy fried skinny onion strings…........ Oh my God. Almost better than sex. <drool>

Succulent.

I top my steaks with a blend of mushrooms, onions and green peppers diced together and sauted in garlic oil until the onion is translucent. Occasionally I will add a slice of cheddar or a little limburger before I pull them off the grill.

The medium steak has a richer, saltier taste because of the cooked blood and has a tender chew verses the mealy chew of well done steak which tastes more ashy than succulent.

I have converted my husband from previously ordering steak medium rare to now ordering it medium. He says now that he has bothered to give it a try (after being married 15 years he finally tried it) the medium done actually has more flavor. Especially for cuts of meat that are considered lower quality, the medium is easier to chew and more flavorful. Rare or medium rare to me feels sort of slimy in my mouth, and less salty.

Is your friend of vegetarian? Why doesn’t she just try it?

@JLeslie She won’t for reasons religious in nature. : )

@mazingerz88 I think it is almost impossible to describe the taste if meat if a person doesn’t eat it. I guess a grilled portobella mushroom is kind of like rare meat if you need a vegetarian equivalent.

Tried that! It was good. I’m also quite amazed at the size of that mushroom. Btw, she eats meat but without any blood in it.

@mazingerz88 What does that mean? Not mammals?

Mammals are fine. As long as the meat is drained of blood I guess.

@mazingerz88 Jews are not permitted to consume blood under kosher law which is why the meat is suppossed to be drained of it’s blood. I think there is some sort of ritual to salt meats that is supposed to also extract more blood. But, I also think the rabbis decided the blood still left in the muscle of the meat after draining is ok? Something like that? I don’t know all the rules.

Like giving oral sex to a cow with sunstroke?

@ucme That would be my answer next time she asks the question.