Do you like to eat beef raw or nearly raw?

No, my meat has to be well done. This dates back to my childhood when the little grocery store down the street had a tiny meat area where the meat just sat in buckets of blood. I was just a little girl and would not walk down that aisle because it made me sick to see it.

Nope. No pink….well done for me.

The picture you show is RARE not raw. . . there is little difference. The outside is browned and middle is rare.

To answer your Q yes I have eaten Steak Tartare several times, that is chopped raw beef with spices and a raw egg. I eat my steaks ‘Pittsburgh rare’, cool in the middle.

Medium Rare for me.

Medium rare if the chef does it correctly. But it can be iffy, either too done or too rare.

Depends on the quality of the cut.

I used to always like my meat well done. I never thought I’d eat meat that is medium rare. Oh how my taste buds have changed…

I don’t mind it. Steak cooked well done requires special tools to cut it. Perfectly cooked rare can be but with a butter knife.

I like steak medium, and I like hamburgers medium-well to well.

My husband likes his steak medium-rare, and probably would be ok with it rare/seared, but I don’t think he would want it raw, because he likes the cooked flavor on the outside. He never orders carpaccio for instance. He would order his burgers medium-rare, but I don’t let him, and he does what I tell him to do regarding the ground beef. Oddly enough he loves my meatloaf, which is cooked all the way through.

When we lived in Raleigh, NC there was some sort of law burgers had to be served medium or more done. You couldn’t order a burger medium-rare or rare there.

@Lightlyseared I disagree. Steak cooked through can cut very easily also, and in fact, cuts like sirloin are easier to chew when cooked more, cooked to at least medium. Tenderloin is basically always tender no matter whether it’s rare or well done.

Yes, many of us in cattle country just sear and eat. Not so much roasts, but the filets and steaks. Burgers I prefer a bit of pink in the middle but not rare.

I only eat pork raw.

That picture shows perfectly prepared chateaubriand.

Eating well done steak is a waste of good meat; it cooks the flavor out of it.

I used to only like meat that was well done and I still like burgers that way – can’t stand dripping on the roll. But for a steak or such, it depends on the quality of the meat. If it’s a really good piece of meat, I can go medium rare but not much rarer than that.

I like my steaks and burgers medium or medium well. I like to see pink but not any blood.

Steaks, medium rare.

When I met Rick he did not know what a good cut of steak was. He learned, though.
Eventually he learned not to cook those KC strips well done, too.

Ground beef is too risky when cooked medium in my opinion. Technically, medium should be warm enough to kill E. coli, but especially in a restaurant I wouldn’t want to take the chance. They aren’t measuring the temp in every hamburger, and plenty of times meat isn’t cooked as ordered.

I have a freaking flank steak in my freezer now. WHY????? I’ve looked up everything that can be done with a flank steak and I know Rick has no intention of doing any of them.

Why what?

@Dutchess_III Cut it into strips, cook it briefly and serve it with buttered noodles and stroganoff sauce, maybe add a dollop of sour cream.

My mom used to put it in foil with pats of butter and lipton onion soup mix, then cook it in the oven. I don’t know how long or at what temp. I’m guessing an hour on 250F, but that’s a guess.

mmmmm…made myself hungry! 8^P~~

Oh, recipes for flank. You could make fajitas or Ropa Vieja.

@smudges Interesting all of that butter. Probably a generational Jewish thing leftover, I never think to put butter on steak. I even tell restaurants to hold butter on steak and many other dishes, mostly for health reasons, but also because it seems so unnecessary on most foods. I do make stroganoff sometimes but I do it with ground beef and I don’t use any butter, just the sour cream.

^^ I put about a Tbsp of butter on the noodles for flavor and to keep them from sticking; sometimes I use olive oil. Yes, I’ve made stroganoff with ground beef also; I was mostly thinking of a way for @Dutchess_III to use hers in a fairly simple way.

I’ve never put butter on steak, but don’t mind if a chef does it. I’m guessing mom put it on the London broil for moisture. That was in the 60’s. Due to my dad’s health, she eventually became a very healthy cook; Dad only got about 3% fat in his diet. He actually needed a little more.

I like medium rare because this is how my parents prepared it and so it was what I got used to. I don’t like well done, it makes it taste like charcoal, and I don’t like rare because it’s too chewy.

But even rare, you’re cooking it enough to get it up to temperature and kill the bacteria. So while I don’t like it, if you’re doing it right, you shouldn’t be getting infections.

@Entropy Regarding bacteria, steak and ground beef are completely different. Steak can be rare/seared and it’s safe. Ground beef the surface where the bacteria can be is now all mixed in throughout the meat. Unless, you sear the meat, cut away the cooked area, and then ground it and eat right away. That’s how to make steak tartare or carpaccio safe, or if you like rare or medium-rare hamburgers.

I don’t think he had any of those recipies in mind when he bought it.

@Dutchess_III Fajitas https://www.foodnetwork.com/recipes/tyler-florence/fajitas-recipe2-1953731