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You have to be kidding me, you order a rare steak?

Discussion in 'Off Topic Threads' started by senior smoke, Mar 13, 2011.

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  1. senior smoke

    senior smoke Well-Known Member

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    Hello:
    I ran into two friends the other night and we decide to go to the local casino. Before we go, we shake hands and agree if anyone of us wins more than $200.00, they will treat us for a nice steak dinner.

    One of the guys wins $260.00 and we go to a nice steak restaurant. We all order Porterhouse steaks. Now I hate seeing blood on my plate, so I order Medium well. Another guy orders well done?? The waitress says, "that we can't guarantee the steak will not be over done, and we won't take it back if it is". My friend says that's ok. I said you can't be serious? he said that's the way I like it. I said take the sole off the bottom of my shoe and put mushrooms on top, it will probably taste the same. My friend says shut the _____ up!

    Now the guy who won the money, orders his steak, "rare, brown it on each side, cold in the middle"????????????????????? We both said are you insane? He said that's the way I like it. Could swear when he put the fork in it, we could hear a moo? My other friend and I could not believe what we saw?

    How do you like your steak? Please don't say rare or well done!
    Steve Balistreri
     
  2. Recoil Sissy

    Recoil Sissy Well-Known Member

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    A steak is perfect if you can put a Bandaid on it and it completely heals up.
     
  3. senior smoke

    senior smoke Well-Known Member

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    Recoil Sissy:
    I hope you are joking, as I am gagging as I am writing this.
    Steve
     
  4. FalconSprint

    FalconSprint TS Member

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    Carve me a hunk off it's fresh killed body. Heat one side with a match and put it on the plate. If you heat both sides, it's over done. RARE, with blood on the plate for me. To each his own.
     
  5. HSLDS

    HSLDS Well-Known Member

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    I learned a long time ago that steak needs to be medium well to well done - if not you risk bacterial or parasitic infections.

    I travel extensively for work - Europe, Asia, etc. and see it all the time - someone orders a piece of meat 'rare' and 24 to 48 hours later they are as sick as a dog.

    Check out this video if you don't believe... Here we take fairly good care of our food animals, but other countries don't necessarily do the same. As an FYI lots of our meat is imported - typically from South America.

    http://www.break.com/index/worm_and_pork_expierment_II.html

    Remember when your mom said "chew your food well"?? - was it to aid digestion or to kill the inhabitants???
     
  6. MXSHOOTER

    MXSHOOTER TS Member

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    Don't kill it, just show it the fire.
     
  7. Recoil Sissy

    Recoil Sissy Well-Known Member

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    senior smoke

    Never been more serious.

    A properly cooked steak can be ordered by saying, "knock off it's horns, wipe it's @ss and throw it on a plate." Make mine hot, red, and bloody.

    Of course, I understand that makes some folks squeamish. I recommend mixed veggies and a nice quiche for them.

    sissy : )
     
  8. grnberetcj

    grnberetcj Active Member

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    Seared on both sides...blood rare inside....

    Curt
     
  9. Remstar311

    Remstar311 Member

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    I'll take mine medium well too Steve.

    Nick
     
  10. senior smoke

    senior smoke Well-Known Member

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    HSLDS:
    I hope that video was a fake. If not, I may become a vegetarian. I am starting to regret ever posting this thread, as I am debating to never eat a piece of meat again.
    Steve
     
  11. jdomas

    jdomas Member

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    Blood rare to medium rare at most.

    JOhn D.
     
  12. DelarockX

    DelarockX TS Member

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    Yup rare as hell.
     
  13. HSLDS

    HSLDS Well-Known Member

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    Senior Smoke,

    Sorry, video is real.

    I stupidly reproduced this in Europe once - went vegetarian for about a year after...

    Pork roll still gives my flutters (don't ask).

    This is especially true of wild game...

    I know, I know - party pooper...

    David D
     
  14. Hawk46

    Hawk46 TS Member

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    Medium rare, grilled on high with a slightly bloody red center. With a cold Bud. Or two. Or several. And a six pack of Dos Equis for dessert.
     
  15. Hawk46

    Hawk46 TS Member

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    Medium rare, grilled on high with a slightly bloody red center. With a cold Bud. Or two. Or several. And a six pack of Dos Equis for dessert.
     
  16. 20yard

    20yard TS Member

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    Medium rare is my preference, well done does seem like destroying the beef giving dry texture and losing flavor. If you want beef fully cooked better with a lesser cut cooked in a crock pot so at least liquid is present. Beef short ribs this way with vegtables are delicious. Keep my steak bloody but warm.
     
  17. RLC323

    RLC323 Member

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    I like them rare. When we grill out I put a steak on for "the Queen" and cook it half way before I even put my steak on the grill.

    Thick rib-eye or filet. Let it sit out for half an hour so it is not cold when it hits the grill. Get the grill as hot as possible. 4 minutes each side quickly searing the outside.

    Any bacteria present will be on the outside portion of the steak where it has been cut, and will be killed by the heat.

    Hey Sissy, I can almost taste those fantastic state shoot/Grand ribeyes of Robert's while I am typing this.
     
  18. shooterIII

    shooterIII Member

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    I'll take mine Rare, thank you. When I was a kid we did our own butchering, and when we would cut up the meat for canning, my dad would have a salt shaker in the middle of the table and we would periodically slice off a thin slice of meat, salt it and eat it.
     
  19. grntitan

    grntitan Well-Known Member

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    Medium well for me.... I've eaten alot of things people wouldn't dream of but none were still bleed'n. Thats nasty.......
     
  20. Don Steele

    Don Steele Well-Known Member

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    Let me reinforce the tip about bringing your meat out and allowing it to reach uniform room temp. If you do this, you will get much more predictable results. This is especially important when preparing a standing Rib Roast...
     
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