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Do you eat, and enjoy, your steak rare?

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If so, may I ask what the appeal is?

When I say rare, I mean internal temp of 120F and the meat is still bright red and near raw.

I'm not talking tartare where it's either finely minced (or chopped), or sliced paper-thin.

No, I'm talking a full piece of steak (whatever cut it might be).

Every time I've tried steak cooked rare, and properly so, it's been chewy and the intramuscular fat and marbling is still, well, kind of icky and fat -- sort of oily on the palate and tongue.

Personally, I prefer my steaks to be somewhere between medium-rare and medium, an internal temp somewhere between 130 and 135F.

But, I digress ... for those rare steak lovers, can you kindly explain the appeal of rare steak? Am I missing something?

  1. Different strokes. I enjoy rare steak from time to time.

    1 Reply
    1. re: tommy

      Thinner steaks, always rare. Thicker steaks, always medium rare......but the cut and dry aging is also a factor for me. Filet Mignon is ordered Black & Blue or rare....Rib Eyes, almost always medium-rare. Dry Aged Beef, I want to tast the concrntrated flavor, so usually rare.

    2. No!!! It has no appeal to me what so ever.

      1. Probably depends on the cut, but I like mine on the rare side of med-rare. I like the taste of raw beef. Ideally, the fat on the outside is rendered / crispy / charred, while the inside is still all irony, lukewarm raw meat flavor.

        Mmmmm. Glad we're having strip steaks tonight!!

        1. If answering the question with a simple yes or no, I'd say yes. I think the cut of meat makes all the difference in the world. When eating a porterhouse I like mine more rare, because the filet side needs to be to have any flavor. I think the problem with rare, when eating very large steaks is that you will inevitably be eating the last few bites at room temperature or cooler. I have ordered a strip at Morton's black and blue and was a little upset and the second half of the steak. When eating at good steakhouse it is also important to remember that the steak is on a very hot plate and is indeed still cooking as it sits.

          To get you your other question, I find that if cooked at a high temperature the fat takes on such an incredible flavor that is, at times, burned off by overcooking. I also find that leaner cuts of meat lose all of their flavor when done even to medium. When I order, I usually ask for it medium-rare/rare. Somewhere between, there is the perfect spot. Anything over medium I'm sending back!

          3 Replies
          1. re: jhopp217

            Very good points! There are a lot of factors. Generally, the leaner the meat, the more rare it should be -- on average I say I like mine "warm red" but I'll eat more rare on some cuts. But your comments about the cold, blue steak are spot on, too -- not very appealing.

            1. ipsedixit: I'm tempted to just say that it's a primal thing and leave it at that.

              But it's more than that. I enjoy the bloody jus, and the difference in textures between the seared outside and near-raw inside. I also consider a well-trimmed rare steak more tender than a medium or well-done one, all other things being equal.

              I don't get the "oily on the palate and tongue" thing.

              5 Replies
              1. re: kaleokahu

                I order blue rare but few get it right. I love the taste
                of bloody meat and the flavour of the charcoal/wood
                smoke; then there is the wine.

                Like kaleo said, "it must be a primal thing."

                Oh, eh! I like bloody duck, too.

                1. re: kaleokahu

                  +1. Totally agree with the blodd gravy/jus and find rare to be more tender. I prefer it pretty much just seared on the outside. Although it is hard to get it that way at home as my DH thinks I will dye from how raw I love my steak.....lol.

                  1. re: fryerlover

                    My husband has it down pat - just smack it 'til it ceases to moo and I'm happy.

                    And another +1 all around.

                    1. re: shanagain

                      Agreed! I like it well seared on the outside and raw in the middle. If you rub salt into the fat, it helps to brown it up nice and crisp, too. (I will ration the fat out so as to have a little with each bite of meat).

                      I once had to forgo my chosen hunk of meat at the butchers: the man picked it up and sliced the fat off of it before I realized what he was doing. Had to go for the second best piece - and he thought I was some kind of nut.