medium rare - when i sit with someone who asks for his filet well done i want to stick my fork in his head

this is probably true. i tried medium rare once but the steak was just too tough and stringy. but medium is the perfect tenderness for me. i suppose if you have a good piece of meat it would be like sushi and just melt in your mouth. there shouldn't be any chew to it.

Debbie Downer recommends watching http://www.forksoverknives.com/about/synopsis/

rare 8char

I like mine the same as you.

Or boredom...

Tomorrow is Steak & Blowjob day.

Medium, grilled over charcoal. OMFG. I saw on TV though that grilled too hot for too long can increase your risk of cancer, so they recommend spicing it up with Rosmary first. Never tried it but will soon. I'm hungry now, damn.

Medium, grilled over mesquite.

50 Carnivores Salivating...

http://myfoodlooksfunny.files.wordpr...b02e6d7a2e.jpg

ADG

That's sooooo wrong.

:1orglaugh:1orglaugh:thumbsup

You fry steak?

Rare over mesquite with a light dry rub of brown sugar, garlic, salt, pepper and cumin.

I always get it well done, I am not an animal so I do not eat raw meat :)
By the way I did not even imagine that people eat steaks raw )rare, blue rare, mediu rare etc) untill I saw that in hollywood movies :)

Whats the surprise? According to wikipedia grilling and frying ar ethe two most popular ways to cook a steak. And I am not even sure if grilling is more popular since not everybody has grills or good weather for grilling, but everybody has a pan and a kitchen :)

medium rare :thumbsup :thumbsup

Medium rare home made tenderloin FTW!

-Get the steaks on room temperature and rub em in some salt and pepper
-Heat up the oven to 160 C
-Heat up a big chunk of butter in a frying pan till it's brown and bubbly
-Sear the steaks on high fire all around. Not too long, just sear it so the juices stay in.
-Wrap the fuckers in aluminum foil (add the yuicy/gravy to it on top) and put them in the oven for 8 to 10 minutes depending their size/thickness.
-Take them out and let them sit there in the foil for another good 10 minutes for the juices to settle.

Voila, perfect medium rose tenderloin :thumbsup

Great for a ribeye... best to use a cast iron skillet so that you can get it nice and hot. Also great if you live in cold climates, and its not feasible to fire up the grill. Besides, with the pan juices, you can make an excellent sauce to go with the steak.

Same here.... Well done :thumbsup

I the only pink meat I'll eat is pussy!

Striploins aren't supposed to look like that! :winkwink:

Very commendible:thumbsup:thumbsup

http://a4.sphotos.ak.fbcdn.net/hphot...17703048_n.jpg

i needed this photo for something and it had to look like this and since it was already online i posted it here, it's a cut of beef from a bigger piece of meat quickly grilled on a grill pan over a high heat.

with a blowjob.

YEAAAAAAAH! :thumbsup

http://www.officialsteakandblowjobday.com/

Aberdeen Angus rump steak, medium.

Food of the fucking Gods. :2 cents: :thumbsup

This thread reminds me:

If I can't eat steak I don't want to live anyway.

:thumbsup:thumbsup

But then there is this:

Study fails to link saturated fat, heart disease

Ah humans, cooking muscle meat,
the exclusivity of our stupidity.
All other carnivores cannibalize raw organs.

Kobe Tartar :thumbsup

OMG Sounds Yummy :thumbsup

Sounds raw :helpme

It is :thumbsup

http://i.imgur.com/YLpvw.jpg

I'd suck cock for those..

I've had Kobe on www.mashsteak.dk but must say that their ribeye was better

Word negro