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alfons-viper3: infinitechronicle: damaximos: vellaismagic: meatatarian: Raw — Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo. Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as “blood rare” or “bloody as hell”. In the United States, this is also sometimes referred to as ‘Black and Blue’ or ‘Pittsburgh Rare’. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means ‘blue’ steaks take longer to cook than any other degrees. Rare — (52 °C [125 °F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm. Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise. Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown. Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center. Well done — (71 °C [160 °F] and above core temperature) The meat is gray-brown throughout and slightly charred. Overcook — (much more than 71 °C [160 °F] core temperature) The meat is dark throughout and slightly bitter. I like blue rare and rare… .-. Medium well all the way Medium well is awesome I generally shift between medium rare and medium depending on the day. I like steak.

alfons-viper3:

infinitechronicle:

damaximos:

vellaismagic:

meatatarian:

Raw — Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo.


Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as “blood rare” or “bloody as hell”. In the United States, this is also sometimes referred to as ‘Black and Blue’ or ‘Pittsburgh Rare’. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means ‘blue’ steaks take longer to cook than any other degrees.


Rare — (52 °C [125 °F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.


Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.


Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.


Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.


Well done — (71 °C [160 °F] and above core temperature) The meat is gray-brown throughout and slightly charred.


Overcook — (much more than 71 °C [160 °F] core temperature) The meat is dark throughout and slightly bitter.

I like blue rare and rare…

.-.

Medium well all the way

Medium well is awesome

I generally shift between medium rare and medium depending on the day.

I like steak.

7:38:54 @ 6/17/2012
171 notes
Reblogged from amazing-alfons
Posted by meatatarian

  1. chic-glitterati reblogged this from meatatarian
  2. neesyweesy reblogged this from meatatarian
  3. snebstark reblogged this from meganfriend
  4. jjsfoodphilosophy reblogged this from mesaventures-culinaires
  5. meganfriend reblogged this from foodie-chef and added:
    People need to know this! I agree with these temperatures, but if I cooked a steak or a burger to 140 degrees at work...
  6. mesaventures-culinaires reblogged this from foodie-chef
  7. foodie-chef reblogged this from meatatarian
  8. ninjitsuschoolofbacon reblogged this from meatatarian
  9. halfpastmonsoon reblogged this from coolcorgi
  10. insaneturnip reblogged this from amazing-alfons and added:
    I like steak.
  11. amazing-alfons reblogged this from dpadpixels and added:
    I generally shift between medium rare and medium depending on the day.
  12. fawngore reblogged this from nerrdyderp
  13. dpadpixels reblogged this from eliminator95
  14. nerrdyderp reblogged this from flutterjedi and added:
    I always have medium, thats what I grew up with anyway *shrug*
  15. porrim-the-yam reblogged this from yourlovewillburnup
  16. allikrait reblogged this from flutterjedi and added:
    I like Well Done best although I’d like to try Blue Rare
  17. yourlovewillburnup reblogged this from coolcorgi and added:
    Blue rare and Rare B3
  18. coolcorgi reblogged this from bootychu
  19. bootychu reblogged this from altradonnya
  20. bakingfriends reblogged this from altradonnya
  21. uranianumbrella reblogged this from altradonnya and added:
    Medium for me. i dont want any red in my steak, but i dont wanna be gnawing on a piece for 5 minutes cuz it cooked too...
  22. sardonium reblogged this from altradonnya
  23. flutterjedi reblogged this from ask-the-art-ponies-mod and added:
    I prefer well done, but often it gets a tad over cooked, so I always go medium well.
  24. webnug reblogged this from darkmarionettex
  25. ask-the-art-ponies-mod reblogged this from snowybreezepony and added:
    Medium well ;u;