What is the appeal of rare food?

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Its better to the environment to have it rare as you dont use the cooker as long :lol:

I dont mind it rare or well done! sometimes i'd rather have it chewy and sometimes juicy - but i feel safer having it sort of medium!
 
Grand Prix
I like my steak medium well or just a spot under that for good enough flavour as well as warmth. I can't figure out why anyone would eat a hamburger anywhere below well done though.... *shudders*
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...because it tastes better? Sorry, I just don't like eating a patty of carbon.
 
Danoff
I've ordered steak from the same restaurant the same way and gotten one that was mistakenly medium well instead of medium rare. Comparing the two steaks was night and day. Medium well almost wasn't worth eating, while the medium rare was fantastic.

Give me a nice juicy steak with the taste of meat rather than carbon. My guess is that anyone who orders a steak well done isn't really enjoying it all that much.
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My FIL prefers his steak done through. To me, it's tough, dry, and not tasty. I prefer rare/medium-rare, depending on who's doing the grilling. It should be warm and red in the center. Steaks, filets, and burgers, too. If they won't cook a burger medium-rare, I won't eat there (except fast food, and then I'm not expecting a "burger", I'm just expecting a meal). I'm ashamed to admit I overcooked Der Alta's burgers a bit when he and the missus came to dinner.

Pittsburgh rare sounds good, though I have to admit I've never heard of it.

I've got a tangential followup question - Is it just my local restaurant, or do all Outback Steakhouses suck? I've only eaten there 2 or 3 times - it's always an ungodly 2 hour wait for a table. But every time, they've screwed up my steak.

I order it medium rare - they must cook over way too low a flame, because it always manages to be undercooked on the outside and overcooked on the inside. Imagine a "Scranton rare" if you will - the exact opposite of Pittsburgh. It's obviously a decent cut of meat, but they have no idea what to do with it. After the last time I've sworn I'm never going back in one. The food just ain't that great, it ain't that cheap, and it's definitely not worth killing 90 minutes waiting for.
 
I've never had an issue at an Outback Steakhouse, there is only one in my area so I don't have much to compare it to. Maybe most of them suck while the one by me is just an exception.
 
I'm on the same boat - I've only eaten at the local one, so maybe it's just bad. It's always got a million people waiting around outside, though, so somebody must think it's good.
 
I think all Outbacks are the same in that sense, when me and my girlfriend go there she always calls ahead and reserves a table for us so we don't have to wait. The one time we didn't phone ahead I think the wait was almost an hour, needless to say we ended up eating at the Applebees down the street where it took us 10 minutes to get a table (no chain restaurant is worth more then 10 minutes of waiting in my opinion).

So if you feel compelled to try another go at Outback I strongly recommend calling ahead.
 
I'd have to say Pittsburgh for my steak. I like the inside red/pink, juicy and good. Outside should be cooked, since thats where the diseases actually develop at. That and well cooked steak (no pink) begins to remind me of eating shoe leather or such. Speaking of which, my grandfather use to tell people that were gonna put ketchup on steak in his house to stop and get a piece of shoe leather and eat that.

Now for those of you concerned about disease and why ground beef should be cooked all the way through. Simple - ground beef is GROUND, so every piece of meat has had contact with air, hands, prep tables, etc. Where as a cut of steak, only the outside are exposed, thus the inside is fine more or less.

Honestly though, I probably before a good cut of Ahi Tuna thats just barely seared on the outside. Of course, I love sushi, sashimi, and other raw sea food, so yeah...

Oh, and final note. Not to offend any one, but I have found most people that prefer their steak well done to burnt (shudder) tend to less discerning in steak. They normally put sauce on it, lots of seasoning, etc, and generally will not notice if the steak is of a high quality or not.
 
A steak shouldn't have anything on it, the best way is pure and medium (So it's pink but not roar in the middle).
 
Duke
Pittsburgh rare sounds good, though I have to admit I've never heard of it.

I've got a tangential followup question - Is it just my local restaurant, or do all Outback Steakhouses suck? I've only eaten there 2 or 3 times - it's always an ungodly 2 hour wait for a table. But every time, they've screwed up my steak.
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The last time I went there, I found a hair that was at least 2 feet long in my appetizer. Accidents happen, I know, but this was just disgusting, I almost threw up right then and there. I haven't gone back since. I usually don't get steak very often when I go out anyway unless I'm going somewhere with really good food. I've found that I much prefer to buy a decent steak myself and cook it exactly the way I like it.

Also, I've never heard anybody from Pittsburgh use the term Pittsburgh rare, maybe it's just assumed around here.
 
Duke,
It's been forever since I went to Outback.
One of the things I've noted in the chains, is my steak is usually good, but my vegetables are almost always cold.

If I order potatoes any style other than fries---cold,
Green veggies---cold

I think they "plate them up" and wait for orders for meat.

My new favorite place to get a steak is in an Italian restaurant.
It is nicely cooked, usually comes with a nice pasta, and vegetable, and it is served hot.
 
I forgot to add an anecdote to my previous post.

I was out for dinner with colleagues one night, and I had a fillet steak. Because I was in a restaurant I knew could do it properly, I asked for it blue. It duly arrived, properly cooked.

When I cut into it, one of my companions leaned over, took one look and said "**** me. A good vet could get that going again".
 
Tomski
Here's a nice site about how to make the perfect steak:

URL deleted by moderator - not appropriate for this forum
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You're more than welcome to reasonably explain to us why you feel eating meat is morally wrong, but you're not welcome to post links to graphic images.
 
I can't see the problem with eating meat to be honest. I mean, it's not like the animal knows you're eating it.

Anyway, back on topic......
 
Yea I'm not one for anything but hard crispy bacon. Not sure why that one doesn't fit with other meat, but it just doesn't seem to taste as good unless it's thoroughly cooked.
 
Lightning hot Grill (ie as hot as it will go) put the rashers under and when the fatty edges are crispy whip 'em out.
 
Danoff
Yea I'm not one for anything but hard crispy bacon. Not sure why that one doesn't fit with other meat, but it just doesn't seem to taste as good unless it's thoroughly cooked.
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I think it’s because of the high fat content – fat tastes a lot better burnt than uncooked.
 
Pork must be cooked through.
You can eat it rare if you like, but you won't kill all the parasites and you will get very sick.

Beef is not as big a parasite bearing critter.

For safety sake, (as in the killing of all possible parasites) I like my meat cooked thru, at least medium.
 
i like mine at least medium-well,
I think the appeal of rare foods is you don't eat them often, and a taste you're not used too is often appealing.
 
:lol: As opposed to those of us who like our meat to taste like wet turds?

I'll take my meat wet and my turds dry thank you very much.
 
Gil
Pork must be cooked through.
You can eat it rare if you like, but you won't kill all the parasites and you will get very sick.

Beef is not as big a parasite bearing critter.

For safety sake, (as in the killing of all possible parasites) I like my meat cooked thru, at least medium.
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Interestingly....

I was watching a series of 'The F Word' the other night (Gordon Ramsays TV show) and he said that nowadays you can cook Pork 'pink' as it's healthier than it was.

Saying that, don't know whether I'd cook it pink or not.
 

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