olemikey Loc: 6 mile creek, Spacecoast Florida

I can relate very well to this sentiment!!!!!

Geegee Loc: Peterborough, Ont.

There are three "donenesses" for steak: Rare, Medium and well ruined!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

... 130deg inside... crispy out!

To see more Delishious food, Visit the Food section here at UHH!! ..... Whooohoo!!

Niklon Loc: Athens, Ga

😂👍😂

SteveFranz Loc: Durham, NC

Three ways to cook hamburger:

Rare
Medium
Hockey Puck

PAR4DCR Loc: A Sunny Place

Don

lmTrying Loc: WV Northern Panhandle

Yeah, I can remember going to Pizza Hut 45 years ago, sliding into a booth, picking up that big shaker of pepper seeds, shaking out a bunch, and tossing them into my mouth and munching. No waitress, no water, everyone agast at what I just did. Today, there is a lot more than just peppers that I can no longer eat. So enjoy it while you can.

robertjerl Loc: Corona, California

Our trips to that BBQ place were my senior year in High School and my first two years of college. So 1962 to 1965, I will be 77 October 8.
When I was in elementary school for several years my Grandfather owned a BBQ restaurant on the side of US60 just east of our hometown. My Mom, Dad, Uncle and Aunt ran it. We soon became the stop for truckers coming through, starting with people my Dad used to work with when he was a long haul driver. They passed the word, and we had to turn the small pasture next door into a parking lot for trucks. I still have the recipe for the BBQ sauce we used. It was developed by one of Dad's best friend's father, who did our BBQing. He was so good, a minister who had left our town in Western Kentucky and taken over a church 250 miles away in Arkansas came to pick him up once a year for his church's big BBQ fundraiser. You could shuffle ingredients around to make it a basting sauce. marinating sauce or for the shakers on the counter and tables. Just vary the amount of cayenne powder or Louisiana Hot Sauce, ketchup or vinegar to make it thick, thin, hot or safe for little kids.

Lucasdv123

At 16 I worked in a restaurant as a steakcook.one day one of the waitresses asked for an extra extra extra rare t bone.i flamed up the grill with butter and threw it on the grill.after 10 seconds I flipped it over and after another 10 seconds I threw it on the plate with a baked potato. My buddies told me I would get fired for that little stunt.i told them that I was tired of having the waitresses coming in and asking for all kinds of stuff so I was going to teach her a lesson.(I knew the manager's son so I knew I wouldn't get fired)about 4 minutes later here comes the waitress with the damb steak and dropped it on the counter. I asked so how much longer should I cook it.she replied. "You overcooked it".now the joke is on me.i lid llt up the grill and hit it 5 seconds on each side.back in the early 70s a $3 tip was fine and a $5tip was great.the waitress walked into the kitchen waving a $20 tip and told me the guy wanted it raw but it was impossible cause of people sitting next to him.she said he had never eaten a better steak at any restaurant.

BebuLamar

Eating it raw seems fine to me but when I cook it's better be well done. I don't do thing half way.

turp77 Loc: Connecticut, Plainfield

I tell the waitress when it just stops Mooing

Bridges Loc: Memphis, Charleston SC, now Nazareth PA

Steak tartare!

Bridges Loc: Memphis, Charleston SC, now Nazareth PA

Then you have never enjoyed a properly cooked steak! Some people are afraid of E.coli. E.coli is present on steaks but also on our skin, in the dirt we walk on, and just about everywhere else. The problem with E.coli is that when meat is ground and the E.coli is pushed into the meat it forms colonies. These colonies are what produce the toxins that make us sick. That is why we can eat raw meat like Steak tartare without getting sick. You wouldn't want to eat raw ground beef though! I like my steak with a well-cooked outside (crispy) and with a nice pink/reddish center. It is difficult to do this at home but some of the better steak restaurants have grills with forced air circulation that raises the temperature above 1000 degrees. This is how they can make a steak crispy on the outside and maintain a nice red center. The highest temperature we can get at home is not enough to crisp a steak on the outside while maintaining a cool center.

BebuLamar

I have eaten steak cooked the way you said properly and I never like it.

SteveFranz Loc: Durham, NC

While it is possible to get sick from eating rare ground beef, it's not something that's very likely or very common. I just celebrated my 79th birthday & have been eating rare hamburgers since I was a young child. I don't recall ever getting sick from eating a rare hamburger. I've gotten sick from lots of other food, from salsa to oysters, but not hamburger. I guess the key would be to get your hamburger from a good source - or make your own. I generally get cheap chuck & grind my own.