What’s your number?

May 17, 2019 4:34 AM

5 and u can all f off I like what I like

7 years ago | Likes 3 Dislikes 1

2, it’s soooo tender and get a wide range of flavor.

7 years ago | Likes 10 Dislikes 0

1.314314314314 (I like Pie with my steak dinner)

7 years ago | Likes 2 Dislikes 1

3. I don't like it bloody but I don't like it well done. Also, I gotta have a good sear on the outside.

7 years ago | Likes 1 Dislikes 0

2.5/3

7 years ago | Likes 26 Dislikes 0

This is the correct answer. Any other answer greater than this should be punished by death in Gulag.

7 years ago | Likes 2 Dislikes 0

The moment the raw red texture seen in 1 vanishes, that's it, it's ready

7 years ago | Likes 2 Dislikes 0

-5

7 years ago | Likes 2 Dislikes 1

3 is pushing it

7 years ago | Likes 1 Dislikes 0

0

7 years ago | Likes 1 Dislikes 1

Depends on the cut of meat. If it’s an eye fillet, then 1. If it’s something with marbling, then 3-4.

7 years ago | Likes 7 Dislikes 0

This but never 4. 1 or 2 or 3

7 years ago | Likes 1 Dislikes 0

Between 2 and 3. Just enough that it doesn't have the texture of raw meat but enough blood and juices to have flavor and soak up with bread

7 years ago | Likes 1 Dislikes 0

1, 2, and 3. Fine with that entire range.

7 years ago | Likes 1 Dislikes 0

2.5

7 years ago | Likes 1 Dislikes 0

Medium rare for fatty pieces and rare for leaner pieces.

7 years ago | Likes 2 Dislikes 0

i'd prefer either 2 or 3

7 years ago | Likes 1 Dislikes 0

1-5. Just gimme the damn steak!

7 years ago | Likes 3 Dislikes 0

Anywhere between 0 and 3.

7 years ago | Likes 1 Dislikes 0

Is there a "Mooooo" rating?

7 years ago | Likes 1 Dislikes 0

I'm kind of a 0 to .5 guy, I think the term is "blue".

7 years ago | Likes 1 Dislikes 1

Bloody and mooing. Put a band-aid on it and it walks away

7 years ago | Likes 2 Dislikes 2

3.5-4. Any lighter and I get sick.

7 years ago | Likes 2 Dislikes 0

2 and 3.

7 years ago | Likes 1 Dislikes 0

2 all day. Looks cooked through should be at a safe internal temp while still being tender and juicy

7 years ago | Likes 1 Dislikes 1

1.5

7 years ago | Likes 4 Dislikes 1

1

7 years ago | Likes 4 Dislikes 0

3-3.5, depending on quality of the meat.

7 years ago | Likes 2 Dislikes 0

For what type of steak though? That’s the important question

7 years ago | Likes 2 Dislikes 0

Used to be a 5, because I grew up in a home that didn't know any better. Became an adult and traveled the world. Now 2-3 (if done correctly)

7 years ago | Likes 4 Dislikes 0

2.5-3 to be more accurate. Again, depending on the country, cuisine and country I'm in, makes all the difference. The rating and quality too

7 years ago | Likes 2 Dislikes 0

3-4

7 years ago | Likes 6 Dislikes 2

3

7 years ago | Likes 2 Dislikes 0

All of them. Who the fuck turns down a steak?

7 years ago | Likes 5 Dislikes 1

If I’m paying for it, no way I’m going with the bottom one. Or the one above it for that matter.

7 years ago | Likes 2 Dislikes 0

I don't usually buy a steak at a restaurant since I'm a chef and unless someone else buys it for you, you're always paying for it

7 years ago | Likes 2 Dislikes 0