Why do some people want meduim rare steak?

Question

I reallly have no clue about the whole steak thing if you could please help me

Answer 1

It honestly boils down to personal preference, though chefs and serious cooks sometimes dislike preparing steak medium or well-done. Medium rare indicates a piece of meat which is warm and brown on the outside, but pink and cooler in the middle. It is a stage when it is warm but still retains the natural juices which will cook out if it's heated longer. These juices will keep the meat moist, more tender, and more flavorful.

I enjoy my steak medium rare because it is heated enough to at least kill some of the bacteria, making it a bit safer (in my mind) than a raw piece of meat; because I like the texture; and because I have a personal aversion to dried-out meat. I find that when steak is cooked past the medium-rare stage it is dry and loses a lot of its flavor, and also becomes tougher. On that last note, my mom prefers her steak medium rare because it's easier for her to chew.

Steaks can range from:
-rare (essentially raw)
-medium rare
-medium (warm, no pink)
-medium well
-well done

Answer 2

Why do some girls wear red lipstick while some don't? Why do some people like pizza while others prefer hamburger? It's just all a matter of taste/preference. No right or wrong either way. I personally prefer just below medium rare steaks if the quality of the meat is very good ( USDA Prime grade, Angus beef, Or Kobe/Matsusaka wagyu beef from Japan) and I am familiar with the source of the beef. The flavor and texture for me is simply better. My wife likes hers "well done" (cooked through) which makes me cringe (as I'm sure she does too when I have my medium rare) because I feel it ruins the meat. But it's her choice and I don't bother her about it.
If I don't know the butcher or supplier, or the quality is not top notch, then I follow the old Texas cowboy adage.. "if it's brown it's still cookin'..if it's black, it's almost done..."

Answer 3

The different "preparations" actually refer to temperatures to which the steak is cooked, measured in the center of the thickest part of the meat. Although the USDA typically says that 145 degrees F is required to prevent any foodborne illness, rare steaks are generally cooked to a temperature lower than that. Rare is generally a cool, red center...cooked mostly just to change the color of the outside of the steak...the center will be cool, but not cold. Medium rare is a warm red center, cooked slightly longer than rare. Medium is a warm pink center, medium well is a center that is mostly brown with hardly any pink color to it, and well done is completely cooked throughout. People choose how they want their steak cooked because it changes the flavor of the meat, the "juiciness," and the tenderness as well. Some steak is typically prepared one way - steak tartare is raw (or at the least VERY rare), prime rib is typically served medium rare-ish. Usually, more expensive cuts of steak like prime rib or filet mignon are not recommended to be cooked about medium as they lose most of the characteristics that cause them to cost so much in the first place. Happy cooking! (Or ordering :)

Answer 4

I think it has to do with an iron deficiency. There are certain times when I crave a rare steak because of the texture and the fact it still bleeds, somewhat.

Pica can occur during pregnancy. In some cases, specific nutritional deficiencies, such as iron deficiency anemia and zinc deficiency, may trigger the unusual cravings. Pica may also occur in adults who crave a certain texture in their mouth.

Answer 5

Medium rare steak tastes good!

Answer 6

My boyfriend Loves medium rare, he says it's juicy and has more flavor...
BUT I on the other hand, like to make sure my meal is dead and therefore, I ask that it is charred. I love the taste too.
I wonder if they wonder why we like it well done.....

Hope this helps!

Answer 7

because it doesnt taste burned and is easier to chew. Dont u have something else to b asking?

Answer 8

Because they like it that way .