A thick Filet Mignon. It is thick enough to cook in the grill flavor and still be rare in texture. A filet is always tender and has the most flavor of any cut.
A steak should be cooked how the person you are cooking it for likes it, you should always ask how the person likes their steak cooking. Some people like their steak rare, some medium and some well done.
An under cooked steak.
The steak can be rare, medium or well-done. The eggs can be "up" (sunnyside up), "over" scrambled or poached. For example, you would simply say: "The steak medium rare, and the eggs over, please".
The steak is more cooked through than very rare (please view "When cooking a steak what is considered very rare?"). The steak is cooked till it is still red and cool inside but, by cooking it so that the inside temperature rises to 120 allows the steak to have some flavor.
There are several ways to cook/prepare a steak. It all depends on your taste and how well you'd like it cooked from rare to well done. If you like it to be red or pink inside you would like it rare. If you don't want any blood, then well done. The longer you cook it, the less blood.
Example sentence - The waiter asked if I wanted my steak cooked rare or medium rare.
Ronald Reagan liked his steaks well-done. I doubt that he hated rare steak, since he knew it could be cooked.
it means when it is well cooked and pink in side :)
That is the correct spelling of the adjective "rare" (uncommon, or a lightly-cooked steak).
Chicken and most edible fowl contain e. coli bacteria that must be cooked away before being eaten. Steak must be extremely fresh in order to be served rare.
1-1/4" for grilling medium rare sirloin cooked more done will be tough. Good idea to let the steak get to room temperature prior to grilling, this will ensure a more medium and less rare center (pink not raw).
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