How do you like your steak?

[brooklynite]

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[chowder66]

1. Doesn't look appetizing but if they can get the taste close I'd try it.

[lillypaddle]

2. Hell, these days I'll eat just about anything

[Lochloosa]

3. Medium Rare.

[greatauntoftriplets]

4. Lead it out for me.

Extra rare.

[The Magistrate]

5. I Knew There Was A Reason I Liked You, Ma'am

That is how a steak is supposed to be....

[greatauntoftriplets]

18. There were some raised eyebrows when I ordered extra-rare meat when I was young.

The feeling is mutual, Sir, even if you liked your beef well done.

[PCIntern]

9. I'm Pittsburgh rare...

Charred on the outside, raw on the inside

[greatauntoftriplets]

19. Absolutely, even though I've never heard the term "Pittsburgh rare" before.

[hatrack]

10. If it don't moo, it won't do!

[greatauntoftriplets]

20. That's exactly it.

[GulfCoast66]

6. From a steer. Not a lab.

Cooked rare. At 53 I’ve leaned to like about a 6oz cut.

Ribeye.

[11 Bravo]

7. With just a faint pulse.

ie: blood rare.

[dameatball]

8. Charred outside with a uniformly pink inside. I guess that would be medium. Grew up in a

house where everyone else liked rare....not anymore!

By the way, my ex-wife loved steak tartare (sp?) Not for me.

[GulfCoast66]

21. My wife likes her steaks well done. But loves real, French style Tartare!

Go figure.

She even likes my Venison Tartare but won’t eat cooked venison unless in a stew!

We are all strange in our own way.

[dameatball]

22. Indeed. The first time I found out she liked tartare we were out with her parents, early 70's.

I declined the tartare and tried the escargot. It wasn't bad. Glad I gave it a go. Never heard of venison tartare but it makes perfect sense by definition. I grew up with very mid-century small town Florida menu options. I thought TV dinners were exotic.

[lastlib]

11. Just run the cow past the grill enough to scare it.....

...then cut off a slab.

If the vet can't save it, it's overcooked.

[Ilsa]

14. Is Hannibal your real name?

[lastlib]

16. no, but I play him at the steak-house!

[Roland99]

12. Medium rare. Nicely seared outside. Touch of salt/seasoning

Filet Mignon

[MyNameGoesHere]

13. If meat is so evil, why does everyone try to imitate it?

[Celerity]

17. to attract non-vegetarians who are set in their ways in terms of food taste nt

[Silent3]

15. I'd prefer to see that done with lab-grown actual meat

While plant-based meat substitutes will certainly have a place in the future of more ecologically friendly and efficient food sources, I'm really looking forward to actual animal meat that's produced from cell cultures without having to raise and slaughter animals.

I've often wondered how many vegans would eat meat if no animal had to suffer or die for the meat to be produced.

Of course, there are a huge number of people very hung up on the ill-defined concept of "all natural" who won't touch either vegan or non-vegan meat substitutes, especially the anti-GMO crowd. They'll pose an obstacle to progress in improving our food supply.