On 02 Aug 2004 02:57:43 GMT, D (Ablang) wrote:

>I know that there are different degrees or levels to cooking a steak, ranging
>from rare (what does that mean?) to well done (usually how I like mine).
>
>But say if you are ordering steak in a restaurant, what are the degrees of
>cooking a steak in-between the levels I mentioned above? How is one supposed
>to know what one wants if one is trying steak for the 1st time?
>
>
>==
> "Middle age is when your age starts to show around your middle."
> -- Bob Hope


I like mine pink in the middle! Take a look at what the Beef Industry
has to say about proper cooking...double click this link...

http://www.txbeef.org/cooking_it_rig...#meat_doneness


remember, the warnings you hear about making sure there is no pink
color in the cooked meat is for "ground meat only". Steaks are a
different way of cooking and if you cook your steak until it is gray
all the way through you might as well warm up your shoe leather and
eat it, you have ruined the steak.

Bill