Steak

I like my steak rare or medium rare, but I find that anything cooked more than medium becomes hard to chew and isn't as good, but that's my taste. I love it with lots and lots of spices and pepper sauce .

Funny thing I was like you, and I am. I don't eat raw meat, I eat my meat well done , fully cooked, but in some special types of meat (not all), it tastes really good when it's cooked on the outside, but not fully cooked inside, in tall steaks. It's really good, don't know the name, tried it in Portugal

The most valuable lesson I ever learned was stated this way: The longer a good steak stays on the fire, the closer it is to being a DISASTER. I, personally, prefer my steaks medium rare to rare. If you cook it too much it is like eating shoe leather. When I cook steaks at home I serve them with salt and pepper, nothing else.

I will not any kind of meat that isn't well done. I do agree a steak sandwich can be quite tasty. I've never put steak in chili or pasta. I have though when I was at a buffet that served steak was to large salad and cut up the steak and put it in a nice salad. Too bad that buffet closed down and the next closest location is a good 30 min away or so.

Steak? Well for me, it's always well done. I can't eat medium rare steak. I don't enjoy any meat that has not been cooked well. I hate the sight of fresh blood on the meat eat so if you give me a medium rare or raw steak, I'd put it back in the fire.

I like while well done, almost burnt. I could never eat raw meat because it's harder to digest.

Actually, Steak Tartare is, indeed, RAW. Basically, in a good restaurant, the cook, or chef if you prefer, takes a Filet Mignon and grinds it up like hamburger 3 times, so it comes out very finely ground, mounds it up in the middle of the plate, makes a depression in the middle and separates the yolk from the whites, places the RAW YOLK into that depression, places capers around the RAW YOLK and serves it. It is not cooked at all.