How do you like your steak?

Simple as that. Discuss.


I prefer my steaks medium rare when I prepare them but order medium when at a restaurant.

A1 is also out of the question. Personally, I believe a good steak doesn't need steak sauce.

 

I searched and couldn't believe this hasn't been posted yet.
If it has...

 

Moose steaks....

 

How i like my women, bloody

Medium, with ketchup and a1

 

x2 if steak done right don't need any sauce

 

X3

 

thin pink line down the middle with the right juices flowing. no steak sauce if it was done right. with me on the grill its always done my way from start to finish.

 

I like mine medium well but at restaurants I order medium because they always seem to cook them 1 degree over what I order.

 

Medium for me. I cook mine on a cast iron skillet with a lot of butter, then finish them up in the oven and finish off with fresh blue cheese melted on top.


I was at a nice steak house with some friends and one of the guys ordered his steak medium well. The waiter, without missing a beat, just said "why?"

 

Medium rare to rare. The bloodier the better

 

All in the freshness.

If I butcher the cow then extra rare on the spot.

A few hours butchering then rare.

Unfrozen steak at medium rare.

Previously frozen steak at medium.

 

I usually try to find the best steak houses during road trips, i will ask the locals where to find the best steaks. Filets are good but not enough meat usually, mostly I go with the NY's or porterhouse, something in the 12-14 oz range. I have a weakness though for awesome rib-eye, especially if the crust and seasoning is done right. Y'all can skip all the crap on steaks, bacon, gooey crap and whatnot, i will do some mushrooms on occasion. Sometimes I may do a pepper steak or a red-wine and mushroom preparation. A truly awesome steak shouldn't need anything once on the plate, a light rub or just S&P when cooked, too much seasoning is a sign of a chef trying to dress up a bad piece of meat. I will usually ask for some horseradish though, especially rib-eye and porter cuts. The chef should have it fully rested before it comes to your table and you shouldn't need anything more than at most a dash of salt. It should cut like butter if it's great stuff and cooked right. It shouldn't be overly hard or chewy in the rare to medium rare range, anything above medium rare destroys the structure of the meat IMO.

 

With a blowjob, of course!

 

Generally rare, but depends on the cut and where it comes from.

 

Medium rare elk steak, delicious..

 

I like a nice delmonico. Sea Salt, cracked pepper, let steak come up to room temp after seasoning about 45 mins. Sear on a HOT HOT grill, long enough for a crust to build. Remove, let stand for 15 minutes covered with a peice of tin foil. Enjoy, I like rice and spinach as a side, and a coke or beer.

Don't forget to wipe off your manly mustache once done.

 

Medium rare for me. I love a little bit of A1.

 

Medium rare with Heinz 57 on the side.

 

Mooing with some sear marks. I agree with then no sauce most of the time but I like my food spicy so I normally put a home made horse radish sauce on it.

 

I like my steaks to have a heartbeat. Just drag it across the grill and slap it on the plate. I cook mine to just over rare if it is a good cut and I am cooking it. I always order med-rear in restaurants and it usually comes a little over which I expect. Never any sauce out of a bottle, but a nice pan sauce is good sometimes.