How do you like your steak?

This

 

I love medium rare on any steak. I don't use sauce b/c i like it's own juicy flavor, maybe some garlic mashed taters and creamed spinich with it? Big fan of filets, strips, but started cooking skirts for tex-mex.
Anyway, I've been using this for the past year and am absolutely hooked....

 

That stuff isn't bad. You should look into this stuff called camp seasoning. It's a blend of salt, pepper, garlic and some other herbs. It's really good on meats and even camp potatos.

 

medium rare to rare is the only way to go!

 

Rare for me and I'm talking RARE!! if any blood comes out when it's cut it's too done for me. I will pull it at about 112 and let it carry over to about 119

 

ive tried that kind of seasoning and have to say i prefer this one better

, although that one is awful good too

 

moist and pink in the middle.

 

I remember as a kid that my dad would cook everything beyond well done. I cant stand sirloins for that reason. He said that is how it had to be cooked for us kids. NOw I give him something off my grill and it is no more the med rare and he thinks its the best thing he has ever eaten. And my dad knows his way aroudn the kitchen so that is not the excuse

 

I'm a chef. I used to work in a high end steak house. The steaks were amazing. It's super hard to find that level of product now that I don't work in that kinda place.

Personally I think Filets are way over rated. It's a low activity muscle, so it gets very little blood flow, which means it has very little flavor. It's super super tender, but that's all you get out of. Texture and not much else.

My favorite cut is a Rib Eye - medium rare. I like New York Strips Rare. The rib eye has too much fat to be rare. Beef fat melts at a high temperature so it'll leave a waxy film in your mouth if it's not hot enough. That's why pork fat is so good along with butter and chocolate...they all melt at body temperature. Ever notice how sometimes certain puff pastry, like commercially made croissants leave a film in your mouth, like you ate crayons? It's because they use a fat that has a high melting point. This way when the liquid in the fat emulsification is released it flashed to steam with more power and gives the pastry more puff or loft. Sorry for the tangent.

Also there is no such thing as medium to medium rare. Once you're at medium there's no going back.

 

THIS! - FIlets, ok cut in my book. Rib EYE! Thats the cut. Then Strips as stated.

 

I like my steak like I like my women, cool and pink in the middle.

 

I like mine half alive and still scrambling to get off the plate.

 

You like your women dead?

at the restaurant I used to work at the cooks would refer to it as either:

rare, med rare, med, kinda ruined, ruined.

 

Wilderbeast steaks is where its at!

 

Definitely medium rare.

 

raw.

 

I cut off what I want to eat off the cow and ride the cow home when I'm done. (Raw).

I go for blue-rare stake typically if its a good cut of meat.. Something form Ass-hole-bees gets a medium rare covered in A1

 

glad i wasnt the only one that thought that was weird.

 

i like warm women... haha and alive

 

You probably can't get this where ever you are from, but this stuff is awesome steak seasoning, I would recommend ordering it if you can.