How do you like your steak?

Do you guys let people know how to order steak when you are out? I have had to advise a relative not to order a filet mignon well done at a Ruth Chris' Steakhouse.....

 

Yes, I remember my grandma ordering a fillet well done, and then she complained it was burnt!

 

I'm a very texture sensitive eater, I'll get a gigantic slab of deliciousness... But by the time I'm done picking out the white fatty pieces my steak has shrunk significantly. Only a few places have their steaks where I don't have to dissect the entire thing before eating.

 

well done? Jeesh, talk about wasting their money

 

Probably because it was. Like someone mentioned before, they don't like whne you order it that way, so they burn the shit out of it. I know we did at Outback.

That being said, a true well done should not be leather (obviously cut affects the tenderness), but it should still be edible.

 

Personally I don't see much of a reason for anything outside of the Medium rare to medium range. Though I always eat mine medium rare. Anything more than medium and it seems that all of the flavor has been cooked out, or it has to be smothered in some kind of sauce. Seems like a waste. I figure if you have to add sauce because it is too dry, or has no flavor, then it is overcooked.

I thought it was funny with my ex-father in law how he did his steak. His exact words were: "Show it the fire, scare it a bit, then put it on my plate". The man would LITERALLY eat his steak WELL below rare. Of course the restaurants would never cook it that way for him, so he would always have to ask for it to be as rare as they can. I have tried it, but I did not care much for the texture. It just didn't feel right.

 

That's where a VERY HOT grill comes in nice. I don't want an uncooked steak, but with a hot grill you can get a nice sear on the outside pretty quick.

I cut my steaks thick so I can get a decent sear with a very rare middle.

 

Yes, you can sear it quickly that way, but it dries the surface too much for me. I like a steak that can sweat after it is put on my plate. Again that is a personal preference of mine.

 

Medium rare with a beer

 

I prefer my steak medium rare. I just grilled some steaks the other night. I always get the grill hot (400F) for 10-15 minutes prior to putting fresh from the butcher steaks on the grill.
Like another post said, "show it the fire, scar it a little, then onto the plate." I'm going to use that line.

 

Shave it and walk it through a warm room.

 

I think as soon as my girlfriend gets here, I'm going to drive twenty minutes to the store just to buy a steak. I don't have any frozen and I really need one now lol

 

x2 just drag it through a warm room!

 

rare, aged 5 days for extra tender and gameyness, i enjoy taste of raw rotting flesh

 

Ended up at Applebee's for dinner tonight.
Had the 7oz Cajun steak med-rare.
Plenty pink... wife's was closer to rare, and I think they fucked up and gave her a 9oz.

Yummy stuff. Manager came by and asked how everything was and I said that I'd like 4 or 5 more of those steaks!

 

medium rare. salt pepper only. served with a tad of horseradish. respecting the cow.

 

Rare-Medium Rare... Depends on the steak. Filet Mignon should be rare, as should NY steaks because they are leaner. Rib-eyes have more fat, so I prefer them to be medium rare, to give the fat a chance to melt into the meat. NO Sauce... dry rub or salt 'n peppa

 

Rare mooing back at me

 

^^ "Thanks for the F-shack. Love, Dirty Mike and the boys."

 

Ribeye: Fresh ground black pepper and coarse sea salt rub on both sides, very hot grill, 4-1/2 min on side A, 3-1/2 min on side B, tented under foil for 5 min--perfectly medium rare. I set the bottle of A-1 on the table to make it jealous watching me eat before putting it back in the fridge unused.

Best steakhouse: Saltgrass. Their ribeye will make you want to blow your brains out because you know it can never be that good again.