How do you like your steak?

[timebomb]

Rare

[mboschm]

As to follow the general trend, I like mines medium-rare.

[Prof. Moriarty]

Medium Rare

[nosedog]

Medium rare for anything. Ribeye is my preference. Quality over quantity.

[Yanks27]

Another vote for medium rare, with rib eyes being my favorite. I think I'll get a case of rib eyes this week, from my restaurant supply house, frommwen I owned restaurants.

[mretzloff]

Medium rare with nothing but salt and pepper.

[Rattbones]

Rare and properly seasoned

[Talal]

medium rare , only salt

[Haggises]

anything from blue to medium rare.

this thread has got me hankering for some carpaccio now....

[elsmooth]

Medium rare is my way...and nothing is wrong with the blue cheese topping!

[mol81]

Medium rare

+1 and fleur du sel sprinkled on top

[BigBull]

First off: Steak brought to room temp prior to grilling. Only way to do it.
Medium Rare or less with seared outside. Light seasoning of salt, pepper & garlic salt.
Cuts: Porterhouse, Ribeye, Filet or Strip in that order. Bone-in anytime its possible.

[whavens]

My favorite is Ribeye and it has to be RARE.

[GencoOliveOilCompany]

Rare. S&P only. The key to a great steak...is starting out with a great steak!

[The Count of Merkur Cristo]

The Mrs. and I being carnivores...like our steaks 'medium'.

"To eat steak [medium]... represents both a nature and a morality". Roland Barthes

[Rushman2112]

Slap its arse if it dont run off then sling it on the plate. Blue! But its gotta be hot.

I go quite rare too, but so often the restaurant will not take the steak out of the fridge early enough. At home, I take it out (oer missus) at least an hour before it gets introduced to the griddle pan.

If I am in France, I always order "saignant" which seems to work. Here "well done" is pretty close to what I would call "medium"

[Obsessed]

Medium rare

[jwhite]

There are so many interpretations of what those terms mean that it gets confusing discussing them. We all know what we mean by med-rare but you wouldn't believe how many peoples views can be radically different from one another. These are the definitions I was taught working in nice independents.

Rare - cool red center
Med/rare - hot red center
Med - protein texture change but pink crust to crust
Med/well - pink ribon at center
well - no pink

With those definitions I can be happy with anything at Med or lower, but my preferences depend on the cut.
T-bone/strip - med rare
Ribeye - med
Fillet - good coating of crushed pepper and seared rare.

[Slash McCoy]

Waittress: How do you like your steak?

Me: I like it just fine!

Or as my grandpa used to say, "just knock of it's horns, wipe it's bottom, and throw it on the plate! Well, he didn't actually say, "bottom".

[oc_in_fw]

Warhawk:

Medium rare, bone-in rib eye with Montreal Steak seasoning always gets raves for this griller in my house.

Don

Exactly what you said. My buddy was over this weekend, so it was three Nolan Ryan ribeyes (I have never gotten a bad NR steak) with corn and squash (coated with olive oil, with salt, pepper, and fresh oregano) also grilled.