As to follow the general trend, I like mines medium-rare.
Life is infinitely stranger than anything which the mind of man could invent.
Medium rare for anything. Ribeye is my preference. Quality over quantity.
Gavin :: Sydney, Australia
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.
Medium rare with nothing but salt and pepper.
Matthew | QueenCharlotteSoaps.com - Handmade hand & body soap, shampoo bars, tallow shaving cream and soap, aftershave balm, and much more
Rare and properly seasoned
medium rare , only salt
Sir Brownalot - Guardian - Knights of the Maillard Table
anything from blue to medium rare.
this thread has got me hankering for some carpaccio now....
Tony, Steward In the Mess Hall. Part time cook, full time bottle washer.
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Old Scottish saying. There's nae hair sae tough it cannae be sliced in twain by a metal blade.
GI 2013. Tempt me not.
Medium rare is my way...and nothing is wrong with the blue cheese topping!
-- Eric --
"I'm afraid the lemur got into the pudding cups."
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.
BOTOC - 2011 R41, PMJ, SOC 2-Band/Boar fan club; Noob Straight User.
My favorite is Ribeye and it has to be RARE.
I didn't surrender, they made my horse surrender though.
Walter Havens, proud member of the Brotherhood of the Open Comb
Bringer of the Badger. "it's my job"
Rare. S&P only. The key to a great steak...is starting out with a great steak!
The Mrs. and I being carnivores...like our steaks 'medium'.
"To eat steak [medium]... represents both a nature and a morality". Roland Barthes
Last edited by The Count of Merkur Cristo; 06-06-2012 at 12:12 PM.
Christopher ~ Member of the Order of Pinaud, Face Latherers Club United, Alliance of Merkur, League of Extraordinary Mild Shavers and the Voskhod Comrades Club.
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"
Driving down the razor's edge 'tween the past and the future
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.
Bearing the burden of responsibility..... It's probably my fault.
Treat your silver as if it were earthenware and your earthenware as if it were silver - Seneca, Letters of a Stoic
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".
Banned for Life from "Over There"... TWICE!