How do you like your steak?

[ksb63]

Medium to medium well. Steak at room temperature seasoned with fresh ground pepper and and a pinch of fleur de sel placed on hot grill to sear then moved to cool side to finish slow so even my wife's well done steak is still moist.

[yakster]

I like my steak rare, as in I rarely eat steak. When I do occasionally indulge I'll ask for it medium rare. I did once cook up some steaks Sous Vide style in a PID Crock Pot and then sear the meat which came out pretty good, but it was too much work to become a regular thing.

[Blade Boy]

Ribeye, medium rare

[Indigo3]

a vote for rare here too! I sometimes like to melt some blue cheese on top... is that wrong?

Blue cheese shares many flavour profiles with quality dry aged beef which is why it works so well, used with a cut like tenderloin which is often lacking in flavour it makes for a classic combination. I'd probably make a sauce rather than treat it like a burger though.

[Cheapogit]

Blue (or at very most undercooked medium-rare!). Alternatively, Raw, hand chopped, with chopped capers, shallots, gherkin, a bit of parsley, tabasco and Worcestershire sauce, S+P, and a raw egg yolk.

Lovely!!!

[Toddy]

Medium Rare.

I once worked with an Australian and one day at a barbecue he was asked how he liked his steak, to which he replied "lift its tail, wipe its ass and show it the fire"

[Amir]

Below is, an Alton Brown version for indoor cooking: I found I had to cook my steaks a bit longer, for medium-rare, but like shaving, YMMV.

[hide][top]Ingredients

• 1 boneless rib eye steak, 1 1/2 inches thick
• Canola oil, to coat
• Kosher salt and ground black pepper

[hide][top]Directions

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

[Rushman2112]

Just had one tonight - 260g Aussie rib eye, grass fed. Out of the fridge an hour before cooking, liberal application of Ile de Re fleur de sel and fresh cracked black pepper. Heat up the griddle pan and then about 3 - 4 mins each side and allow a few mins to rest. Perfect with a bottle of special offer Pinot Noir, a mere S$20...

[camjr]

I like mine on the rarer side of medium rare. We use a seasoning prepared by a local butcher shop that is absolutely killer on beef. I put it on about 10 minutes before cooking to pull out a small amount of the juices. I get my grill and iron grates as hot as possible, sear it on both sides for about 2-3 minutes to crystalize/carmelize the seasoning and juices, then back the heat down to finish them. If cooking indoors, we go with the classic uber-hot iron skillet method. I'm very lucky in that I have both a traditional butcher shop that ages their own meat and cuts it for me and a traditional grocer that sells US Choice Angus, with at least one cut (ribeye, strip, t-bone, or porterhouse) on sale for $4.99 - $5.99 per pound every day of the week.

Here's a pic of some bone-in ribeyes I picked up from my local butcher shop a couple of weeks ago for the grill:



Cheers!


My wife was not a fan of steak until after we married--she grew up with her father preparing the family's steaks well done. Who could blame her? Once she had a "properly" prepared steak, her life changed for the better.

[Rushman2112]

I nearly took a bite out of my screen! Stop posting food porn please...

[darkxshiki]

lol i like my medium rare . something i uses it as an indicator how great their meat are. i once ordered a 30% beef wellington. pretty bloody and tad hard to chew.

[Ryan83]

medium rare

[drathgeb]

Mid-rare

[trom2k]

NY strip, good char on the outside and mooing inside. AKA Black and Blue or Pitsburgh Style.

[auk1124]

For most cuts, medium, with A-1 sauce and a baked potato on the side. Sirloin tips get smothered in peppers and onions and A-1 sauce.

[WesternModern]

Rib-Eye or Sirloin, kosher salt & cracked pepper. Medium-rare.

Flank steak gets either Montreal Steak Rub or just kosher salt (no marinades, ever). Medium to medium-well. Sliced into strips.

Always charcoal, never gas!

[troy1979]

Medium well, can't stand the blood running

[Austin]

Well marbled rib eye grilled medium.

[Venom8431]

If it's a steak or a burger it should be medium rare to preserve that wonderful beefy flavor. I tend to prefer Filet Mignon or Porterhouses.

[DeusVult]

Medium rare for me. Favorite cuts are T-bone or boneless rib eye. I'm not as wild about the strip steak; IMO, the bone ought to be left on. On the rib eye, I find some supermarket offerings have plenty of fat, but it's poorly distributed, meaning larger strips of fat alternating with lean, as opposed to proper marbling. I buy all my beef (side at a time) from a local butcher, who has his own cattle. Very good quality, steakhouse quality. He sells mostly to Kansas City steak houses.

Just salt and pepper for seasoning, occasionally I'll rub a clove of garlic over the steak. For a condiment, I like an herbed butter or occasionally some A1-style sauce - got a recipe for homemade. A good steak doesn't really require a lot of stuff globbed on it though.

Not many people have mentioned cuts outside the rib and short loin areas, but a choice or better sirloin is quite good; I often marinate sirloins (a la Weber's molto bene sirloin). I've also had some very good flat iron steaks (from the chuck if you're not familiar)