Lets start a war III

As rare as the chef dare serve it. :D I think it says a lot about the restaurant if they have the confidence in their meat to serve a proper rare steak.
 
Medium rare and salted. T-bone on the grill is nice or I will cook a London broil in the skillet. Gotta have some veggies on the side.
 
Medium-well. I'll coat it in soy sauce, seasoning salt, onion flakes, chili power, black pepper, red pepper, parsley, and powdered butter. I'll usually press the seasoning in and then let it sit in the refrigerator for 4-6 hours. Crank the propane grill to 500 degrees. Then grill on each side 4-5 minutes depending on the thickness of the steak. That's usually how I make mine, and it comes out hella delicious!
 
Octavian said:
Let's discuss something much more important than chocolate or breakfast pastry preference...how do you like your steak?

For me it's medium or medium rare, depending on cut, as Dog intended it. As the wise Hank Hill once tweeted:

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Wipe its ass, knock the horns off, and chase it past the (stove/grille/broiler/other cooking apparatus) on the way to the table - that's my concept of "Well Done Steak". :)
 
Not rich enough for steak, but I did have one I liked that was well done and done on a grill at a cookout long ago.

So...

... Well done.
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It's been years since I had a steak. I rarely eat beef, I'm a pork and chicken man. Even when I make tacos meatloaf or chili they're combos of ground pork and ground chicken.

Even if I were to go to a steakhouse I'm likely to be the person ordering the chicken.
 
caikgoch said:
If you can't get beef, go with pork. I love pork ribeye and it costs me between 2 and 3 cents per pound for fresh free range.
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I was thinking beef the whole time. I got about 10 lbs of pork steaks in my freezer now as part of my Christmas gift from my folks. I might have to lay out a package for the morning. But I also cook pork steaks well done.
 

I've totally had conversations just like this before! Salt and pepper is all steak needs in my opinion. I buy a half cow every year and I decided to go super thick on the steaks this time. Sadly I turned to Google for grilling advice and my medium rare ended up medium well. Damn you Google!
 
I didn't know there was anything other than Blue. You live and learn! I think all steak is "well done" if your chef did it perfectly.... but without blood? You need therapy!
 
420Fatty said:
Blue?
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GIve or take some minor nuances that don't make enough difference to worry about, blue = "pull the raw steak out of the cooler and "cook" it by applying just enough heat to bring it back up to body temperature". So in effect, if you order a blue steak, you're ordering it "raw but not cold".

Used to be *RELATIVELY* common, at least among the "truly high class" (not just "looks fancy", but actually qualifies as being "high class", never mind how fancy the decorations in the dining room might or might not be) restaurants, but with all the rules that have to be followed anymore, it's almost impossible to find someplace in America, regardless of whether they're the ultra-high-class "Chez Froo-Froo" or the bottom-of-the-barrel "Mel's Road-Kill Cafe And Botulism Palace", that will serve you a *PROPER* blue steak. If you really want one, about the only way to get it is grow the cow yourself, do the killing and butchering yourself, then cook and plate it to your liking yourself. It might actually be flat-out illegal to serve a blue steak to anyone but yourself, though I haven't looked into that far enough to say for certain.
 
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