How do you like your steak?

Medium rare. I’ve been enjoying the skirt recently.

Most of the time, medium well. If I’m in a really great restaurant where I can honestly trust the quality of the meat, then I’ll go for rare. I love the taste of blood. Om nom nom.

Grazing.

Porterhouse or New York steak, seasoned simply with fresh-ground black pepper and kosher salt. Grilled over hardwood charcoal with a whiff of oak smoke. Cooked medium-rare. Served as-is or with fresh horseradish.

yeah, skirt or flank are very good! fajitas!

@dave: yeah boy! i second that!

well done please :)

Marinated flank steak, slowly grilled to a perfect medium-rare. Maybe with a mushroom glaze.

vat-grown

Medium rare.

I love, love, love brisket or the flank steak sammy at the local bakery. I’m looking forward to it next spring (it is a spring-summer dish for them).

Rib-eye, Medium Rare, Lightly dusted with s&p, Horseradish on the side. I’m also very fond of the same cut w/crumbled blue or Gorgonzola. Damn, this place always manages to make me hungry!

On the grill, medium rare, no way to beat it. :) Same with porkchops, on the grill. Grilling is the way to go!

Beef flavored.

With lots of different spices (for the chops) Like paprika, salt, pepper, etc. Steak goes very well with steamed broccoli with butter and LOTS of salt, and the chops go well with noodles drowned in alfredo sauce. It’s delicious! agreed btb… I’m just getting ready for some porkchops on the grill, with some broccoli and plain pasta. mmmm!

Medium well.

beef tenderloin on the grill, sliced in medallions and served over mixed greens with light touch of balsamic dressing.

I like just about all steaks on the grill medium well. But if I have to pick one well then t-bone.

I love skirt, flank, and prime rib… medium rare with a good, salty sear on the outside.

RARE. I want there to be blood all over my plate when i cut into it :P My favorite way of having it cooked though is Pittsburgh rare, burnt to hell and back on the outside, rare on the inside. Its great, nice crispy outside with a juicy center mmmmmmmmmm.

MMMM, this is making me hungry! I love a porterhouse cooked medium with salty button mushrooms on the side.

marinated in the blood of my enemies.

wha?

I like a new york strip or sirloin touched for ten seconds on each said of the grill. I want it to still moo when i eat steak. ANd you know what they say about men that like rare meat ladies…

@uberbatman: I’m so hungry now.

when I was allowed to eat meat I had to have mine cooked to the max!! any red.. well lets just say it went back to the grill. well cooked for me.

Pittsburgh. Grilled with onions and mushrooms. Shredded raw horseradish on the side. Glass(es) of red.

Still Mooing

I never eat steak at home. I will occasionally have fillet mignon mediem well- best at Outback Steakhouse.

rib eye, medium or medium well. i also like sirloin, t bone, porterhouse.

at home, i would grill it or broil it.

fave side dish: string beans.

Tenderloin, garlic butter, cold center rare (if you listen carefully, you can hear the mooing softly in the background, and the sound of cowboys at round-up.) Or, as my kids called it when they were little, “raptor meat.”

Filet Mignon
Medium Rare
Garlic Butter

Mmmmmmm…I need to be alone for a few

i want steak now.

Del Frisco’s steak. yum.

Rare. Filet mignon or top sirloin.

Rare. More like seared.

I am pretty sure I still like a nice medium rare fillet, and if I ever get this last son through college, I am going to try it again and find out!

Medium rare. On the other hand, I’m also very fond of steak tartare.

Rib eye on the grill, with a dry rub, rare.

Any tender cut, cooked in a cast iron skillet, well done. NO BLOOD allowed.

Rib eye—> medium
T bone—> medium rare
Strip—> medium well done
Ground—> very well done
Tongue—> medium
Certain other organs—> blue

So bloody a good vet could revive it.

I’m my belly.

Midlle roasted

Still on the cow. (But occasional lapses at a really good steak house; in which case, medium rare ribeye.)

I also like regular philly-style, hold the cheese. :)

@janbb You really shouldn’t be trying to eat a chunk out of a live cow. That’s dangerous and not tasty.

Tough, too! You need to look for a steer, about 8 months old. Cows and old bulls usually go for hamburger.

@richardhenry says you….

@ richardhenry – Don’t knock it til you’ve tried it! Haven’t you heard of the raw food movement?

@janbb Is it raw if it’s mooing at you? Isn’t that like, pre-raw?

@ richardhenry – Maybe I should pioneer a mooving food movement?

Just hit the cow in the a** with a hot skillet and lead it on in!

I have to go with medium well. I can’t get past it if it is too red. I was raised by my dad, who always made steak brown, as in dead and a but dry. I had never had a steak less done than that until i was over thirty. I found now that if I cook it to 160 and let it rest for ten minutes it is perfect every time. Lightly pink and very moist. The texture of rare is not for me. I will eat almost any steak.
Cheap but good steak = Top sirloin
Favorite now = chile and garlic marinated flank
Wolf Lodge Idaho = Porterhouse
Now and then = Rib eye
Indulgence = Tenderloin. I buy in bulk and cut it up my self

I like a good chicken fried steak. I haven’t been able to find a really great one since I left Texas.

As far as other types of steaks, Give me a Ribeye, top sirloin or filet, burned seared on the outside, red on the inside.

One of these days, I’m going to try a steak “Pittsburgh rare”- blackened on the outside, rare on the inside. Supposedly, steel mill workers would bring meat to work and cook it on red hot pieces of steel so it blackened quickly. There’s a restaurant in Pittsburgh actually called Pittsburgh Rare in the Station Square area which was an awesome steak (cooked medium, nothing crazy) for about 50 bucks. Good stuff.

How I like my women. Charred on the outside and pink on the inside.

I do like chicken fried steak. Besides that, medium well please.

50 bucks for a steak?! Surely that isn’t a la carte.