Where’s The Beef?!

[Kanewpadle]

How do you like your steak?

I like mine medium or medium rare depending on the cut.

I’m of the opinion that steak sauce is to be used for improperly cooked/seasoned steak.

 

[lihpster]

Medium rare ribeye. Anything else is a compromise, at best.

 

[Rustyt1953]

 

[StrawHat]

I like tar-tar. Basically, raw. Not many places know how to properly prepare a cut of meat. Pork is ALWAYS overcooked. So is venison, when you can find it on the menu. Veal, why bother! Same for elk and boar. When we go out, I order things we do not cook at home. Often fish. Sometimes a foreign dish.

Kevin

 

[Rustyt1953]

Folks are free to slather their steaks with whatever concoctions they wish. They are pleasing their palates not mine.

We had a neighbor in Florida that was a butcher. He liked his steak rare but he always made a slurry of Karo syrup and peanut butter to smear on it.

I have been known to put bleu cheese crumbles on mine.

 

[StrawHat]

…

I have been known to put bleu cheese crumbles on mine.

Yes! And under the broiler until it Melts and carmelizes!

Kevin

 

[Ματθιας]

I like mine rare to medium. It should bleed if I poke it. If the meat properly cooked and seasoned, salt and pepper is all I need. I agree with the OP about the steak sauce.

 

[Kevin G]

Softened butter, blue cheese, and garlic mixed, then put in the fridge too harden before placing it on top of a medium – rare ribeye.
Kevin G


Sent from my iPhone using Tapatalk

 

[chief38]

We like our Ribeye's done rare. Some of our guests request a bit more heat and so I throw theirs back on and grill it to medium rare or medium, whatever they prefer. You can always cook it more, but not the other way around.

 

[Krogen]

Well marbled, medium rare. I have no interest in lean, cremated steak. If a server asks me if I'd like steak sauce, my usual retort is "I sure hope not."

When I'm cooking steaks at home, it's only salt and pepper. I sprinkle Kosher salt on the raw steaks and let them sit in the fridge for a couple hours. They immediate get wet. When they soak up the liquid and are dry again, they're good for cooking. Pan fried or grilled right out of the fridge, I use enough heat to develop a nice brown crust - the Maillard reaction. Cooking them cold lets this happen on the surface and not overcook the inside. I don't buy the notion of letting them come to room temperature before cooking. After they rest a while, they get fresh ground pepper - Telecherry Pepper is supreme.

And now....

I'm hungry.

 

[375hh1973]

Thick porterhouse

Rare.

Salt, pepper, garlic.

Damn, now I'm hungry!

 

[snubbyfan]

Like this off my grill.

 

[Onomea]

I think they taste best off a charcoal grill. When I was a young man, I liked rare. Now I like medium. I agree with no sauce needed. Just salt & pepper for me.

 

[Muley Gil]

I keep mine in a warm kitchen for about 10 minutes before I eat it.

The wife likes hers well done.

 

[paplinker]

Medium rare ribeye guy here also!!

I am also just a pre season with salt and pepper

I do on occasion fry up some onions for my steak.

Years ago I did order steak pizzaiola at great Italian restaurant.
New York strip with a Dark red sauce with lots of mushrooms in it.
Great option on occasion.

 

[BC38]

Gimme my steaks somewhere between rare and medium rare.
As long as it is at least warmed all the way through that's good enough.
I don't like it so "blue" that it is still cold in the middle.
Ideally, give it a good hot sear on both sides - enough to give it the outside that tasty, charred flavor, and get it warmed up above room temperature all the way through - and then plop it on the plate!
That's my idea of perfection!

 

[Rudi]

Medium to medium rare.

 

[ameridaddy]

Just the beginning of medium rare. I let my steak come to room temp, rub it down with salt and black pepper all sides, let it stand for ~ an hour, then grill it until center temp is 115-120F, let it stand for a ~5 minutes, then enjoy.
Even a cheap sirloin tip comes out tender & juicy that way.

 

[boykinlp]

I like my steaks cooked to medium rare with salt, pepper, and garlic and maybe a pat of butter to melt over it when finished cooking.
Larry

 

[mike4sigs]

Medium Rare , seasoned with Kosher salt, pepper, Garlic powder and onion powder. no sauce of any kind for me