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.

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

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The best I can with what I got

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Music/Sports/Beer fan

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

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Unshared knowledge is wasted.

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.

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Music/Sports/Beer fan

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

Kevin

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Unshared knowledge is wasted.

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.

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Thread Killer.

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


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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.

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.

Thick porterhouse

Rare.

Salt, pepper, garlic.

Damn, now I'm hungry!

Like this off my grill.

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Keep on Chooglin'

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.

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

The wife likes hers well done.

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John 3:16
WAR EAGLE!

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.

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!

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Medium to medium rare.

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No baby we aint

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.

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

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Miss Buddies crsides & fat tom

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

Go ahead and block me.

Steak sauce is a mask.

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I’m your Boogie Man, uh huh.

This is the way...

I always ask for medium. Medium-rare to medium-well is fine with me. Not every cook's medium is the same, so asking for medium generally covers my acceptable range. Usually very light salt and a dose of pepper.

I agree with SMSgt^^^^.
As far as sauce, when a waitress asks if I want steak sauce I tell her not if this steak is good. If I'm using sauce I might as well be eating hamburger.

Walk the 2 year old Angus cow past a match and process immediately.
My plate is waiting. Steak, a loaded baked potato and asparagus, and I'm in steak heaven.

I am a "Kingsford" steak, type of man, with about four minites per side
and some mushrooms on the side, would be nice but not manditory.

I have been known to over cook a London Broil steak, a little past Medium, so that it will carve better the next day for my sandwiches.

Medium rare ribeye with just kosher salt and pepper prior to grilling. I do like sautéed mushroom and onions on the side. Steak sauce is a no-no, unless someone serves me an over-cooked slab of bad quality meat.

Steak sauce shouldn't be on the same table as well seasoned/cooked steak.

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S&W Accumulator

Med Ribeye....pink inside Salt Pepper...maybe a little garlic salt. Steak sauce is for people with no taste buds... Asparagus/broccoli/good salad with my homemade 1000 island type sweet pepper dressing...my wife thinks I should eat something green

Some butter in a hot cast iron pan, toss on the rib steak and wait 4 minutes flip it over, stick a pat of butter on the seared top side and 3 minutes later it is done. Part of thee time depends on the thickness of the steak.

This years steer was a Angus Semital cross off the Hutterites' feed lot.

My dad and Ruthie's dad used steak sauce. Once in a while I will use HP Sauce on a cut of beef not just because it's tasty but for nostalgic reasons.

Obviously we were/are taste impaired.

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Music/Sports/Beer fan

So long as it ain't purple, but still squirts red blood. Used to really like sirloins' with smeared fresh garlic, little salt seared on charcoal. Then covered with butter fried mushrooms. Nowadays the rare treat is beef porterhouse with cajun seasoning fried in butter.

Attached Images

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Snubbyfan, that pic made my mouth water...just the way I like 'em.

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Why duck?? It's a 9mm!

Venison or beef. Salt, pepper and garlic. Reddish pink in the middle. YUM.

Steak for 2.
Last weekends cook on the Weber charcoal grill , Not my best but it was still good

ribeye or porterhouse medium/medium rare.. so leftovers aren't overcooked... wife & I split a steak now... now it's usually a 20+ oz steak..

Get ready to roll your eyes --- medium well.

Picked up a cowboy ribeye from Walmart last week, Salt pepper and dragged out the grill at cottage. Medium rare. Delicious. Thats the second time Ive purchased from Walmart. First time it was good also.

You are in good company as that's how Ruthie likes hers.

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Music/Sports/Beer fan

My dad always said "Just yank the horns off and drag him out here, I'll take care of the rest".

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