If no one minds I'll volunteer to drive this train....

[pharman]

"Pin-bone" sirloin!

Yep..."pin-bone" sirloin is my favorite. Have to go to butcher shop to get it...can't get it in regular grocery store. Grill over hot charcoal 4 minutes each side. Right before take it off apply some butter, pepper, and Welly's seasoning salt. Every time I eat this I think I died and went to Heaven. Great thing about this is that my Wife likes it too!

 

[BlueOvalBandit]

Medium rare please. A nice char on the outside-pink innerds. Any way else is destroying it!

Ditto, anything more is just blasphemy. With a really good steak, just salt and pepper, but sometimes steaks kind of suck flavor wise, especially since my hook ups to get 1/2 a steer went away need more local FFA programs.

 

[kozmic]

Medium rare. That wasn't one of your choices.

I like your choice of "low calorie" sides Alpo!

 

[arjay]

Rib eye ,Italian herbs or marinated in some red wine,medium rare on the grill with a side of garlic mashed potatoes.

 

[cmort666]

Medium well.

 

[RussellD]

Pink in the middle-no blood on the plate please. Blood is cool in the field, I have been covered in it. Just not on my plate please.

 

[jibbr71]

While I love a good NY strip(as long as it's less than 10 rounds) with a little salt and pepper grilled to mid-rare, an often overlooked cut is the flank steak. Sea salt and fresh black pepper, with a little Worchestire as a marinade for about 30 minutes, then broiled to the same mid-rare is great. Just remember to cut ACROSS the grain of the meat, otherwise it will be like chewing on rawhide shoelaces.

 

[Malpasowildlifer]

medium....tri tip, rib eye or filet mignon are may favs

 

[Bill56]

Medium-rare here with just some salt on it. Nice baked tater, or cooked on the grill, with butter and sour cream. I'll take some corn on the cob too, if I can get it.

 

[Marshwheeling]

A steak poll that leaves out medium rare? Leaves me nothing to vote for.

A well-marbled ribeye suits me just fine. A small side of linguini with butter and parmesan is the perfect side.
When I was a kid, tenderloin wasn't so outrageously expensive. We used to eat a lot of it, pan seared, then deglazed with Worcestershire, red wine and capers. Can't afford to do that any more.

 

[Cyrano]

My late BIL (a really nice guy, incidently), liked his VERY rare: he'd tell the waitress: "just restore the body heat". Sometimes he got some really weird reactions.

 

[bobsdad]

Steak ignorant kid

Grew up on a farm in the 40's and 50's. Never heard of "rare" meat. Grandma fried steak (from our own butchering) in a black cast iron frying pan on a wood kitchen stove. She always cooked it what I would call "real well done". My dad said she "fried the gee-wiz out of it"! It always turned out kind of black. She made what I called "black gravy" with the drippings. The gravy, believe it or not, was really good.
I learned about "rare" after I grew up. I like it medium rare now.

 

[Alnamvet68]

I don't believe anyone who grew up in the 50's and 60's ever ate meat that wasn't nuked, whether in the oven, pan fried, or crispy crittered over hot coals. While it is a fact that many of us who shunned certain dishes prepared by our Mom's back in the day, those very same dishes have become personal favorites for many of us. Fortunately, the steak toast I used to love is no more....crispy on the outside, and bloody well bloody on the inside.

 

[A10]

Bacon wrapped filet, KC strip, and rib eye are my favorites. Medium-medium rare, nice and juicy, and a baked potato on the side! Back that up with a fine micro-brew and that, my friend, is culinary heaven!

 

[PeterK]

Medium rare here for me to. A little salt and pepper, sometimes a little garlic powder if I wanna spice it up a little. Well I know what I'm having for dinner tomorrow!

Peter

 

[carpriver]

I live near a little local butcher, I order a couple of New York Strips that have been aged about 20 days at 40 degrees, they look a bit brown with a firm surface. I bring them to room temp place them on the grill for 5 mins. per side, this warms them nicely. served with a grilled baked potato, mushroom and garlic in a butter and olive oil, and mixed greens salad. followed with warm raspberry pie. Oh got to have a couple of bottles of cold beer. Aged beef is so tender it melts in your mouth.

 

[mkk41]

How do I like my steak done?

To perfection , of course!


Seared and slightly charred on the outside , an ever so slight tinge of pink at the center.

 

[Terry C]

Medium to medium-well, depending on the cut.

 

[EugeneNine]

I see a lot of hate on well, but if I try anything less then I'm in the bathroom all night. For some reason my stomach can't take it unless its well and I like to eat steak.
Its hard to eat out anymore, so many servers and chefs have the attitude that well = burnt or cardboard so they cook it that way, its a rare occasion that someone knows how to cook well done, well. Its a good test of a cook/chef.

 

[Eaglestroker]

When I'm at a really nice steakhouse I want a Ribeye or Porterhouse, and I want it medium rare. When cooking there is a local butcher shop with great cuts, I'll usually get 1.5" thick and split it in half for me and the misses anywhere from rare to more medium. Sometimes it just depends on the fire. Loaded potato and stuffed mushrooms preferred.

"steak sauce" is a pet peeve of mine.