The Steak Poll
 

It should be cooked:

It should be cooked medium rare but no more then medium.

MR - regular steaks ( grocery store, places like outback/roadhouse)

Rare- for one of a kind steaks in top notch restaurants or very fresh handcut/trimmed from butcher shop. Knock the horns off and serve.....

Most of the times I eat MR as I am not lucky enough to get the good stuff all the time. :(

Medium rare, but what I order to get that varies on the restaurant.

rare to medium rare.

If there is no blood on the plate - take it back and cook it RIGHT.

Now I'm hungry and in vampire mode.

Knock the horns off, wipe its ass, and drag it across the grill.

Rare.:D

LOL Brother Rat!

As long as it is a high quality steak bring it rare! Otherwise medium rare.

medium rare to medium

Medium Rare for steaks of regular thickness. Ruths Chris type steaks sould have MR for the outside, very rare on the inside.

Now here's a thread I can get my teeth into. (:eek: Pun alert!)

Burn baby burn!

Rare, bloody, cold in the center, Rare!

I like mine chared black a couple of minutes on each side, coated in butter so the fire stays on it........

but dont leave it on long enough to warm up the center, Rare

mp

ahh... the 'other' Team Sergeant ;) reminds me of a style that I found particularly tasty. ( You need a nickname BTW! LOL)

Restaurant preparing it called it 'chicago style' or something like that...

Take thick 1 1/2 " steak, lightly pat down w/ spices, place onto a extremely hot griddle already on flames preheating. Let singe for 30 secs. turn... 30 sec... then roll the side edges of the steak on the griddle to lightly brown them and sear in the juices.

Serve......... its extremely rare but great flavor and JUICY, well bloody and juicy. :D

Hey Blake:

You are awfully quiet.

LOL

LOL :p

I just wasn't able to get online yesterday.

For a really good, Ruth's Chris type piece of meat, I prefer something referred to as,"Charred rare" Similar to what Jawbreaker described. In order to do this, One must have a Very hot grill or griddle. Blacken the outside and leave the middle cool.

Standard Grocery Store/Truck Stop/Waffle House steaks generally need to be Medium Rare for my taste.


I learned to appreciate a rare piece of meat from a good friend of the family who always uses a whole bag of charcoal for grilling, regardless of whether he is cooking one steak or 10. Get a fire so hot that the grill is starting to sag and you're almost ready to cook.

I will not discuss any of my seasoning preferences here due to past experience.

Medium well. As in...no blood, but still juicy and tender. A little pink in the middle is okay. Cooked with butter; cracked pepper for seasoning.

medium rare, fresh black pepper, good sea salt, touch of butter for that nice shine.....:munchin

MR and only because I like a warm rather than cold center...

I'm with MCC. Medium well. Pink in the center.
Any form of meat for that matter, unless its sashimi. In which case, wasabi and soy sauce are a necessity.

Steak....
 

Very well said Sir!! Re-vamping this thred b/c the Holidays are upon us, and cooked to order steaks are in our future...;)

My Filet is always Medium-Rare.....:lifter

Anyone else???

Holly

echoes,is there any other way to eat it?.........:D I don't think so!.....;)

Big Teddy :munchin

Meat
 

I like meat.

I can eat it just about any way the waitress brings it out but I order it Medium Rare. Gives the cook a good range because I'll not complain if at least the chill is knocked off it or just a touch of pink is left in it.

Folks it's dead when you put in on the grill - you don't have to kill it again.

Rare to Medium Rare - but closer to the Rare side!

I usually ask for "as rare as humanly possible," as every restaurant I go to either has regulations against serving live animals or thinks I didn't really mean "rare" when I said "rare." Although, I had a smart*ss waitress once bring me a slightly defrosted hunk of meat on a plate. I liked her. :D

So who's the one vote for "Other (explain yourself)"?

Medium well, not too juicy, not too burnt :)

I know... YMMV, and all... but, well done to me =

Rare, at least 1 1/2 inches thick, bloody more than juicy, with my special seasoning, prepared by me, developed through years of experience as BBQs official cook.
That's how I earned the title of " Worshipful grill master"

You want to share that special seasoning recipe? ;)

*

I used to have it just passed through a warm room. For the last few years though I've prefered rare to medium rare. Every once in a while though the Viking Warrior makes his presence known and a bloody mess is had over the open flame, as it should be....;)

Medium rare. 72 oz. Free. :cool:

I love the way you think - and not just about steaks. ;)

Which one's you: THE BIG TEXAN STEAK RANCH HALL OF FAME ;)

Pat

MR. Not a big fan of cold, rubbery meat. Has to be quality though; otherwise might as well just turn it into pot roast.

Hence the reason we are taught what cuts are suitable for sauté, braising, roasting, grilling and serving tartare......;)

*

Nice big 1 1/2" thick Ribeye with lots of marbling. Marinated in Cabernet with crushed garlic rubbed all over it. Take it out to the grill that is as hot as it will get. Philly Char it. 3 min on the first side, 2 min on second side. Flamed up the whole time.
Beautiful char on the outside and rare on the inside.

Steak
 

Rare! Salt, pepper, fresh garlic...