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.