asp3
Senior Member
- Location
- Silicon Valley, CA
I definitely prefer rare steak. For some cuts I'll go medium rare but that is a rare occurrence.
How do you like your Steak cooked?
- Thread starter LadyEmeraude
- Start date
Sunkist
Senior Member
Straightforward question, straightforward answer = not joking.
Some of you people are (fill in some words) on what you consider 'funny'..
RadishRose
Forever in Our Hearts
- Location
- Connecticut, USA
medium rare to rare.
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
Medium
QuietByNature
Classic Car Guy
- Location
- SW End of Toronto
Did someone say Salmon Steak? 
I'd take that over red meat, anytime.
I'd take that over red meat, anytime.
IrisSenior
Senior Member
- Location
- Ontario, Canada
In the summer on the BBQ - a t-bone, medium and I get the meat around the bone.
Tish
SF VIP
- Location
- Rural N.S.W. Australia
Medium Rare.
That Lady in PA
Senior Member
Medium.
We chracoal grill steak year round... so good!
We chracoal grill steak year round... so good!
Calboybob
Member
- Location
- California
Medium rare and it had better not be past medium. I actually like what I'd call medium rare+, I just like it a little bit past, not much, not to medium. That's my perfect way.
In a restaurant I for sure order medium rare. I don't eat out often/splurge and if I am going to I might go big and a bit more expensive. And then I may not eat it all and so when I take it home, and have the leftovers, if I throw it back in a pan (I would NEVER microwave steak), then it might get to medium and I'm fine with that, and it still is not cooked.
At home, I'm not perfect at it, but I get pretty close usually. Thickness of steak makes a difference, pan does, etc. I end up medium rare + but sometimes medium and that's fine as at home I don't do the same sized steak and I eat it all in one sitting.
Ribeye, bone in is my absolutely favorite. Back when though I had some exceptional T bones. And I'll never knock a small sirloin. Used to be the cheapest cut but one of the most flavorful.
Problem is nothing is as good as it used to be so it really depends on where they get their steaks, the amount of marbling and fat, and more. These days most places disappoint and I'd rather just cook at home, I can make better. Quality is down with the meats, with everything imo, but prices up.
I sear most meats on medium high and sear them well. If I can keep it at that temp without the outside getting burnt I do. It just depends on pan, thickness of meat, etc. I may have to turn to medium toward the end.
One last thing is seasoning. Restaurants these days seem to season NOTHING, many of them. Most of them I'd even say. Adding seasoning on top of something already cooked is NOT the same. Add the fact that they take the normal flavor out of a lot of meats by trimming all fat, taking all bone, etc. and well... I'll cook at home unless I can count on the place I'm eating at...
In a restaurant I for sure order medium rare. I don't eat out often/splurge and if I am going to I might go big and a bit more expensive. And then I may not eat it all and so when I take it home, and have the leftovers, if I throw it back in a pan (I would NEVER microwave steak), then it might get to medium and I'm fine with that, and it still is not cooked.
At home, I'm not perfect at it, but I get pretty close usually. Thickness of steak makes a difference, pan does, etc. I end up medium rare + but sometimes medium and that's fine as at home I don't do the same sized steak and I eat it all in one sitting.
Ribeye, bone in is my absolutely favorite. Back when though I had some exceptional T bones. And I'll never knock a small sirloin. Used to be the cheapest cut but one of the most flavorful.
Problem is nothing is as good as it used to be so it really depends on where they get their steaks, the amount of marbling and fat, and more. These days most places disappoint and I'd rather just cook at home, I can make better. Quality is down with the meats, with everything imo, but prices up.
I sear most meats on medium high and sear them well. If I can keep it at that temp without the outside getting burnt I do. It just depends on pan, thickness of meat, etc. I may have to turn to medium toward the end.
One last thing is seasoning. Restaurants these days seem to season NOTHING, many of them. Most of them I'd even say. Adding seasoning on top of something already cooked is NOT the same. Add the fact that they take the normal flavor out of a lot of meats by trimming all fat, taking all bone, etc. and well... I'll cook at home unless I can count on the place I'm eating at...
Lewkat
Senior Member
- Location
- New Jersey, USA
Rare.