How do you like your steaks cooked? photo below.

Well done, but I seldom order steak when dining out; they never seem to get it right. When I say "well done" I mean cooked just until all the pink is gone, not a charcoal briquette. One time I had a dust up with a restaurant cook. I ordered my meat well done and it came out very rare. I sent it back. When it came out again, it looked the same so I sent it back again. A minute later the cook came barreling out of the kitchen and said, "I'm not going to ruin a perfectly good steak by over-cooking it."

He refused to cook it more than medium rare, so I took it home and finished cooking it. But I always wondered what his issue was - I'm the one paying and eating. Another time a friend and I stopped and she ordered the steak and she liked it rare, but when it was served she said it was even TOO rare for her. BTW - that restaurant closed this year.
 

debodun said:
Well done, but I seldom order steak when dining out; they never seem to get it right. When I say "well done" I mean cooked just until all the pink is gone, not a charcoal briquette. One time I had a dust up with a restaurant cook. I ordered my meat well done and it came out very rare. I sent it back. When it came out again, it looked the same so I sent it back again. A minute later the cook came barreling out of the kitchen and said, "I'm not gping to ruin a perfectly good steak by over-cooking it." He refused to cook it more than medium rare, so I took it home and finished cooking it. But I always wondered what his issue was - I'm the one paying and eating. Another time a friend and I stopped and she ordered the steak and she liked it rare, but when it was served she said it was even TOO rare for her. BTW - that restaurant closed this year.
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@debodun
Gosh that cook had strong opinions didn't he :(
Like you said, you are the one paying, your request should have been respected.
 

Just had a ribeye from Outback that I ordered well done. It was still a little pink in places which was just perfect. I donā€™t know if I am imagining, but it seems that years back, such a steak would be classified as Medium? I ordered well done because previously my Outback ā€œmediumā€ steak was barely cooked at all. Years ago I used to order them medium or even medium rare.
 
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Steaks here always seem to come cooked less than ordered - so I order Medium well - knowing it will probably come either medium or medium rare. I'll eat most ways unless it's burnt to a crisp or so rare that a good vet would have it back on its feet.
 
I used to love T-Bones (or Porterhouse) and from a defunct restaurant line, a Rib Eye Steaks. These days, give me a wonderful Rump steak, super-thick and I'm happy. Moolicious...

The cooking, well that depends on the mood I'm in. Usually in restaurants, it's medium rare. In the pan it's medium rare to rare. On the BBQ it's blue. Just brown on the outside and rare and bloodied on the inside. Peppercorn sauce with a splash of Scotch, a flaky baked potato, crĆØme fraĆ®che and chives, fresh steamed vegetables or a salad, plus sourdough bread. Brownies for dessert...

Planned dinner for Sunday by the way, meal above!
 
The rule in our house is to knock off the horns, wipe it's rear & scare it fire.

At home the first choice is a ribeye followed by a sirloin. Either a potato made into au gratin with blue cheese or baked with sour cream & butter.

At a restaurant I'll order a filet med-rare to rare.
 
I haven't had a steak in 7 years (since husband passed away). It was ALWAYS steak (rare/blue for me; WELL DONE for husband) on Saturday night on the Barbie!! I guess I am "steak'd out".
 
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