Whether its a Ribeye, Filet mignon, New York strip to a Porter what is your favorite way its prepared and do like a side with it?
Whether its a Ribeye, Filet mignon, New York strip to a Porter what is your favorite way its prepared and do like a side with it?
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Medium rare!!
The finer the steak, the less you should cook it.
I agree with Pepper.
His choice in wine is suspect, but his taste in steal is spot on.
SPG and on the rarer side of medium rare.
Blue, almost mooing
Rare. Always.
Medium rare is the best. Medium is acceptable
I like my tofu well done
In between rare and medium rare. If it’s a really good cut I’ll be closer to rare.
Boiled over hard
Medium rare and at home.
I’ll be “that guy” medium rare+
but I would never order it. That’s how I cook it at home.
Reverse sear for life
Medium rare. I’ll take rare over medium if it comes to it.
I like them medium, but because I take immunosuppressants I have to order well-done and it makes me sad.
Eye fillet blue
Medium – if I’m ordering at a restaurant, I like the center to be both warm and slightly pink.
I prefer them on the grill. I have heavy cast iron grates on my Napoleon gas grill and it gets to around 700 degrees. Depending on the thickness of the cut I will sometimes reverse sear so I’ll get the whole steak to about 125 and then pull it to rest and then sear it on the cast iron or infrared.
With anything less than an inch and a half though it’s direct heat. It’s just a few minutes a side to get that nice 1/8″ well done crust around a nice pink interior.
Medium rare
Striploin is my favourite, cooked medium to medium-rare. As pink as it can be as long as its fully hot all the way through. Season at least an hour before cooking.
Medium to medium rare, but with a good char on the crust
Medium rare.
Dad, what if someone wants theirs well done?
Son, we politely yet firmly ask them to leave!
https://preview.redd.it/sdvtae1tvwef1.jpeg?width=8160&format=pjpg&auto=webp&s=ff6a3cbfd0361b246c8ad0b1d24f6acd31c3ea54
Medium rare with some mushrooms and onions. 🤤
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Rare, with a blowjob
Rare.
Medium, reverse seared over charcoal on the weber kettle. I usually add some wood chips for flavor. Then bbq sauce afterwards.
Heat it with a lighter for a few seconds.
Mid rare and charted on the outside if possible! Super hot cast iron or grill. I’ve frozen steaks before so I can abuse the outside and still hit mid rare.
Medium Rare is how I like to have them cook. Yet sometimes you get what you get from time to time. Loaded potatoes and baked beans.
Rare. Always. No steak sauce. Just a little salt and pepper.
Depends on where I get the steak from. If it’s a cheap place, medium. If it is a decent place, medium rare. If they are very good, then rare.
Medium rare, cooked with lots of butter.
Somewhere between rare and medium rare, usually. If im eating out somewhere, I usually ask for “as rare as you can make it,” which usually lands in that spot.
I expect to be assassinated for this within the hour, but I prefer a steak medium. Just pink in the center.
I see a carving fork speeding toward me in the distance.
Fare you well.
I’d pick something slow cooked like a brisket or short ribs over a steak any day of the week.
Good ole medium is my preference.
Sloppy
Depends on specific piece of meat. Some cuts are great very rare. Some with more marbling do well going closer to medium to render a bit more of that fat. Raw fat can be pretty gross. But my default order for most steaks is medium rare. If in doubt I ask the butcher what they recommend, or I order how the chef thinks it should be done.
Seasoning wise, at home i do salt pepper garlic powder. Sometimes a little MSG. Fattier wagyu i just do salt and then crack fresh pepper on the finished steak. I dont tend to do any sauce but do like to play around with stuff like making a gochujang or chilli crisp butter and basting in that, just to mix things up on a Tuesday night. At a steak house I do like a mushroom or peppercorn gravy, or cafe de Paris. Or a bit of horseradish.
We eat a fair bit of steak at home, mostly because its a meal I know my wife will always be keen for so if deciding what to eat its a good default choice. I like to buy a bunch, cut it up and vacuum seal and freeze. So ive always got lots of good steaks at home. My favourite cut to buy like this is a whole wagyu rump. My favourite steak to cook is Picanha/Rump Cap, as its brilliant and very undervalued in Australia and can be had relatively cheap.
Depends on the cut and style
T-bone = medium
Filet = medium rare
Carpaccio = heat kissed the exterior
Tartare = cold like my Ex’s heart
Medium rare of course
Medium rare but I’ll take something slightly more or less cooked than medium rare and not complain.
Usually rare or medium rare depending on the cut. There is a special place in hell for people who waste good steak by cooking it well done.
Medium rare. But usually medium if I’m eating out because medium rare is usually too close to rare
Medium rare, I like it more medium than the enthusiasts tho.
Pittsburgh rare.
Medium rare. Closer to rare for filet mignon.
Salt, pepper, garlic powder for the better quality steaks. For lesser quality, I add various seasonings.
Med rare
Medium rare, but rarely eat steak
Steak au poivre, medium rare. Shallot cream gravy and baked potato. Salad on the side.
Medium rare.
But at the end of the day, eat your steak the way you like it. Eating it more well done has no effect on your manhood, and it’s ridiculous full grown men on this sub are acting like it does.
The fine line between medium rare and medium.
However the chef recommends it. I cook medium or more when I make my own so I don’t accidently kill myself, but when I am at a restaurant where they know what they are doing, I want to yield to their expertise.
I prefer my steaks medium.
Ever since my Dad taught me what Pittsburgh style was, I love a good Pittsburgh medium on my steaks
MR/M
Medium rare at the most. Closer to rare if possible.
Black and blue. Aka: bloody and still kickin’
My husband orders it as his steak. I order his medium rare. When the order arrives, we exchange plates. Most steak places will cook mine medium rare if i order it black and blue/rare because i am a woman. But if he orders it, they take him seriously. This way i don’t have to send it back to the kitchen and waste steak.
I used to be a waitress as a kid at a nice steak joint, and they told us to do the same thing if a woman ordered it rare. They said usually women mean medium rare when they say that. Unfortunately they were usually right and they steak would be sent back to be cooked longer because it was “raw”.
Medium
From blue to medium rare depending on the cut
Somewhere around Medium rare to medium.
I cook mine over low heat till almost medium rare, then it goes directly over the fire to get a good char. I end up with just a bit of pink on the inside, and a crispy char on the outside
Depends on the marbling. Wagu and Kobe – medium, rib steaks-medium rare, flank -rare.
Depends on the cut but usually a medium rare. Sides are great, grilled zucchini is my favorite for the summer time.
Filet ~ Blue Rare
Ribeye ~ Rare
I dont really eat any other cuts, but on the rare occasion that Filet or Ribeye aren’t available, I ask for Medium.
No one who likes steak likes steak well done.
Medium
Thick, rare/medium rare with a nice char on the outside
Not blue…
Perfect.
Depends on the cut, but typically medium rare
I like a Pittsburgh blue ribeye with mashed potatoes and grilled asparagus.
Medium
Medium rare to rare. I’ll eat it medium but never request it that way, if I am grilling I’ll cook someone a medium steak but never cook it past that point.
Medium because I’m not a neanderthall. We’ve discovered fire, we should use it.
Medium rare
Med-rare ribeye of course!
Depends on the cut. Ribeye mid rare to even medium for rendering, strips rare, fillets blue rare, just about any other cut rare as fuck.
Medium-rare. Ideally, a bit more on the medium side for ribeye, a bit more on the rare side for a filet, but I’m not enough of a dickhead to expect that level if precision from a restaurant, nor a good enough cook to achieve it at home (nor wealthy enough to buy steak often enough to get much better)
Medium rare 1000%
Definitely medium or medium well
I like mine actually well done, which means about one second after it no longer qualifies as medium well. Had a top sirloin done exactly like this earlier in the week, was phenomenal, my first steak in over a year. Generally I like it with a loaded baked potato, some sort of vegetable/medley, and a side salad, either garden or caesar, and some sort of warm house baked bread with butter.
Pittsburgh blue if the place is really good but usually I settle for rare.
medium rare. Warm all the way through and cooked just enough there is no raw texture.
Rare recently
Medium to medium rare
Scotch Fillet, reverse-seared over coals, medium rare and salted. Served with horseradish and some greens.
Chef’s preference or juicy…if you can make it well done but not chewy or dry then I’ll take it.
I prefer medium-rare but frankly, I’m good as long as isn’t too tough like shoe leather. I’ve had too many terrible steaks (Thank you Uncle Sam) to be picky anymore. I think the more important question is how do you season your steaks?
Texas Roadhouse the best steak house in the land medium rare sirloin smothered with mushrooms and onions baked sweet potato with extra butter and sprinkled with brown sugar and the classic rolls and that Texas Roadhouse butter. Damn it now my mouth is watering describing all that great tasting food
Well done, back when I still ate steak.
I never gave a shit that people didn’t like it, they weren’t the one who was eating it.
charcoal grilled between medium to medium rare. served with some type of greens and some type of starch.
Rare if I’m making it. Medium rare out at restaurants.
Medium rare, but I would only order it that way in the finest places. Everywhere else is medium.
If the place has good meat i order medium rare, if i dont trust it i order medium to medium well
Medium rare, grilled on charcoal or seared and then baked in a cast iron skillet. I can usually match anywhere but the finest steak house (my consistency is low because I don’t cook enough steaks).
I grew up on a farm, and had access to farm beef until the last 5 years. I miss really good steak.
Pound it flat. Put it on a screaming hot grill. Don’t touch it for 20 minutes. Then flip, and get grill marks on the other side. Smother with ketchup.
Pittsburg blue
Medium rare, sautéed brussel sprouts.
Medium, maybe medium rare. I’d rather it be slightly over cooked than under cooked.
Medium Rare
Well done.
Downvote me to hell, but raw meat makes me feel sick and I end up puking it back out.
Quite frankly, well done doesn’t taste too good, unfortunately good steak is a luxury in life I do not know of, to be it’s pretty average.
Rare, always.
Well done for me. It’s my preference so idk what my friends say
Medium rare, and it had better be seasoned or marinated well enough that it doesn’t need steak sauce on it.
Depends on the cut, New York I like a little more med rare, rib eye a good vet could bring it back to life. Same for prime rib, gave me the middle with the boat of bernaise.
I like it medium at a restaurant.
At home it’s well done because there will be leftovers. I feel better about eating leftovers when they are cooked all the way through.
Hahaha, bring on the hate and downvotes, but…I hate steak.
I’m 46 and I have never liked steak.
I can grill a killer fucking steak (rare or medium rare is the only way I’ll serve a steak), but I just really dislike eating it.
Give me chicken or some great seafood any day of the week.
Medium rare usually. But at some restaurants (at which I would not normally order a steak), you have to ask for rare or else it’s going to be medium well.
Medium rare.
Twice baked potato.
Chopped salad with ranch and bacon.
Dirty gin martini with blue cheese stuffed olives before dinner
Knob Creek bourbon for dessert
Uber home.
Complete evening!
Milk steak
Medium rare to rare.
Medium
Medium. Pink on the inside but not bleeding…(myoglobin).
Medium rare.
I like my steak medium rare with a side of more steak.
High quality rare anything else medium rare.
Medium rare closer to medium, just a little pink
Medium rare is the only correct answer.
A ribeye medium rare, please!
Smoked and rare to med-rare. Mushrooms and onions and horseradish.
Medium rare is the only acceptable answer in this sub.
Rare plus
Medium-rare or rare most of the time.
The better the cut the rarer I cook it.
Usually Medium, but if I have been there before and has a sense of how the person on the grill does the steak I often adjust to stop them being over/under
When I cook? Rare.
Seems like restaurants never know the difference between that and raw though, so I always order Medium Rare.
Made of tofu or pea protein, ideally!
Medium rare with very little crust. So tired of that being the fancy way to make a steak. It’s not a pleasant texture and ruins the wonderful texture of a nicely cooked steak
Medium rare or rare.
Anyone who gets a steak cooked above medium rate ahould be banned from eating steak
Medium-well
Perfect medium on the grill
I only eat meat extremely well done, and because of the trend to make fun of or even become angry at people who do, I’ve completely given up on steak. Its just not worth it. I even have difficulty getting my burgers cooked enough these days. Its a massive shift from the past when I almost never had trouble. They’d just make it the way the customer wanted.
Medium rare or GTFO.
Medium well! Because the pink freaks me out but it’s less pink and very much more tender than well done. The less pink I see the better but well done is rough as hell. Whole table shakes when you try to cut it 🤣
Medium rare
Medium rare. I like it to all be warm.
Medium
When we’re talking about a lean cut from a lean race, I prefer rare. Sometimes even blue. It gets a crust and is heated through, but it retains the texture and flavour.
When there is a lot of marbling and/or a race with more inherent fat, I like it cooked medium rare so that some that fat renders into the beef and the overall texture changes.
There are certain parts of a cow that should be cooked through in certain preparations. I’m thinking about beef stew, cow tongue,… But a steak loses a lot of nuance when “well done”, not to mention moisture. When served this at a dinner party, I hope there is a sauce to accompany it.
As for sides, there really is nothing like fresh fries.
Medium rare is the only right answer
Ribeye, Medium rare, cooked in butter in a cast iron pan. Grilled is good too
I’m a vegetarian. I’ve eaten exactly one steak in my life and it was to impress a guy I was dating because I was a young dumbass. It became a running joke between us.
I think it was medium rare I had? Either way, it was emphatically not my thing!
Rare if it’s at a finer restaurant
No chewy.
I do not care how it is cooked I will eat it any which way.. But the quality better be there.
If I had to choose, medium rare, medium is doable.
Rare. The better the cut of meat the rarer I like it.
Medium well or preferably well done. Depends on the restaurant.
If I can’t have either of these, I will substitute for chicken or just not go to the restaurant.
If curious as to why MW or WD, it’s because I was raised on tougher and more cooked through meat. I enjoy it more and think it is the type of culinary experience that works for me.
I have tried Medium and MR and I just can’t enjoy it. It is wet and weird looking. Even though that is not blood, it doesn’t appeal to me. So if you offered me a Medium steak I’d either ask you to recook it or excuse myself from eating it.
In exchange I don’t go to steak houses. If the general populace enjoys M or MR, then that means that the steak houses offer mostly that. I don’t want to feel like the resto is bad cuz they won’t make my steak the way I prefer it.
Rare, medium rare is fine too but rare is just extra good
Fillet – Rare
Sirloin & Rib Eye – Med Rare
Anyone who has anything above Med Rare should be having the chicken option.
Medium rare if I cook it medium if I order it at a restaurant.
I simply do not trust some random cook with being able to hit medium rare.
Medium. Pink good, red tends to upset my stomach. It’s probably entirely psychosomatic but that doesn’t make my stomach less upset. Broccolini, asparagus, mashed potatoes are all good sides.
Rare to medium rare. Anything more is a waste of good meat.
Medium-Rare. No contest. As for sides, steamed veggies, seasoned rice, or a nice silky mash.