I prefer it cooked medium, still juicy and delicious but not bleeding. Sometimes with sauteed mushrooms. And recently I've discovered that worcestershire sauce is great on a steak, blowing steak sauce out of the water IMO.
My natural tendency is to go for well well done. I have been trying to fight it, but every time I try asking for something cooked a little bit less - even medium well - it shows up bright red and bloody.
Up until five years ago, it was always well done. I've since changed to medium.
Last year, in Vegas, a friend and I were ordering Kobe Beef from Kokomo's in The Mirage and I just about had to flip a coin with our server to see who could smack her for trying to order her Kobe well done.
She's a germaphobe and was convinced that the only way you can't get sick with meat was if it was well done. We convinced her to get it medium and she was happy.
-- 2006 Time magazine Person of the Year --
"...Oh, the band is out on the field!! He's gonna go into the end zone! He's gone into the end zone!! -- Joe Starkey -- November 20, 1982 -- The Play --
Our local brew-co has a two steak special for $15 on Tuesdays (which I split with friend) and a surf-and-turf (steak and deep-fried shrimp) special for $8.95 on Thursdays - and if you go during Happy Hour, you can get an excellent quality micro-brew for $2.50.
I don't like eating steak in a restaurant; I prefer to cook it myself at home. Fried in a pan with a stick of butter and onions until everything is a nice tasty crusty (well done). What is left in the pan becomes the base for a pan sauce or gravy. I just don't like the taste of raw meat at all, be it fish, cow, chicken, or anything else.
Depending on the (perceived) quality of the meat, anywhere from "just lop the horns off and trot it out" to medium. I've had some blue-rare meat that was just unbelievable in texture and taste, but if there's any question of its provenance or it's a cut that calls for it, a little bit of pink in the middle is best.
Depends on it's provenance. With the cattle I've raised and slaughtered, walk it through the room and I'll carve off the piece I want, season it with kosher salt and fresh ground pepper, and cook it for 45 seconds on a side in a smoking hot cast iron skillet. At most restaurants, I'll order my steak rare because it will most likely reach the table around medium rare.
Vocatus atque non vocatus, Deus aderit. -- Erasmus
All others things being equal, the simplest solution is usually stupidity. -- Darwin Minor
Medium Rare. Since I've learned how to cook steak (and fish) I am unable to enjoy it at restaurants. Luckily for me that means the cheaper dishes like chicken or pasta.
I also buy my meat from either a local butcher, the butcher section at our grocery store or Costco. You get a thicker cut of Choice meat that way. Throw it on the grill seasoned with garlic salt & pepper. 6 minutes on one side 3 minutes on the other = perfection. No sauce needed.
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