How do you order/prepare your steak?
 

I like mine medium, use to like it medium rare but people kept cooking it wrong. There is certainly many degrees you can cook a steak let me know if I forgot one.

Filet Mignon only and medium well. Seared intensely. Sometimes steak sauce. Lots of mushrooms on the side. With Lobster on the side.

I am obviously hungry, its 3AM and all I have is a fucking box of lucky charms. I need to move back to the city

I like mine very rare. Still kickin'.
DAMNIT!!! Now I'm fucking hungry.... Thank's alot!:feels-hot

I wonder if Ruth Chris is open at 2:00AM?

With a Corona?

medium

Medium Rare

Walk it to the table, whack a slab off of it and slap it on my plate, I'm good to go.
Rare... YUMMY

My mission for breakfast involves eggs and a NY Strip, Damn it come on morning

Medium Rare. Pan seared so it has a well done crust, and bloddy in the middle. Kosher Salt is all the spice you need. Don't even think of putting that A1 shit on a 30 day aged NewYork Strip

No, actually I always order Ginger Ale when I have steak. Don't know why, but I love that combo.

Medium Rare

Along with Lobster tail or Lobster bisque as starter
:thumbsup

Had an excellent ribeye at the Monte Carlo at Blackstone's in Vegas @ MJH's expense :)

I'll always have a good bit of steak cooked medium rare, if it's not a good bit of steak I'd rather have a burger

medium rare for me too

and a Bud light

*cough* White trash *cough* white trash.

I had a dry aged New York at this joint here in Tucson called McMahons for dinner. Amazing piece of meat, best $35 I've spent in weeks.

Medium rare, nothing but salt and pepper, New York Strip. MMM

Who the fuck hates steak?

I was wondering the same thing, probably anti-war and anti-beer as well, show yourself:glugglug

Medium Rare Medium Rare Medium Rare

I have steak in my tummy right now just got home from dinner with friends. I always have mashed potoes with my steak and tonight I also had cheese cake for after. I'm licking my lips like a cat.

Bloody as hell...

Damn an Alton Brown affectionado on GFY! Bravo the right way to do a piece of USDA Choice or Prime Beast

I like my steak warm and red in the center.....served with lemon butter and lemon wedges =)

Medium rare T-Bone topped with mushrooms panfried in garlic butter with a squirt of fresh lemon over them..

Ribeye, high heat on both sides, bottom rack for 1-4 min

then middle rack about how long it takes to get your plate...

like this

http://coldcandle.com/steak

Porterhouse, tiny bit past rare. Kosher salt and cracked pepper, baked tato (sour cream, chive, bacon, hint or horseradish), side of garlic button mushrooms, side salad with maytag blue cheese dressing and a pound of king crab legs with butter and lemon.

I will soooo have what you are having. That's the perfect steak, any kind of steak. Except when you order at Outback, you better order medium. Medium rare at Outback = rare, blood red rare. You can still hear the moo.

JESUS CHRIST! Now that is a MANS meal! Had a few of 'em myself!

http://www.mulletjunky.com/webimages/fat.jpg

:drinkup

Steak: Marinate in worcestershire sauce and pepper for 1 hour. Place on hot grill for 2 min per side over fire. Serve

Shrooms: Slice mushrooms and simmer in pan of water worcestershire sauce, butter, cooking sheri, and a dash of tobasco. Salt and pepper to taste. Cook until tender. The longer the better.

Tater: Rub down with crisco and salt. Microwave on high for 7 minutes.

Salad: Lettuce, carrots, purple onion, celery, mushrooms, and lemon pepper. Ranch dressing.

Stans bread: Take loaf french bread and slice 3/4 inch thick. Spread butter and a dash of garlic sprinkle. Add one slice swiss cheese. Toast until cheese melts.

Serve with cold beer

Damn that makes me hungry

Rare & bare.

I always tell waitresses that I want it so a good vet could bring it back to life. :thumbsup

http://www.austen.com/emma/images/cow.jpg

Cow's eat their veggies so you don't have to.

I like them alive :thumbsup

http://home.swipnet.se/mooamp/gfx/cow-nose.jpg

Pink and Juicy

http://www.terababes.com/gfy/vegas_cheshire_meat.jpg

rare :)

or blue.

shit, to be honest - I'll take a steak anyway I can get it... :)

I love steak.

depends on what kind of steak. most beef i get medium but most seafood steaks like swordfish i will get rare or medium rare.

this has to be the most pointless poll i have ever seen!
pleae send :helpme

knock its horns off and wipe its ass

chef talk for rare
:winkwink:

Remember the last scene from the Wolfen?

..mmm STEAK! it's been a while..but now I have the craving!

i prefer mine through the heart of a vampire. *rim shot*
thank you, i'll be here all week.

:1orglaugh I'm gonna have to remember that one for next time I order steak!

Bloody as hell. And to drink, a vanilla coke.

When I go into a place and order a steak, I tell them "Well done, burn it if you have to"..... gets me some funky ass looks, but I tried just saying very well and that wasn't cutting it......... if I see pink in that badboy, they are getting it back........... I want the fucking cow DEAD when they slap it on my plate. :1orglaugh

The problem with the poll is that Medium Rare isn't "hint of pink"... that's medium WELL.

Medium rare is still quite red in the middle, the outsides done a little more than rare.

Medium is pink, medium well is only a hint of pink, and well done is cooked through with no pink.



Tam -- you're like my mom...it's gotta be cooked through completely or she sends it back for more grill time.


I like a nice NY strip, porterhouse, filet mignon, or t-bone.... and I usually order them medium-to-medium-well..... I like my steak medium, but a lot of chefs serve medium as rare for some reason. Like Cheshire says... "pink and juicey"..... is definitely the way to go.

And that's exactly how mine has to be. :thumbsup

Jak

Medium...

marinate it in tamari (soy sauce) mixed with ginger powder, dry mustard, galric salt, and a bit of paprika for 1 hr.

I use organic New York Steaks...

but red meat will kill you LOL

red with red wine

Any quality steakhouse will refuse to overcook a steak. Try a good steak cooked Medium, Rare and you will never look back.

Pan Seared Rib Eye
Recipe courtesy Alton Brown

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Yield: 1 to 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy