How do you like your steak?

Rare/medium rare

Medium rare.

X2

Medium well

Medium rare

Medium rare

Have a coworker who likes it well done with ketchup. I stopped talking to him. For me, bottom side of medium rare. I generally pull mine in the low 130’s.

Done just enough so I don't get kicked when I put a fork and knife to it.

Medium

Medium rare here too.

No red or pink the life is in the blood.

Medium well-well done.

I like rare to medium rare depending on how tender the cut of steak.

Keith

Medium rare ribeye is hard to beat.

Maybe more like impossible

I ate them well done most of my life. I now got over seeing the pink and eat them medium. Much better that way. Haven't managed to go any rarer than medium yet though LOL.

Rare

A good country vet could get my steak back on it's feet without much work.

I like mine somewhere between medium and medium rare.

Clip its horns wipe its arse and send it on out

Medium rare.

Elk steak, like this!

Just order chicken

I like them blue. Seared on a super hot pan and still pure inside.

Medium well.

Rare. Cooked hot and fast.

I like my steak medium. Around here though you order medium and it comes out well done. But I prefer to cook my own at home.

If it's beef, then medium rare.

Whitetail, muley, elk, pronghorn - just restore normal body temp. or knock off the horns and walk 'em through a warm kitchen.

Mine is done when a good surgeon could still save it.

Something like this…

Medium rare heavy on the rare

Knock the horns off, wipe its --- and chunk er down on the plate!

Wipe its butt. Herd it through. And I'll cut off what i want.

That's how I like my venison steaks. Well marbled beef steak I like a little more cooked.
For some reason most people cook their venison steaks more than their beef steaks; it should be just the opposite. If your steak is lean (venison, lamb, ahi tuna, etc) then you want it rare/very rare.

We have a winner! It's done perfect!

So what would you all call that? Medium? Medium rare?

Burnt on the outside, still mooing on the inside it I'm cooking it myself. Medium rare if I don't know the cook.

well done.

[yeah, y'all can BITE me!]

and if you can't cook a GOOD, tasty steak to well done without drying it out, you aint much of a chef.

Burnt

I like it just like Nessmuck

Steak, medium rare. A good cut of Prime Rib, cooked just enough to take the chill off.

Should go from bloody part right to seared burnt part.No brown part in between.Also,,the rare part should be a little bloodier.That said,,,I would probly choke that down.

Grill marks on the outside. Just above room temp inside.

My wife claims I like mine still mooing. I call it medium rare. I cant seem to convince her the blood is a major factor of the flavor.

This one is a little rare er …than my other one

That’s closah to the doneness I prefer, but still overdone.

If it ain't mooing its overcooked.

True. My dad’s neighbor works for Delta airlines. Him and a bunch of colleagues were eating at a ritzy restaurant in NYC one night. They all ordered steak to eat but one guy asked for his to be cooked well done. The waiter plainly told him if you want someone to screw your steak up then you can try a different restaurant. We don’t do that here.

Dry aged about five weeks, then cooked rare please.

Yes!!!!

Medium rare.

Your pics are a good example for me. The first pic, whatever it's called, is how I like mine. This pic I don't think I could manage to eat, lol.

That right there!

... perfect IMO.

Blue rare is really good to me but I’ll eat rare or medium rare without complaining.

Now that's well done, yummy!

Medium, not bloody, and not well done.

rare...

Rare here too

Cowboy way

No pink

Well, it has been so long since I could afford a steak... I don't remember!!

Garry-

I like medium well but nobody else in my house will eat it that way lol

I like that one !!!!!

X2

Good steak medium rare or less over oak camper fire. Really only needs a little S&P maybe garlic salt with
a Bush Latte on side.
Works for me..




Mac

You should try adding a little paprika it adds a little more smoky flavor, just don't over do it

Medium. A good sear on the outside and a nice line of red in the middle.

A steak completely raw on the inside is just as nasty as one well done.

If I can't eat it all I want to be able to ride the rest of it home.

Ol dad

Once you go blue you will never go back.

Cold in the center.

I am pretty sure its a hanging offense to cook a steak any way except medium rare and with any seasoning other than salt or pepper or use any thing except wood for fire fuel.

Restocked yesterday. Little locker in Moran KS. Corn finished and aged

My belly hurts. Just finished eating liver and onions, blackeyed peas seasoned with bacon, then home made applesauce for desert.

"Just knock it's horns off, wipe its nasty ole (this word is unacceptable) and chunk it right down on the plate." Pepper Lewis

Medium well.
That's why we have teeth.

Man.... I had a good steak with chevere schmered over the top while the bottom cooked. Honestly....best I ever had.

BLUE Rare

just slap it on the drill and put some color on the outside

Chevre and a red onion confit

witha side of saute' mushrooms and caramelized onions

and a beer

Me too

Medium well

Garryowen

Me too....

This is how we like our ribeye.

I season mine with Garlic salt and pepper then get the cast ion as hot as possible thrown in a dab of butter let it melt then throw the steak on cover flip after maybe 3 minutes when it has a hard sear throw a dab of butter on top recover for 3 more minutes and pull it off!