Medium rare, always with some kind of steak sauce.

toe-may-toe, toe-mah-toe

BTW, you guys do realise that a bloody steak has no blood in it? It's the juice from the tendons.

Anyone go for that Wagyu stuff? it's nice, but I don't think it's 10 x better than a normal steak...

And what's this I hear about how steaks can only be turned over once while cooking? (apparently, it makes it tastier)

My steak? I'm not too fussy, but I never have it rare. Medium-rare, well-done or medium, usually the latter.

As for sauces etc: no, no sauces. Unless the steak's really, really bland (which seldom happens [to me]), I never put sauces on my steak.

Should we take that as a "rare"?

I don't know about the salad, but I always have a baked potato to accompany my steak.


I had steak a few nights ago, and I've found Worcestershire sauce to be quite awesome with steak.

i eat mine med-rare, and when i go to Fridays i get the jack daniels sauce...nothing better than that sauce =D

Medium-well. I like mine a little tough, with hardly any pink in the middle.

I do know someone who won't eat it unless there is blood gushing from it. I find it pretty disgusting, for some reason. Just give them the fucking cow if you're going to be like that.

I like em' medium rare. Though a little marinating with some lemon, peppers(black and chili), and give it A1 sauce and its golden.

Wow. That sounds really good. I believe more people should put peppers on their steaks.

I guess I'm one of the few people here that orders medium-well. I'm not really picky with meat so as long as it's not charred or swimming, I don't have a problem with it, but my preference is medium-well. Usually steak is good enough on its own, but I'll ouccasionally break out the A1 sauce.

I enjoyed medium well. for the most part, I don't like bloody steaks. But I have some leeway on whether its too much blood ... I usually BBQ them at home.

My favorite sauce is HP, Bar None. But if there isn't any HP, then it is Bullseye.

You're not alone. I get my medium-well also. Cooked to the point where there's almost no blood, but still juicy enough to be eaten. I can't stand well done anymore...

With a good cut, like USDA Prime or if you can get your hands on a Super Prime from Japan (the coveted Kobe beef) rare is the only way to eat it. What makes a steak good and tender is its marbled fat content. Cooking it too long burns and melts all that away. In fact, Kobe beef is typically supposed to be quick seared with a hot iron pan or a kitchen torch. Basically you don't want it cooked, just browned on the outside. It's delicious though.

I'm too chicken to try rare (plus, the thought of *that* much blood in my dish kinda sickens me), but I love having beef that isn't cooked too long.

A1 sauce is divine, but I don't like using it too much (even if I use a little, it overpowers the taste of the meat to me). A little bit of salt and a dash of pepper, and we got ourselves a GREAT steak <3

Strangely enough, I don't think I know anyone who likes getting their steaks rare/on the bloody side. Their loss, I suppose

My favorite has always been medium rare with ginger sauce from Benihana.

I rarely go to Benihana (like once or twice a year if that), but that's what my steak is, medium rare. Doesn't matter the cut or what part of the animal the flesh came from. Mustard sauce is nice but my preference is more of the ginger sauce.

A little bit of my own trivia: I grew up in the kitchen of the local Benihana my first years before kindergarden. It's kinda silly now considering how I can tell who the veteran chefs are just by looking at what's in their cart, or the way they make their fried rice, or the tricks they do. :-P

Before I came to this thread I was under the impression most people liked their steak medium or medium-well. Guess not.

Like most of the other people here I too prefer my steak medium-rare. I guess its just because for me its easier to chew. Also I like my steaks simple. Nothing fancy. Just the meat and some A1.

I usually order most of my steak medium-rare...i can't handle rare and anything above medium-rare just reduces how tender the steak is, in my opinion. However I do order my burgers medium well to well-done, I don't really know why that is...I guess it's just habit

Yeah so I just discovered how much I really love steak less than a week ago. Medium-rare strip steak is excellent to the extreme to the point that it was dinner for three nights in a row in three separate restaurants.

i'll probably never eat my steak rare, but i order them medium-rare. no steak sauce on mine, thanks.

then again, i DO eat beef sashimi. does that count?

What the hell is that? Sashimi... Sounds kinda good though. Like something Splinter would've eaten.

Sashimi is completely raw meat. I've never heard of beef sashimi, though. It's usually seafood.

Kobe Beef sashimi... sliced so thin the meat literally melts on your tongue. If you ever get the chance to find a restaurant that serves this as part of an appetizer then I fully recommend it.
I think the time I had it it was served along with another appetizer on the dish that was like an egg salad topped with caviar. Total deliciousness ^_^

how about raw liver? (I know to some this might sound absolutely disgusting)
It's a side you eat while drinking, me and my Dad orded it until the Cali Laws sorta banned it...

I like my steaks medium to rare, I like my meat not dry and chewable.
oh man, A1. I also like to use ponzu, I'm mildly obessive about ponzu.

I think it depends upon the liver... a fois gras that is raw I would figure would be less dangerous than any other type of liver. Would I eat raw liver? Doubtful... I prefer my fois gras pan-seared ^_~