Order it rare, Kurado.
 

So, how do you like your steak? The other day friends from the states came to see me and over the course of four days I ate a ridiculous amount of meat. I love steak rare. I mean fucking blood oozing out when you start cutting into it. Nice and red inside.

There's a chain in the states though, I fucked up there. Outback Steakhouse. Asked for rare and it came back slightly frozen in the middle. Had to send it back like a woman.

Also, do you put anything on your steak? I love A1, but never put it or anything else on a really fine cut of meat.

I love to eat steak rare myself. I'm a sucker for bleeding meat and A1 always hits the sweet spot. Recently Deni and Crash told me to put a couple of ribeye steaks in Guinness Stout overnight and cook them like that. That was quite possibly the best steak I ever had.

But yeah, if I go out and my chunk of cow is not mooing, that shit's gotta go back and I want another.

Medium Rare, sometimes rare. Some chefs really know how to fuck up an order, so it is hard to know which to order. In some cases, its almost better to just walk to the kitchen and say 'I want a AAA-Prime Ribeye Steak with a pink/red center and a hint of blood....No fuck ups!" Too much blood can take away from the flavour of the steak itself.

I order my steaks medium-rare. It isn't the mess of a rare steak, while remaining juicy and tender. I don't put any kind of sauce on my steak. If it needs it, I'll add salt.

I like my steak to be medium. I'm not a fan of having my meats raw. As for sauce, maybe a little ketchup, depends on how dry the meat is.

Ketchup!? You better be a woman. I've only ever seen women sin that fiercely.

I'm afraid I'm no woman.

Nooooooooooooooooooooo.

Seriously though, doesn't that cover the actual flavor too much for you?

Must be some kind of barbarian, then. Ketchup. Yeesh.

I'm personally a fan of having it cooked medium, myself, though if I'm cooking it frozen, I'll usually try to cook it more. When I cook it, I'll soak it Worcestershire sauce and add salt and pepper, but I never put anything else on it when I sit down to eat it. Seems wrong, somehow.

Sometimes it does take away the taste. But I do tend to use it sparingly, and not cover the meat in it, and I never use sauce when the meat is juicy and tender, just when it is too dry.

My steaks are always medium with A1 Steak Sauce.

I've never had a rare or medium-rare steak, but A1 is A1 and there's no need for explanation as to why I put it on my steak.

I prefer my steaks medium-rare, but I find that most places don't cook them enough anymore, so I've gone with ordering medium usually. Prime rib, though, I always go with the medium-rare.

I know I lose some REAL-MAN points for this, but I prefer steak well-done. Just a hint of pink in the meat is good in my opinion.

I forgot to include that I love to put Bullseye on my steaks, with the simple positive correlation of, the poorer the steak, the more sauce it gets.

I can go rare, but I prefer medium rare with either Heinz 57 or A1. If you get a steak with marsala sauce then its good to go the moment its put in front of you.

mine I like well done, with heaps of barbeque sauce

I like it with shit tons of mushrooms and onions and wrapped in bacon, that's usually pretty delightful. Also medium rare, I've never ordered rare before, kinda chicken to I guess since they might fuck it up. Love A1, I could drink that stuff!

I agree there should be some international standard for how much blood is in a steak when you ask for rare. I always just order medium, because it means IN THE MIDDLE, and any foreigners with their differing definitions of what you're asking for will always know what IN THE MIDDLE means.

I just put pepper on my steak. How much pepper? Well I loan the word 'pepper' to describe my level of pepper coverage. I don't like any sauces on my steak, not even pepper sauces.

Why hasn't the question of steak varieties been brought up yet? It's fair to say I'm steak ignorant, and if you gave me a fork full I wouldn't be able to tell you if it was sirloin, rump, or anything. Any steak connoisseurs might want to step in here.

I will eat my steak raw if they let me. Seriously, no restaraunt yet has served me a raw steak, but I ask for it that way. They think I am kidding.

Radez, Fox, Dope and I went out to the Outback once together and Radez and I ate the most rare steaks ever served. Mine was hardly seared and his was practically raw. Perfect.

I like seasoned mushrooms and sauteed onions on my steak, but certainly no sauces. It ruins the taste of cow flesh for me. But holy jesus, the tenderness of a good, extremely undercooked steak is so delicious.

Sadly, the only place I can get a raw steak is at home, when I prepare it. ;_;

THIS is what I mean when I say "rare", not a little bit cooked and slightly pink in the middle. I mean downright RAW and blood better be on my plate because it tastes like the food of the gods when it's mixed in with A1 sauce.

Your Outback cook was better than mine.

I know your not kidding. I can eat the rarest of the rare, but I just cant bring myself to actually order rare.

I've never heard of "cow flesh" being associated with "leather." I mean, leather is a little tougher than "flesh." Flesh is nice and tender - easy to sink your teeth into.

I worked at Outback for several years and I learned very quickly that Outback's medium rare is everywhere else's rare. When I go to Outback I order medium rare - everywhere else I order it rare.

Also, if you're putting steak sauce on your steak you are ruining it - especially at Outback.

I have noticed this. Most places go the other extreme and overcook a medium rare, but Outback seems to make it a little undercooked, which is fine by me.

I never understood the purpose of steak sauce. Is it because people don't like the taste of the steak alone? I mean, if you get a little pepper in there at the bare minimum, it's set.

I don't get the whole sauce scene. I personally find A1 absolutely repulsive. ;_;

But... it's A1 ;_;

I like my steaks medium, since that's how my dad always cooked them growing up. I can't really stomach rare, as many man-points as I'll lose for that. I like my steak with a warm light pink inside with lots of A1 and/or Heinz 57 (mixing the two is divine).

And on the side, gotta have the baked potato, and usually a salad to go with it.

Same. Though I usually have mine medium-rare instead of medium, and with BBQ sauce instead of A1.

God, my brother cooks the most gorgeous-looking steaks I've ever seen. Rare as you can possibly get, with a beautiful bernaise sauce made up with a bit of red wine with a side-order of fried baby mushrooms. I've heard bloody good reviews on it (I've never actually eaten steak but when he first made that I was so tempted to throw the whole vegetarian act out of the window).

I wish my father were still alive, his steaks were the greatest. it makes the Keg look like a greasy spoon the way he used to

Exactly Alice. I could hardly even cut through the center of mine because of how uncooked/frozen it was. Not sure if a mistake was made or some people like it that way. I'd probably try eating it near-raw if not for health concerns. Haha, I get a savage craving for steak when I watch lions on the Discovery Channel.

I love Worcestershire and A1 sauce. Unlike stupid shit like ketchup it brings out and adds to the flavor instead of covering it. Of course, you have to actually like the flavor it adds. For me it's a good difference for your normal everyday steak once in a while, though I'd never put it on anything like an Outback steak.

Well... You're not exactly supposed to douse your steak in A1 sauce either. You only use it as a very lightly used dipping sauce. If you prepare a steak right, you can cut it with a butter knife and very well eat it as it is. But A1 sauce tastes very good as a companion to the steak.

Man... I want a steak now.

The only time I ever eat steak is when I go to this place called Green Field Churrascaria. I normally ask for the well-done bits of steak. I'll eat it if it's a little pink, though. I just eat it the way they serve it - I don't add any sauce or anything.

Hey, any of you guys ever been to Black Angus? Ever since I was little and seeing the commercials I wanted to eat there. Never did get the chance... ;(

I like it pretty rare myself, but unfortunately not everyone knows what rare really is. This, and it's illegal to serve rare steak (or anything) in a resteraunt in Oregon, or so I'm told. An odd law, but I suppose it stops idiots from sending people ecoli or whatever diseases people get from meat.

And of course traditionally raw meat-dishes are the exception (sushi).

Don't forget steak tartare.

For me, though, nothing beats a nice medium filet mignon. It's just perfect.

Never heard of Black Angus. I would go for a steak anywhere about now though.

I wish I could find this sauce I used to put on steaks. It was really spicy, but tasted great on a steak.

There's more japanese wannabes then anything here, so I thought the sushi example was more relevant.

Also I want to eat at Black Angus, just like OO, from watching the comercials but being so poor I never went or will go (cause do they even exist anymore?)

When I lived in California and Nevada I'd always see the commercials. At least ten years. Same guy the whole time, talking steak trash by his fireside. At the end of the commercial it'd show his animated (more like an outline of a man crouched near a fire) form do something different, like get burned by the fire. He was like a tough guy cowboy. MOUNTAIN FUDGE CAKE

You had me right up until the ketchup, than it went down the shitter pretty fast.

I like mine medium, with maybe some A1 or HP sauce but only as a tasteful garnish, no overpowering the meat.

If you have to put ketchup on a steak, you're not eating the right cut of meat.

I was not condoning the use of ketchup, I was saying the whole thing looked good until the mention of it. I hate ketchup when it's out of place, like on eggs or steak.

I was actually just agreeing with you there, man.

before i gave up eating red meat, i would always order mine well done.

Can you really call it red meat when you have it cooked well done?

That was the first sign of him not really appreciating a good piece of meat. I mean, hell, if I eat burnt pizza it won't be so hard to let go of it completely one day.

That's not a "he". There's a reason why "she" can't eat raw steak LIKE A MAN.

Shit man, you never know nowadays. The fucking kitten didn't even make me reconsider my natural assumption of her being male... This board is full of freaks.

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 ^_~

I'd eat sashimi based on the name along, don't give a fuck what it is. But liver, man, I'll never eat that shit unless it's so burned it just tastes like ash.

There is this small steakhouse by my house that serves the thickest and juiciest steaks I've ever seen. Depending on the size, you can get a fresh steak for $10.00! and it is the most awesome steak I've ever had!!

I would NEVER NEVER NEVER use any sauce on this steak, just some fried onions and cooked mushrooms. OMFG, I am SO going there today!

Oh, and I get it cooked medium.

Confirmed utter deliciousness. /stamped approval.

And also, raw liver is pretty good. Depends on what animal it came from though.

I've never tried sashimi. My wife orders it when we go out, but the kobe beef sashimi sounds really good. I'll keep an eye out for it.