How do you have your steak?

I once went to the barbers and asked for my head shaving. He told me they only did haircuts and a short back and sides is what I ended up with.

 

Usually rare, occasionally medium rare if suggested by the restaurant for specific cuts, such as a T-bone.

 

Got to be medium rare, on the rare side. Can't understand why anyone would overcook a decent steak. All that juicy meat ruined!

 

Rare. May as well eat charcoal if you have it well done….

 

Blue for me unless it’s a ribeye, then rare/medium rare to give that bit of fat some cooking.

 

Well chargrilled on the outside & pink to red on the inside but not too bloody. (depending on the cut)

Rib eye'well doneness' is often debated, but a steak chef in a good restaurant once actually came to my table when I had ordered i it rare and chatted passionately about cuts of meat and recommended medium for rib eye as the fat marbling renders down to make it more tender and juicy. He rests his 10 oz rib-eye steaks for 10 minutes . It was excellent and whilst most steaks I prefer medium rare if I choose rib eye I ask for it medium. More importantly it all depends on how well aged and how much marbling there is. Bright red beef with white fat and little or no marbling I avoid at all costs. Many proper steak restaurants I have eaten in display the meat in a chiller and you choose the one you want. Brownish meat raw with yellow fat and plenty of marbling usually means flavour and tenderness.
That said very rare or blue steak is not so good (except possibly steak tartare) with any best high quality beef as the fat does not have time to render down internally but that is just my own personal opinion. At the end of the day, blue or well done it is YOUR steak and you are paying for it so you can have it however you want

Nevertheless although I am little bit 'welldoneophobic' having once eaten in a restaurant on a business trip with a work colleague years ago who sent an already well done steak back to the kitchens to have it cremated. It was so dry and charred when it came back it looked and cut like shoe leather... he was sawing away at it with his steak knife whilst commenting .. "just how I like it!!" I suppose some people have the opposite view when it comes raw fish and seafood in the form of sushi. Sea urchins and oysters straight out of the sea eaten alive are not to everyone's taste.

 

Rare to still mooing if its a fillet.

 

I knew you were a good egg, well done all the way.

 

Medium well, just thinks it tastes better just as it turns from red/pink to brown. Blood running out as I cut it doesn’t do it for me. I’m not squeamish or anything I used to work in a Slaughterhouse at Barnsley Abatoire many many years ago.

 

Medium rare.

 

Blue for the Dads

 

Any sign of claret and I'm Gipping, Blue bloody steak, whats that another word for raw, bloody animals ha ha

 

The problem with yer local cheap pub though is that the steak is kept in the fridge, so they can’t cook it rare, by the time the middle gets close to being cooked, the outside is medium+.
In a decent kitchen (or at home) the steak should be at room temperature for cooking. That way you can get a perfectly cooked steak with some charring on the outside but still juicy (but cooked) inside.

 

I like food fully cooked, anything else isnt right.

 

Driven through the heart of Sheffield Wednesday football club....

Soz ....Medium

 

It’s a bit Tory, but I absolutely love good quality Wagyu. I usually sous vide it then flash freeze then finish with a blowtorch.

Superb stuff.

 

Used to be medium well, now prefer it medium. It’s got to be well rested though and that makes all the difference.

had steak tonight, delicious fillet from Ludlow farm shop, incredible flavour.