How do you like your.... steak???

[Lady Viking]

well done

 

[KillahBee]

I'll add that although I do not like masking the natural taste of a good cut of steak with sauce, the Balsamic Fliet at Cassarino's on Federal Hill is one of the best steaks I have ever had. GIves Luger's a run for it's money

 

[WODIN]

Sliced right off a moowing cow.

 

[Raina]

Medium rare but more on the rare side.

 

[mountain muscle]

Rare, if the cow is complaining still, I am happy. A little dry rub and i don't even care if you heat it up. Can't find Kobe around here, but I am not too picky.

 

[IvanOffelitch]

Preferred cuts in order: Ribeye, Prime Rib, Fillet, Porterhouse.

Ribeye; Thick cut, NO SEASONING DURING THE COOKING PROCESS!! Depending on the marbling, medium-rare to medium. LIGHTLY salted & peppered once it's on my plate, nothing else!

Prime Rib: Simple...gimme a double-cut with an end piece, cooked rare.

Fillet: Medium-rare, no seasonings until it's on my plate.

Porterhouse: HQ cut--medium-rare, salt & pepper only (again, not until it's on my plate!) Grocery store quality--marinated in beer for 1-2 hours, cooked medium.

(Why the "no seasoning during the cooking process" deal? Simple. I wanna taste BEEF, NOT burnt salt, pepper, onion/garlic powder, whatever. Seasoning should compliment the cut, not try to change the taste of it...unless it's a low-quality cut...then it can use all the help [read: "seasonings"] it can get.)

Yes, I'm damned picky when it comes to beef

 

[powerslave]

Medium rare but more on the rare side.

Ditto.

 

[jenscats5]

Medium Rare served with balsamic-carmelized onions + garlic

 

[wootoom]

mediium rare

 

[beefcake28]

Just give me a knife, fork and a cow.... I will be happy.