1

So I am about to grill a T-Bone, was curious given the option which do you choose?
Me personally, I like my steak still mooing, what about you?

  • Rare
  • Med Rare
  • Medium
  • Med Well
  • Well Done
0 voters

Also do you have any preferred add-ons with your steak? I think blackened shrimp always makes it better.

13 Spice ups
2

I like medium rare, it seems the most tender. Coming any more and then it becomes shoe leather. My wife used to be a well done girl, but I showed her the light, now she likes it need rare like I do.

7 Spice ups
3

Medium rare with a big lump of Black Garlic Butter on top !

Nom Nom Nom

5 Spice ups
4

I used to be well done but tried medium once and never looked back.
What was I thinking! :joy:
Sides to steak: Garlic Mashed Potatoes, Green Beans, Buttered Rolls.

2 Spice ups
5

Medium Rare. Dad would cook a steak 3 minutes each side, then slap a pat of butter on it. Too rare for me now; still cold in the middle.
#fuzzywuzzy garlic butter for the win!

3 Spice ups
6

Medium rare for me. As sides/toppings go, some good garlic butter or mushrooms and onions.

2 Spice ups
7

I would say mooing as well, except I do like it to be warm inside, so medium rare for me! My SO used to be a “well done” guy, but I’ve slowly but surely converted him, and now the cooks in the restaurants don’t hate him quite as much. :rofl:

2 Spice ups
8

Medium rare. I usually smoke it for about 15 minutes per side on my smoker then sear it on my Blackstone with a little butter. Put a little rub on it before tossing on the smoker and it’s absolutely delicious.

My fiancée prefers it more on the done side so I end up cooking it a bit longer for her. She also likes to dip it in bbq sauce (I’ve given up convincing her to move on from it for steak :joy:).

3 Spice ups
9

Generally, medium-rare is my preferred doneness for steak.

However, for a fattier cut, like a ribeye, I’ll take it more towards medium. Helps to render the fat more and make for a tastier bite.

Rest your steaks! If you cut it and juice comes out - you’ve done yourself a disservice.

4 Spice ups
10

Medium rare for me every time. Shrimp on the side is always a good add on. I’ll also usually go for a loaded baked potato as well.

3 Spice ups
11

I’m a fan of medium rare. I typically sous-vide the steak and then sear it with a Searzall to get that Maillard goodness. I do the same with lamb, too. I have noticed the quality of the meat does matter, though. Some steaks are just meant to be prepared medium well.

4 Spice ups
12

Medium rare. A lot of restaurants seem to think that means Medium unless it’s a good steakhouse. I got a Sous Vide machine for Christmas, and Great Googa-Mooga does that make awesome steaks! Nicer cuts like Ribeye and Strips only need about 2~2.5 hours, and then a quick sear on a hot cast iron pan for a perfect finish. A tougher (and cheaper) cut like Chuck turns into butter if you cook it for 5+ hours. A great way to have family steak night without spending a fortune.

5 Spice ups
13

sauteed mushrooms with butter and garlic make for a wonderful steak topping!

3 Spice ups
14

Do you have a vacuum sealer as well? You can make some dope af steaks by sealing in a marinade (or even just a slab of butter and herbs).

4 Spice ups
15

I rest my steak a bit before cooking it so it isn’t fridge cold. Then like @phildrew said, rest it after!

I have upped my steak game with a few simple tricks.

Med rare for sure. My mom loves well done and can’t stand the “blood”. Grew up on hockey pucks. I’ll still grill a couple a little longer if I am grill master though.

2 Spice ups
16

I do! I got a sealer for packaging venison a while back, but it’s great for SV. I haven’t tried prepping the steaks with marinade (good idea!), but I have done butter and herbs. Awesome.

2 Spice ups
17

Medium rare for me please! Preferably a Ribeye, but I’ll accept Porter House, T-Bone, or NY Strip. IMO, sirloin is best used as stir-fry meat (strangely, a medium rare sirloin steak will tear my stomach up every time, even though a fatty ribeye does not, even if I eat all that fat!).

Tip for stir fry – Try “velveting” tough cuts of meat to make it tender. (Basically, coat it in baking soda, let it rest 30 minutes, then rinse the baking soda off the meat, dry it, and proceed with your recipe using meat that’ll be tender. (I’ve done this with top/bottom round, amazing the transformation!) I believe this is why the beef in Beef and Broccoli at the Chinese place is always so tender!

3 Spice ups
18

I LOVE my Sous Vide! Especially when I can turn cheap meat into something special. My favorite is to cook a chuck roast 30-40 hours at 134, then a good sear with cast iron, some oil/tallow, and my SearPro torch. I’ve enjoyed some awesome ribeye steaks with that thing too!

With that tool at hand, I’d MUCH rather cook steaks at home than go to a restaurant.

3 Spice ups
19

Woah; 30-40 hours? I’ve never gone longer than 12. It doesn’t break down too much and turn into mush?

1 Spice up
20

If I am cooking, Rare,
if at a restaurant, I order Medium Rare. tend to get luckier that way.

1 Spice up