how do we prefer your steak ??  i love mine well done burnt on edges but still juicy

Med. rare/med is the only way to eat a steak.  Well done w/ burnt edges is not going to be juicy, and is a waste of a steak.

Med. rare/med is the only way to eat a steak. Well done w/ burnt edges is not going to be juicy, and is a waste of a steak.

i can do it i baby my steaks when cookin just for that great taste

i can do it i baby my steaks when cookin just for that great taste

I'm sorry, but you can't.  I've been involved in the beef industry my entire life, and if you've been eating them well done with burnt edges you've never had a steak as good as it should of been.  You can baby them all you want, but if your cooking them to well done you can take 5 minutes or an hour to do it, but your cooking out most of the juices.  Either way I'm glad your eating steak instead of yard bird.

Prime rib, medium rare.  Can't make 'em, but I can sure eat 'em.

Medium rare.

8-)

Cold in the middle. ;D

Mattm, what part of the industry are you in? We ran between 800 and 1000 head before I moved here.

Med. rare/med is the only way to eat a steak. Well done w/ burnt edges is not going to be juicy, and is a waste of a steak.

X2  I totally agree!

mattm i use a torch and lotsa BBq sauce lol im extreme at cookin steak

Hot fire, "rare/medium rare".

Sizzling hot, but red in the middle.

8-)

Med. rare leaning towards rare....

Also hate it when someone asks you if you need any steak sauce, if its a good steak no sauce of any kind is necessary. Makes me wonder when those serving the steak ask....

Med. rare leaning towards rare....

Also hate it when someone asks you if you need any steak sauce, if its a good steak no sauce of any kind is necessary. Makes me wonder when those serving the steak ask....

That is my thought too.  A good steak has no need of steak sauce.  I hate when I cook steak and someone asks for steak sauce before even trying the steak.  (I do not have steak sauce in my house)

If they take mine through a warm room before they bring it to me, that's about the way I like it.

I like a nice crust on the outside and med rare to medium on the inside.

As Firefightn mentioned, PRIME RIB rules! I like mine either medium or medium well.  I am liking all this food talk lately.  

You forgot to add the choice "mooing"  ;D

Rare and not more than med rare. I can't see paying 20.00 or more for a custom cut porterhouse and burning it to a crisp

Mattm, what part of the industry are you in? We ran between 800 and 1000 head before I moved here.

We've had both commercial and club calf operations.  Once I quit school my dad basically quit raising club calves with the exception of ocasionally finding good deals on heifers/cows that were bred to top AI bulls, but after they had that calf the cow is returned to the commercial operation.  

We also showed club calves and pigs.

My family also cut an bailed hay for many big time beef breeders in the area.  Most of these breeders focused on the maternal aspect of their animals and would spend big bucks to have thier hay and soil tested to no end.  

Also before I quit college I never paid a dime out of my own pocket.  I went on livestock judging scholarships, and at one time  was one of the best at judging livestock on the hoof.  Of course, I thought I was the best, but you really could ask anyone that did this hardcore and I guarantee you nobody would of disputed that I was in the top 100 in the US.  I guess you could say I was the KVD of livestock judging, jk ;D.  I know a lot of that paragraph sounds very arrogant, but I was really very good.  In fact I won my first ever college competition competing against both senior and junior colleges.  I had only been talking reasons for about 3 months since I came from an FFA background and not 4-H.

I like them the way I grill them. There are a few fellas here who have enjoyed my steaks....I always strive for medium rare and feel like I have failed if they get beyond that. I also coat them with oil or butter and rub in some seasoning before putting on the grill.

I like them the way I grill them. There are a few fellas here who have enjoyed my steaks....I always strive for medium rare and feel like I have failed if they get beyond that. I also coat them with oil or butter and rub in some seasoning before putting on the grill.

I am one of those that have eaten a couple of Carl's steaks. He has got the right touch. Melts in your mouth and tasty as can be. I voted for Carl's med/rare. You won't get one better. JMHO

Ronnie

Medium Rare, it's how steaks were meant to be eaten.  A good steak properly cooked requires no condiments!

Big 'ol porterhouse medium rare, baby. Salt and pepper. That's all folks.

Flame kissed.  No more than medium rare or it's ruined.  Some salt, baked spud and a bottle of beer....ummmmm.  

Also hate it when someone asks you if you need any steak sauce, if its a good steak no sauce of any kind is necessary. Makes me wonder when those serving the steak ask....

Asking for steak sauce at my house when I'm cooking is a sure fire way to get your arse kicked out and not invited back.

Riskkid,

Do you ever let your butter get a little warm and then mash a bunch of garlic in there with it? I love the garlic butter kick sometimes.  

Sorry.  I just noticed you said before.  I put my butter and garlic about a minute before finishing.  Aboute a tablespoon right in the middle.  Perfect.

I like them the way I grill them. There are a few fellas here who have enjoyed my steaks....I always strive for medium rare and feel like I have failed if they get beyond that. I also coat them with oil or butter and rub in some seasoning before putting on the grill.

I have enjoyed the privilege. Dead solid perfect!

If I eat steak (which is not often) it is medium rare. I just don't like steak that much. I'd honestly rather have a good hamburger.