The one time I took my father to a really nice steak house in Louisville the waiter asked him how he would like his steak cooked.  Dad replied, "You lead it in here.  I'll knock it in the head."

My mother's idea of meat being cooked was that it had to have a black crust on it, so when we went to visit some relatives in New Jersey and they served prime rib, I was horrified.  I was eleven years old and had no idea that people ate meat that was not cooked.

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 also sampled these steaks....and cleaned the plate for those who could not finish  

Medium rare for me  

i wanna hear the "moo".

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

X2

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

BBQ sauce on a steak?   :-?

He cooks it well done with crispy edges, something has to give the leather the flavor.

I'm sorry for picking on you a little Redneck.

medium most of the time and sometimes medium rare  

Well done(nicely brown through out the steak,but not burnt).....I hate raw meat.....

If i wanted it bloody......

Steak SHOULD be medium rare. Nothing more...sometimes less  

Rare/medium rare is fine by me.   A little off subject but the dangedest thing I have seen was at our club Christmas/awards dinner last year when one of the wives sent her chicken back 3-4 times because it wasn't completely black with no white showing at all.

Ribeye medium rare.

It doesn't get any better than that.

mmmmmmmmmm

Brute

There's nothing like a ribeye grilled medium rare. Throw some salt and pepper on it and grab an ice cold Sam Adams.

If I grill it and you ask for steak sauce, I'll take your steak back. If you need sauce, it's not grilled right.

It depends on the cut and type of steak.  

Good beef:  med rare

lesser cuts and lesser grades: medium.

If you need sauce, it's not grilled right.

I agree

Burn that sucker.  That's the only way I eat mine.

^^^^You'll grow wiser with age.

Mattm,

he's from west va. where you have to cook meat well done- roadkill has a lot of bacteria on it.   :

Steak of choice: Ribeye(Delmonico), rare. (Still cool in the middle)

Runners up: NY Strip or Filet, very rare (still cold in middle...mooo)

Mattm,

he's from west va. where you have to cook meat well done- roadkill has a lot of bacteria on it. :

Nice one  ;D ;D

Bone in New York rare/medium rare.  A Caymus Select 2003 Cabernet makes it perfection.

Burn that sucker. That's the only way I eat mine.

Not invited or invited back...My dog claims that mistake.

8-)

I think its funny how some restaurants put into the menu they will not guarantee tenderness if cooked well done....

shoe leather has no tenderness

Medium rare for me, with a little salt and black pepper.

I prefer mine medium. I like alittle blood, but when the whole plates got blood juice getting mixed in with the potato and corn i aint happy.

Also i like too put a few seasonings on mine. Onion/garlic salt, meat tenderizer, and lemon pepper.

Bone in New York rare/medium rare. A Caymus Select 2003 Beer Cabernet makes it perfection.