Eat a steak, save a cow.

[Mannahnin]

I feel like this thread pops up every month. So imma just post all my usual replies.

Medium rare NY Strip.

Unless I’m down under then it’s a pub feed.

This.

If I'm feeling spendy a rare to blue Chateaubriand can be wonderful. Though that's a rare treat, not a regular dish.

 

[Clint_L]

Can someone explain this to me? Is it a pun that I don't get? What's the joke? Or does this statement follow some kind of logic that I don't understand? I mean, I'm not even a vegetarian (was once, but I feel it's really hard if you have kids - I'll probably go back to it once they're old enough to take care of their diet themselves, because I really don't care that much for meat), but I really don't get it. What do these words mean?

You're not wrong. It's a dumb expression. It's basically meant to insult vegetarians, I think. It's trying to be clever, and failing. Such a fine line, really...

I like meat. I don't feel bad about eating it. But I don't feel like I need to make fun of those who disagree.

 

[Umbran]

Please see:

Thread 'How do you like your steak?'

Feb 10, 2026

When I was younger I was all about the medium rare. Eventually I realised that I actually like it medium.

• Morrus
• Replies: 70
• Forum: *Geek Talk & Media

• 

 

[Desdichado]

NY Strip, medium well. I actually have a strange averse reaction to people who like rare or medium rare steak. Not a reaction to the actual steak, although I don't like it un(der)cooked, but I get really "triggered" by steak snobs telling me that I do it wrong. I also like it with A1, although sauteed mushrooms and garlic and flooded with drawn butter is even better. People like to give me grief about A1 as well.

Honestly, I don't eat a lot of steak, and when I do, I almost prefer it in fajitas or street tacos or something rather than just, hey, here's a steak.

 

[payn]

NY Strip, medium well. I actually have a strange averse reaction to people who like rare or medium rare steak. Not a reaction to the actual steak, although I don't like it un(der)cooked, but I get really "triggered" by steak snobs telling me that I do it wrong. I also like it with A1, although sauteed mushrooms and garlic and flooded with drawn butter is even better. People like to give me grief about A1 as well.

Honestly, I don't eat a lot of steak, and when I do, I almost prefer it in fajitas or street tacos or something rather than just, hey, here's a steak.

I get that with coffee. I like black, but man folks think you consider yourself hard as nails if you drink it black. For some reason, they also think you care about how they take it as well. Weird.

 

[Dannyalcatraz]

I love everything to do with ribeye. Medium-rare steaks or shaved thin for tacos and sandwiches especially.

There was a joint I used to frequent in Austin in the early 1990s that made the best damn steak sandwiches I ever had. They took thin cut (like a pork chop, not shaved) ribeyes and marinated them in red wine.

The marinated steak was then fried to your preferred doneness, and the sandwich was then served with your choice of toppings.

Super tender, super tasty! It was my weekly gaming group’s favorite dinner option for two years.

Unfortunately, the place was sold to someone who didn’t comprehend what the place was about. The recipes & techniques of the original owners were set aside in favor of new ones. They were gone within a year of the sale.

 

[payn]

There was a joint I used to frequent in Austin in the early 1990s that made the best damn steak sandwiches I ever had. They took thin cut (like a pork chop, not shaved) ribeyes and marinated them in red wine.

The marinated steak was then fried to your preferred doneness, and the sandwich was then served with your choice of toppings.

Super tender, super tasty! It was my weekly gaming group’s favorite dinner option for two years.

Unfortunately, the place was sold to someone who didn’t comprehend what the place was about. The recipes & techniques of the original owners were set aside in favor of new ones. They were gone within a year of the sale.

Oh thats such a bummer when a place gets sold to an owner that has no idea what they are doing. There was a hunter-themed restaurant that did pheasant soup, duck, ribs, etc.. The place had a nice decor, friendly staff, and really good ribs. Eventually, the owner sold it to somebody who named it Alley Cats or something similar, painted all the walls this weird purple and hung a bunch of junkyard stuff on walls (the bric a brak look had just gone out of style by then). Food quality plummeted and the place was closed within 6 months.

I get it, you bought a place and want to do it your way. If you are buying a staple though for the love of god learn it and keep it going!

 

[Dannyalcatraz]

There was a Tx-style BBQ place I frequented that went through at least 4 ownership changes over 20+ years. Each new owner kept the staff and paid for the recipes- smart, because the place was ALWAYS lines-out-the-door busy at lunchtime, and none of the successors were even Americans. (3 different Korean families & one Egyptian guy with a silent partner.)

Every incarnation, the transition was virtually seamless. The Egyptian guy wanted to expand the menu, but he did so very intelligently: he started offering daily specials.

A year into that version, though, the Silent Partner decided he wanted to own an Asian restaurant. He closed the BBQ joint, replacing it with an Asian buffet. 6 months later, that buffet shuttered.

I want the Silent Partner’s idiocy to be clear: not only did he kill a thriving business, he didn’t have to do that to try out his idea. There were at least 2 other empty restaurant suites in the same strip mall.

Imagine going into the bank and talking to a loan officer. You’re launching a new Asian buffet. The banker asks about loan collateral and restaurant business experience, and you tell them you own a 20+ year old successful BBQ business…that you’re going to replace with the buffet.

 

[Whisper-Kitten]

There was a Tx-style BBQ place I frequented that went through at least 4 ownership changes over 20+ years. Each new owner kept the staff and paid for the recipes- smart, because the place was ALWAYS lines-out-the-door busy at lunchtime, and none of the successors were even Americans. (3 different Korean families & one Egyptian guy with a silent partner.)

Every incarnation, the transition was virtually seamless. The Egyptian guy wanted to expand the menu, but he did so very intelligently: he started offering daily specials.

A year into that version, though, the Silent Partner decided he wanted to own an Asian restaurant. He closed the BBQ joint, replacing it with an Asian buffet. 6 months later, that buffet shuttered.

I want the Silent Partner’s idiocy to be clear: not only did he kill a thriving business, he didn’t have to do that to try out his idea. There were at least 2 other empty restaurant suites in the same strip mall.

Imagine going into the bank and talking to a loan officer. You’re launching a new Asian buffet. The banker asks about loan collateral and restaurant business experience, and you tell them you own a 20+ year old successful BBQ business…that you’re going to replace with the buffet.

When I got out of high school I waited tables at a restaurant where for a variety of reasons a partner in the business took over sole ownership of a restaurant, that was highly successful, and had been around for 30 years. Built in clientele to work with there. He hands off management to his girlfriend (Who had zero experience in the industry), who then turns it into an experiment with the French restaurant that she always wanted to own. It shut down 18 months later.

 

[payn]

When I got out of high school I waited tables at a restaurant where for a variety of reasons a partner in the business took over sole ownership of a restaurant, that was highly successful, and had been around for 30 years. Built in clientele to work with there. He hands off management to his girlfriend (Who had zero experience in the industry), who then turns it into an experiment with the French restaurant that she always wanted to own. It shut down 18 months later.

oh mon Dieu