How Do You Like Your Steak?

[CleverNickName]

It's my lucky day! I get to have steak for dinner!

I don't get to eat steak very often, for two reasons. First, beef steak is high in cholesterol, and I'm supposed to limit my intake of the stuff. And second, steak is expensive...especially when it's prepared by a chef in a high-end restaurant, like tonight's dinner will be. So a steak dinner is a treat I only get to enjoy once or twice a year, and only on special occasions. Tonight we are celebrating my spouse's recent promotion, so I will indulge myself with a lovely Porterhouse steak, cooked medium rare, and served with rice pilaf and a glass of Merlot.

How do you like your steak? Vote for the closest answer; note that your vote will be public.

Disclaimer: the information below is from Wikipedia. So if you notice any inconsistencies, that's probably why.

Bleu: seared on the outside, with a cold hard center (internal temp between 46-49°C / 115-125°F)

Rare: seared on the outside, warm raw center (internal temp between 52-55°C / 125-130°F)

Pittsburg Rare: similar to Rare, above, but with a charred black exterior. Sometimes called Chicago Rare, sometimes called "Black and Blue" (internal temp between 52-55°C / 125-130°F)

Medium Rare: hot red center, pink juices (internal temp between 55-60°C / 130-140°F)

Medium: (USDA recommended) pink center, mostly clear juices (internal temp between 60-65°C / 140-150°F)

Medium Well: small amount of pink in the center, clear juices (internal temp between 65-69°C / 150-155°F)

Well Done: grey or brown throughout, firm (internal temp >71°C / >160°F)

I Don't Eat Steak: No judgment; it's definitely not everyone's thing. More for me!

 

[Scribe]

Rare <-> Medium Rare. If you go beyond that, its likely a sin.

 

[Zaukrie]

Between Pittsburgh and medium. There s reason that's how high end places cook it that way. Of course, with the elimination of safety standards in the US, we're going to have to start over cooking food again at some point. That's why they did in the past...

 

[Zardnaar]

Medium rare with peppercorn sauce. Mediums acceptable

Otherwise not that interested.

 

[Pale Violet Light]

Medium rare-medium, though I’ll (mostly) happily eat medium-well if that’s what comes out of the kitchen.

 

[Gradine]

Medium rare is my particular favorite, typically with a creamy horseradish sauce for dipping.

 

[TheSword]

Rare when it’s fillet steak.
I like it to go ‘moo’ when I stick my fork in it.

 

[prabe]

Sear it as hard and as fast as I can, then make a pan sauce while it rests.

 

[CleverNickName]

I usually don't put any sauce on my steak. Prime Rib is the only exception; I like a bit of prepared horseradish with that particular cut of meat. Usually I'm content to enjoy steak with just salt, pepper, and its own drippings.

 

[Hex08]

Medium rare but, depending on how well it's cooked, I can get by on medium.