How do you like your steak?

[DammitVictor]

Black and blue, smothered in extra-spicy mango chutney

 

[Smackpixi]

If you’re eating out at a restaurant where this question matters, the answer is “medium rare or however the chef recommends”. You should respect the people preparing your food and the meat itself. Otherwise, just boil it.

The people preparing your steak can only control the very outer layer of your meat. And at a nice restaurant, they will be set up to deliver that with medium rare interior, but you’ve allowed, however the chef recommends so they are free to tune that outer layer experience.

The meat itself has different flavors and textures depending on how much heat it’s experienced, the properly prepared medium rare steak will present all of them. But sure, feel free to be a weirdo, the kitchen is laughing at anyone requesting something beyond medium, just get the forking chicken.

 

[Gradine]

Medium rare with a creamy horseradish sauce

 

[Dannyalcatraz]

That’s from the most recent time I did steak for dinner. It was NY Strip*, served with oven roasted potatoes and some sauteed mushrooms.




* I personally prefer ribeye or prime rib, but I can choke down a strip steak if I have to. I guess.

 

[Cergorach]

With ketchup.

I take umbrage at that! Everything tastes better with curry!

 

[Mannahnin]

I don't eat much beef any more, but rare or medium rare if I'm out at a restaurant. And I figure if the kitchen pooches it for some reason, I'll just end up with medium, which is fine. (Although this is more of a concern for burgers. I don't order steak at places where I'm concerned about the kitchen blowing it.) If I'm cooking, usually medium rare.

This, pretty much. Rare or medium rare if I'm out, and depending on the cut. Leaner cuts more rare, fattier ones less so to render the fat better. I don't order a steak anywhere I don't think I can trust the cook to do it right, and at home the same.

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That’s from the most recent time I did steak for dinner. It was NY Strip*, served with oven roasted potatoes and some sauteed mushrooms.

That's almost exactly how I make a steak at home. NY Strip is my go-to. Though my default sides are broccoli and onions over rice. Potatoes and mushrooms are excellent too, I just don't cook them as often.

 

[Dannyalcatraz]

That's almost exactly how I make a steak at home. NY Strip is my go-to. Though my default sides are broccoli and onions over rice. Potatoes and mushrooms are excellent too, I just don't cook them as often.

We do a lot of Brussels sprouts, broccoli, cauliflower, broccoli & cauliflower, or California mix (broccoli cauliflower, & carrots) in our house as well.

 

[Umbran]

But sure, feel free to be a weirdo, the kitchen is laughing at anyone requesting something beyond medium, just get the forking chicken.

Look, I know steak is a point of much contention, but we still expect you to speak respectfully to folks about it.

 

[Dannyalcatraz]

As much as I like serving steak as shown in my picture above, it’s a tad contentious in our house.

Cooking, resting and slicing steaks before service has REALLY helped my family’s portion control. But the resting step is essential if you don’t want the meat draining its juices onto the cutting board.

But my Mom loves her food HOT. As in I think she’s half Fire Elemental. I’ve seen her touch food I just plated from a frying pan and a 425degF oven, and ask me to give it a quick zap in the microwave. So that resting step is the bane of her existence.

So I’m thinking that the next time I do steaks, I’m going to simply pre-portion her a chunk of steak and plate that chunk fresh from the pan.