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How do ATOTers Order Their Steak?

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Rare w/ a cool red center is perfect. It's hard to undercook a steak for me.

If you ever order well-done you are wasting your time eating/paying for steak. Just pull the sole off your shoe and ask them to heat it up for you. Cheaper and has the same consistency.
 
I get sick eating anything below medium well 🙁

And I mean diarrhea-sick.

It's not a mental aversion or anything either.
 
Originally posted by: FreshPrince
what I can't understand is people who will eat their steak rare but won't touch sushi..
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Easy. I hate fish when it is cooked and have a gag reflex at the thought of eating that nasty smelling stuff raw.
 
Originally posted by: slsmnaz
Rare w/ a cool red center is perfect. It's hard to undercook a steak for me.

If you ever order well-done you are wasting your time eating/paying for steak. Just pull the sole off your shoe and ask them to heat it up for you. Cheaper and has the same consistency.
Click to expand...

Not if the person actually knows how to cook a steak well done. It's entirely possible for a steak to be well done, yet be tender and juicy.
 
Originally posted by: nakedfrog
Originally posted by: slsmnaz
Rare w/ a cool red center is perfect. It's hard to undercook a steak for me.

If you ever order well-done you are wasting your time eating/paying for steak. Just pull the sole off your shoe and ask them to heat it up for you. Cheaper and has the same consistency.
Click to expand...

Not if the person actually knows how to cook a steak well done. It's entirely possible for a steak to be well done, yet be tender and juicy.
Click to expand...

Shens.
 
I use to only do well done but my taste have refined and I'm into the medium to medium well department. My wife on the other hand wants to see no pink at all and demands Well Done.
 
If I see ANY red I send it back, occasionally I'll get medium-well but usually it's well done. But I'm not a big steak person regardless so it's "rare" that I even order one.
 
Well done. If you cook it right, it can still be juicy and flavorful. I tend to like cuts of meat that lend themselves to being cooked to well done.......New York and Ribeye.
 
Depends on the cut of mean and how lean it is

Leaner cuts, such as filet and sirloin as well as most "select" grade steaks need to be cooked rare, or else they dry out. Extra-rare (black and blue) filet is my favorite of all the steaks.

Cuts with more marbling, such as rib eye or t-bone and higher grade steaks, should be cooked past rare to medium-rare, maybe close to medium if very fatty. The idea is to melt the fat to release flavor.
 
Somewhere between medium rare and medium. I usually ask for it to be medium rare, because in my experience, restaurants always overcook my food a bit.
 
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