How do you like your steak cooked?

[pigmode]

Filet Mignon is excellent sliced sashimi-style with wasabi or coleman's mustard, as are NY strip and ribeye. I knock out a steak in no time.

 

[Anaxilus]

Great thread!!
 
Rare for sure!  Hard to explain rare in California.  Rare here is MR everywhere else.  Prime cuts, wagyu, and good sanitation,  I can go raw for Tartar and Carpaccio.
 
I wonder how many responses a Procuitto/Parma Ham thread would get?

 

[njgeek]

Medium, if it's a filet I love it with a crisp horseradish top or bacon/garlic/mozzarella.

Alternatively, marinated in yogurt and Indian spices then cooked in a charcoal tandoor. I might not be Indian but I dig their grilling style.

 

[Anaxilus]

Quote:

I knock out a steak in no time.

My best biggin was a 69oz Porterhouse from Gibson's of Chicago.  The waiter came out w/ a doggy bag for me but there was nothing to put in it!  

 
The top two on my hit-list are David Burke's pink Himalayan sea salt, dry age freezer and Peter Luger's.
 

 

[Anaxilus]

Quote:

In reality, there are only 3 steak temperatures:  Blue, Rare, and Toast. 
 

My God, I found my twin!

 

[khaos974]

Quote:

I wonder how many responses a Procuitto/Parma Ham thread would get?

I'm not really sure of the difference between the two except that they are both delicious

 
 

 

[Anaxilus]

Quote:

Reddness is a different texture, and is more spongey/chewy to me. 

That's bad cow man.  The redder the more tender.
 
Correction, cut also matters.
 

 

[IMAWolf]

I normally go for medium rare, but DEFINITELY blue rare if i go to a really good restaurant.... most restaurants simply can't get blue rare right! 

 

[pigmode]

Quote:

Quote:

I knock out a steak in no time.

My best biggin was a 69oz Porterhouse from Gibson's of Chicago.  The waiter came out w/ a doggy bag for me but there was nothing to put in it!  

 
The top two on my hit-list are David Burke's pink Himalayan sea salt, dry age freezer and Peter Luger's.
 

 
WOW. I slowed down big time at the end of a 48oz (or 56) Porterhouse from Ruth's Chris, and thought I was doing good. I know, not exactly 5 star but the one here blows away the one in Vegas. 
 
I love the Porterhouse, and what the bone does to the cuts. There's the tiny strip of fat on the bone that helps keep that side juicy.
 
 
Btw, I'm no gourmet but antipasto could be my second middle name. 

 

[Spareribs]

Quote:

 
WOW. I slowed down big time at the end of a 48oz (or 56) Porterhouse from Ruth's Chris, and thought I was doing good. I know, not exactly 5 star but the one here blows away the one in Vegas. 
 
 
 

Although I am not too big of a fan of chains, I have to admit that I love Ruth Chris steaks or at least the one in my area. I'm not a huge fan of their side dishes so I usually just order their good bread but their steaks in my experience have been up there among the best steak houses IMO. I rank them high as one of my favorite steak houses despite the boring side dishes. Also, the ambience in a steak house is very important. I love sitting at their bar and the service has been great and they treat me well. 
 

 

[Anaxilus]

Just my opinion but Ruth's is like a standbye for me.  Something I'd get invited to rather than go myself.  Kinda gimmicky on the hot plate all drenched in butter.  I have to replate as soon as it comes otherwise it'll overcook itself.  The meat isn't really special as far as flavor goes but it's not offensive either.  Texture has never put me off.  Just very consistent and doesn't upset or wow me.  Where abouts do you live if I may ask?

 

[alv4426]

I just demolished a prime rib at the Red Rock Casino... Comped food always tastes better (although I had to gamble a lot to get it) 

 

[KimChee]

Medium rare

 

[Deathdeisel]

Some of us may be a bit spoiled id say...To say a Ruth's Chris Steak doesnt wow you, to me is astounding. 2 best steaks of my life were from there. Amazing sear, tender, juicy, done exactly how i liked it. 

 

[JamesMcProgger]

well done, no pink or red parts.