Amen & God Bless America.




Make mine medium though....... & make sure my potatoe is hot or don't bother

Lol. Hank hill. Mans, man

My Dad would send back any steak, if it had juice in it. I grew up on "ruint" meat.

Now, when I stick a fork in it, it better moo. Steak Tartar is one of my favorite things to fix at home.

I have always eat ALL my steaks well done.Didn't matter the cut I liked em burnt.Here recently I've started eating them medium well and damn I didn't know what I was missing.Way better but if it's any less than medium well I ain't eating it.I ain't eating raw meat

might as well eat chicken if you like a well done steak.

As big as that leap from well to medium was, rare will be twice that.

Once you go rare you never go back!

I used to be a medium-well guy, but now I'm liking them more towards medium.

I saw someone order a well done filet once. The waiter asked her 3 times if she was sure. It looked like a hockey puck when it came out.

Or get it well-done and then slather in sauce or ketchup. Yuck.

I don't give a crap how someone else eats their steak, but I like mine practically mooing.

You ever notice that anybody that says they don't really like steak always orders it well done?

I was eating with a Vet buddy of mine years ago. The waitress ask how he'd like his steak cooked and he said, "I'm a very good veterinarian and I want my steak cooked so that I have a better than average chance of bringing him back to life."

Closed my season out with a ribeye at Mike's last week. They cooked it like I would on my BGE, charred on outside, medium rare inside. Darn good steak.

Most places still over cook them even at rare. I've started saying Pittsburgh Rare, and get better results

My mom growin up made us eat well done steaks...in high school my eyes were opened to a medium steak...now I order medium but if comes as medium rare, I'm just as happy as if its medium or medium well!

Eat it however you like, but cooking a steak past medium rare IMO cooks all the flavor out of it and the reason you paid for a select cut of beef in the first place. Not to mention putting steak sauce on it.

I akin it to having a $100 bottle of good whiskey and putting coke in it. The flavor is gone. Mixers are made for middle to bottom shelf booze, not top shelf.

Ribeyes on the grill, rare to medium rare.

Fillets in a hot cast iron skillet in butter, rare to medium rare.

That's the only two steaks I eat now and the only two ways I cook them.

It has been my experience that there's a very narrow range of done-ness that people like, but they vary widely in how they describe it.