i like my steaks medium rare

my father on the other hand prefers a "wipe the cow's ass, knock of his horns, and put him on a plate" kind of rare

rare/bloody for a real man.

blue is also disgusting

rare to medium rare with a little bit of butter to get the juices flowing. Also if you haven't had kobe steak yet it is literally like having an orgasm in your mouth. The rings of fat make it so every bite is juicy and delicious.

well done

if it's not canadian/american beef it's not steak. every steak I've had in europe tasted like greasy asshole. food in europe is generally better but they do not know how to cook big slabs of meat

well done should really be reserved for questionable cuts of beef/establishments :/

i usually go rare/mid rare depending on the cut and how much i trust the place/person cooking the food

for seasoning just some s&p about 20-30 min before cooking

i only eat gay cows

Well done with ketchup

http://www.wikihow.com/Make-Milk-Steak-With-Jelly-Beans

Never had a steak :c

medium rare

Just barely mooing.

sous vide to 120-130 with a super hot sear in a cast iron after. Just got my immersion circulator and its the best kitchen utility I've ever purchased.

i like to seer mine for 1 min on each side in a microwave

medium ~ well done

i don't like raw meat but well done hurts me

knock its horns off and wipe its ass

how long do you have to fuckin sous vide a steak like a piece of fish takes forever

THICK room temp ribeye, hot cast iron skillet, 3 mins on each side and finish in oven. perfect med rare every time.

drown in blue cheese, balsamic reduction, bordelaise, onion sauce, whatever.

mccormick's montreal steak seasoning is amazing.

if you have the time/ability, grilling a ribeye with dried mesquite is an experience in flavor that imo is the best shit ever.

tasty!

Which one? I backed the Nomiku WiFi on KS but it's taking ages to release..... Now I just ghetto sous vide in a big heavy pan put in an oven, or in my beer cooler. It works for steaks, but I have to check the temp at least every 90 min so I can't do any long cooks.

I have the Anova Wifi, though I don't use the app so I don't know how good the actual wifi settings are.

Making pork with it tonight.

rare

If i'm somewhere nice, blue rare

Knock the horns off and hold it on a grill or pan until I get bored

Otherwise known as Pittsburg Rare but to a lesser extent. I also really like garlic and tarragon on it.

Well-Done and A1, preferably with a potato based side.

http://s3-media1.fl.yelpcdn.com/bphoto/qfHAI5M6sTeO7-75ocrjlw/o.jpg

medium rare ribeye

https://i.imgur.com/toeeVXs.jpg

you are the reason we cant have nice things

Rare, because most places in oz you ask for medium rare and get medium towards well, so I ask for rare and get something close to medium/medium rare. There are the occasions where I ask for rare and get ACTUAL rare which is always nice.