I like mine medium rare, if done properly.
Around DC, restaurants tend to undercook. I order medium to get medium rare.
In New England, I’ve found the opposite; they overcook, up to two levels. I can handle up to a medium well. But if I order a medium, I get a well done.
All of my in-laws (and wife) like well done. When they hear me order medium rare, they cringe. And if it’s a tiny bit bloody, I have to hide it from my wife.
Everybody got to elevate from the norm - Rush
I like my steak well done. I do not want a good vet to be able to bring my meal back to life.
Not burn to a crisp, but well done.
Jeffery
Rare to medium rare! It depends on the cut. My older brother likes it seared on the outside and raw on the inside – but then he also likes eating raw hamburger. I like a well aged steak also, not one fresh off of the cow. Aging it properly allows bacteria to breakdown and flavor the meat. A good butcher will do this for you safely and properly.
What? Me worry?’
I like mine medium rare, unless I can get it rare. The pinker, the better. And if I’m doing it myself, marinated in dijon poppyseed dressing for just a while, and lightly glazed with it while it’s on the grill.
My family is a Well Done bunch, so I never knew the joys of a properly cooked steak until I lived on my own. One of the joys of being a grownup, I guess.
Damn, I’m hungry.
Smothered in whipped cream and chocolate sauce… oh wait!!! we aren’t talking about the same kinda meat are we 
I really try to be good but it just isn’t in my nature!
Mmmmm . . . So well-done the dentist has to be called in to identify it. Chefs HATE me.
With onion, salt and pepper. Best steaks I’ve ever had were in Arthur’s Steak House in Hoboken, NJ. South American, I think.
Rare, baby! We’re talking so rare that a skilled doctor could still resusitate the cow.
Naturally, I’ve married into a family of well-doners. This means that, when I BBQ, I have to put their steaks on about 25 minutes before I put mine on. Then I have to endure their squeamish looks when I cut into the meat and blood shoots out. WTF?
I like mine medium well. To me, this means gray 3/4 of the way through the steak. The very middle is dark red.
Yummy.
I’m in the well done camp. If I see a bit of red, it has to go back!
Best steaks come from Sam Seltzer’s and Remington’s.
I like my steaks spiced with fresh garlic or satueed onions, and salt and pepper. Spicy A-1 is also pretty good.
I think a trip to Remington’s is in order.
I crave an art that passionately transcends the mundane instead of being a device for self-deception.–Griffin, from The Griffin and Sabine trilogy.
The center of the cut should be slightly warmer than the beasty’s healthy body temp.
Rainbowcsr is right about aged beef. A good steak house will brag about its “28 day blood aged USDA Prime beef.” Man, that’s the food of the gods.
Letting my inner child run loose and break things.
I generally go for medium well or well done but had a rare ribeye just after Christmas and loved it. My brother pointed out that in California you can no longer get a true rare steak.
FWIW I thought San Francisco would be a tofu and sprouts kind of town when I paid brother a visit. I could not have been more wrong. Hamburger Mary’s was an experience as well as the Korean barbeque place with the “mountain o’ meat.”
“Popeye? Hm? He’s not much of a judge of women!” King Blozo
All these well done steaks!!! It is a tragedy of Lillipution proportions.
Rare – blood pooling on the plate – seared fast on the grill – seasoned with an herb and olive oil rub. Yummmmmmmm.
The best lack all conviction
The worst are full of passionate intensity.
*
I’m going to have to agree with Spiritus on this one…
RARE!
“If there’s anything more important than my ego around, I want it caught and shot now.”
Still twitching.
When chunking up a roast for stew meat, I’ll pop the occasional piece into my my mouth; Mmmmmm Good! This is guaranteed to make my wife and kids say “EEwwwwww!” However, if I’m ever hunting and can’t get a fire started, I won’t go hungry!
(and yes, I’m aware of parasites etc, that may be present in wild game)
VB
TANSTAAFL!
Depends. If I’ve got a raw egg, some capers and some spices available, tartare is the way to go. Otherwise, blood rare.
Jesus saves… Gretzky grabs the rebound… He Scores!
Medium…which in the south means that it is just pink in the middle…no blood…
“Do or do not, there is no try” - Yoda
Just cut a chunk off and I’ll ride the rest home! Yep, I like it rare!
When I waited on tables, I always loved it when customers would order a well done steak and sen it back claiming the Top Sirloin was too tough.
Well, if you order beef jerky, don’t be surprised that it’s beef jerky, okay?
And another thing… Unless you are at a really hoity toity place that offers it’s own homemade steak sauce (most do not, except as a marinade before grilling, but I’ve heard of exceptions) never, never, NEVER FUCKING EVER put A1 or Heinz 57 anywhere NEAR my blood-soaked goodness!
Give me horseradish, preferably freshly grated (prepared will suffice - not horsey sauce, though!) and that’s all a good steak needs!
Favorite Cut: NY Strip. While it’s not as tasty as a filet, I have a huge appetite (16oz cut, please!) and most filets are either too small or, if they do get up to my size, way too expensive. T-Bones (Porterhouse) cuts are okay, but since I like it rare, I find the area near the bone is cold almost always - sometimes frigid. Top Sirloin should be on a bun only.
Favorite preparation: Simply rub a little Montreal Steak Seasoning on before grilling over wood (or charcoal aided with hickory chips).
And if top sirloin I must: On a kaiser roll with melted cheddar, sauteed onions, lettuce and tomato. Dash of pepper.
Yer pal,
Satan
I’m pretty particular about my steak. I want it brown on the outside, and slightly less brown on the inside, with maybe a millimeter of red right in the middle. I call that medium well, since it’s mostly done, but not so done that one would need a lumberjack to help cut it.
I always have to send my steaks back.
“Wednesday the 15th - Chris made one of her rare good points today.”
Guanolad
Medium Well…
a properly prepared well done steak needen’t be tough. Just thoroughly cooked.
-Frankie
I’m not a shrimp, I’m a King Prawn.
-Pepe the Prawn