# Come on in and tell me how you want your steak done, and what you want on it... **URL:** \ **Category:** In My Humble Opinion\ **Created:** [March 9, 2005, 2:59pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669 "2005-03-09T14:59:18Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![RancidYakButterTeaParty](https://avatars.discourse-cdn.com/v4/letter/r/53a042/32.png) [@RancidYakButterTeaParty](https://boards.straightdope.com/u/RancidYakButterTeaParty)\ **Post date:** [March 9, 2005, 11:44pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/41 "2005-03-09T23:44:17Z")
> [@Danalan](#): > > Is it the 14th already? Just saw the thread over in MPSIMS. Great! Another reason for us to get our orders in. šŸ˜ƒ ---
**Author:** ![buttonjockey308](https://avatars.discourse-cdn.com/v4/letter/b/bcef8e/32.png) [@buttonjockey308](https://boards.straightdope.com/u/buttonjockey308)\ **Post date:** [March 10, 2005, 12:17am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/42 "2005-03-10T00:17:06Z")
A 24 oz Chicago stockyard porterhouse, cooked just past rare, with herb butter melted in the beginning and the end, served with steak fries, mushrooms and grilled tomatoes and green peppers. ---
**Author:** ![racer72](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/racer72/32/3075_2.png) [@racer72](https://boards.straightdope.com/u/racer72)\ **Post date:** [March 10, 2005, 1:20am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/43 "2005-03-10T01:20:39Z")
Iā€™ll have a Copper River Salmon steak, about 1 inch thick. Fried red and white potatos fried with peppers and onion. Corn on the cob. And a big glass of ice cold milk. ---
**Author:** ![Agent\_Foxtrot](https://avatars.discourse-cdn.com/v4/letter/a/9fc29f/32.png) [@Agent\_Foxtrot](https://boards.straightdope.com/u/Agent_Foxtrot)\ **Post date:** [March 10, 2005, 2:01am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/44 "2005-03-10T02:01:50Z")
Iā€™ll have a large Prime Rib, please, as rare as you can make it. I still want blood coming out of that thing. Peter Lugerā€™s steak sauce and freshly shaven horseradish on the side. Adam ---
**Author:** ![chaoticbear](https://avatars.discourse-cdn.com/v4/letter/c/f07891/32.png) [@chaoticbear](https://boards.straightdope.com/u/chaoticbear)\ **Post date:** [March 10, 2005, 3:39am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/45 "2005-03-10T03:39:29Z")
At least Iā€™m not as much of a heathen as I had fearedā€¦ I would like a steak cut of some sort and weight (probably in the 6-8oz range), a bit under medium, but above medium-rare, with salt and pepper, maybe some olive oil and garlic before cooking. Sauce? Iā€™ll determine whether or not I need it after I taste it coming off the grill. If so, itā€™ll be A-1 (I know! The hoooorror!) or Hollandaise. I like hollandaise more than anyone is entitled to. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [March 10, 2005, 11:38am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/46 "2005-03-10T11:38:04Z")
Kobe ribeye 1 inch thick Rubbed with some Maldon sea salt (I keep a box of Maldonā€™s almost exclusively for steak) and black pepper Cooked rare. No sauce. Served with some new potatos sauted in duck fat. If Iā€™m feeling really decadent, Iā€™ll make a hollandaise from the fat left in the pan from the Kobe. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [March 10, 2005, 1:19pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/47 "2005-03-10T13:19:27Z")
Iā€™ll take an Alberta Blank Angus NY strip, medium-medium well. Salt and pepper only. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [March 10, 2005, 1:22pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/48 "2005-03-10T13:22:15Z")
Bla_c_k Angus. Iā€™m one-handed typing, while nursing. ---
**Author:** ![cornflakes](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@cornflakes](https://boards.straightdope.com/u/cornflakes)\ **Post date:** [March 10, 2005, 2:23pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/49 "2005-03-10T14:23:33Z")
Ribeye, so well marbled that I could play it like an accordion when itā€™s done. Rub it with salt and pepper, then sear it to rare to medium rare. ---
**Author:** ![cornflakes](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@cornflakes](https://boards.straightdope.com/u/cornflakes)\ **Post date:** [March 10, 2005, 2:25pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/50 "2005-03-10T14:25:14Z")
Oh yeah, itā€™s gotta be out of an Angus. ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [March 10, 2005, 8:23pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/51 "2005-03-10T20:23:27Z")
a nice T-bone, rare, please. But I donā€™t like them really fresh, I like them well-aged. They are perfect when they start turning a teeny bit brownish. Less than well-flavored beef benefits from a marinade: equal parts of lemon juice and olive oil with a bit of minced garlic is a good one. But, yeah, no steak sauce, ever. ---
**Author:** ![MsRobyn](https://avatars.discourse-cdn.com/v4/letter/m/90ced4/32.png) [@MsRobyn](https://boards.straightdope.com/u/MsRobyn)\ **Post date:** [March 10, 2005, 8:24pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/52 "2005-03-10T20:24:22Z")
I want a nice ribeye, maybe 10 ounces, rare. Salt and pepper is fine, maybe a little garlic for flavor. No steak sauce for me; this is a disgrace to the cow. With it, Iā€™d like a nice salad and some sauteed onions and mushrooms and some iced tea to drink. Robin, who is now going to have to sweet-talk Airman into buying a grill this weekend. ---
**Author:** ![The\_Devil\_s\_Grandmother](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@The\_Devil\_s\_Grandmother](https://boards.straightdope.com/u/The_Devil_s_Grandmother)\ **Post date:** [March 11, 2005, 5:42am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/53 "2005-03-11T05:42:03Z")
Garlic rub with salt and pepper for me please. Rare. I mean really rare. Just kinda wave it over the coals. mmmmmm, looks perfect. Thanks **RancidYakButterTeaParty**! ---
**Author:** ![Zoe](https://avatars.discourse-cdn.com/v4/letter/z/a4c791/32.png) [@Zoe](https://boards.straightdope.com/u/Zoe)\ **Post date:** [March 11, 2005, 5:57am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/54 "2005-03-11T05:57:23Z")
Tonightā€™s mood only: Cajun-spiced ribeye will do for me. Rare. So rare that cows that have been sicker than that have lived to tell the story. Potatoes fried in onions on the side. A little Doug Kershaw on the radio. ---
**Author:** ![John\_Carter\_of\_Mars](https://avatars.discourse-cdn.com/v4/letter/j/2bfe46/32.png) [@John\_Carter\_of\_Mars](https://boards.straightdope.com/u/John_Carter_of_Mars)\ **Post date:** [March 11, 2005, 6:12am UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/55 "2005-03-11T06:12:22Z")
My treat, **Zoe** , if youā€™ll wear that ā€œspecialā€ t-shirt. šŸ˜‰ Make mine a 16 oz. ribeye, rare. Baked potato with butter only, garden salad and a nice red wine. ---
**Author:** ![RancidYakButterTeaParty](https://avatars.discourse-cdn.com/v4/letter/r/53a042/32.png) [@RancidYakButterTeaParty](https://boards.straightdope.com/u/RancidYakButterTeaParty)\ **Post date:** [March 11, 2005, 1:52pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/56 "2005-03-11T13:52:05Z")
> [@The Devil's Grandmother](#): > > Garlic rub with salt and pepper for me please. Rare. I mean really rare. Just kinda wave it over the coals. > > mmmmmm, looks perfect. Thanks **RancidYakButterTeaParty**! Hey, I would do anything for the **Devilā€™s Grandmother**. BTW, has anyone seen my drink? I think **John Carter of Mars** accidently picked it up. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [March 11, 2005, 2:00pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/57 "2005-03-11T14:00:23Z")
> [@cornflakes](#): > > Oh yeah, itā€™s gotta be out of an Angus. Yeah, but for me, itā€™s gotta be grain-fed and aged. ---
**Author:** ![swampbear](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampbear/32/467_2.png) [@swampbear](https://boards.straightdope.com/u/swampbear)\ **Post date:** [March 11, 2005, 2:17pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/58 "2005-03-11T14:17:35Z")
12 ounce TBone please, mediium. Marinated overnight with some worchestershire (pronounced whatā€™s this here) sauce and rubbed with some cajun seasonings. Baked potato loaded, corn on the cob, baked beans and a nice caesar salad. A cooler full of beer to drink. How bout I make some homemade strawberry ice cream for dessert? ---
**Author:** ![RancidYakButterTeaParty](https://avatars.discourse-cdn.com/v4/letter/r/53a042/32.png) [@RancidYakButterTeaParty](https://boards.straightdope.com/u/RancidYakButterTeaParty)\ **Post date:** [March 11, 2005, 2:29pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/59 "2005-03-11T14:29:32Z")
> [@swampbear](#): > > How bout I make some homemade strawberry ice cream for dessert? If you do, I will worship you with the zeal of a thousand zealots. ---
**Author:** ![chaoticbear](https://avatars.discourse-cdn.com/v4/letter/c/f07891/32.png) [@chaoticbear](https://boards.straightdope.com/u/chaoticbear)\ **Post date:** [March 11, 2005, 2:32pm UTC](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669/60 "2005-03-11T14:32:37Z")
> [@swampbear](#): > > How bout I make some homemade strawberry ice cream for dessert? How about you do that? [Previous page](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669.md?page=2) [Next page](https://boards.straightdope.com/t/come-on-in-and-tell-me-how-you-want-your-steak-done-and-what-you-want-on-it/293669.md?page=4)