Just saw the thread over in MPSIMS. Great! Another reason for us to get our orders in. 
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.
I’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.
I’ll have a large Prime Rib, please, as rare as you can make it. I still want blood coming out of that thing. Peter Luger’s steak sauce and freshly shaven horseradish on the side.
Adam
At least I’m not as much of a heathen as I had feared…
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? I’ll determine whether or not I need it after I taste it coming off the grill. If so, it’ll be A-1 (I know! The hoooorror!) or Hollandaise. I like hollandaise more than anyone is entitled to.
Kobe ribeye
1 inch thick
Rubbed with some Maldon sea salt (I keep a box of Maldon’s almost exclusively for steak) and black pepper
Cooked rare. No sauce.
Served with some new potatos sauted in duck fat.
If I’m feeling really decadent, I’ll make a hollandaise from the fat left in the pan from the Kobe.
I’ll take an Alberta Blank Angus NY strip, medium-medium well. Salt and pepper only.
Black Angus.
I’m one-handed typing, while nursing.
Ribeye, so well marbled that I could play it like an accordion when it’s done. Rub it with salt and pepper, then sear it to rare to medium rare.
Oh yeah, it’s gotta be out of an Angus.
a nice T-bone, rare, please. But I don’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.
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, I’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.
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!
Tonight’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.
My treat, Zoe, if you’ll wear that “special” t-shirt. 
Make mine a 16 oz. ribeye, rare. Baked potato with butter only, garden salad and a nice red wine.
Hey, I would do anything for the Devil’s Grandmother.
BTW, has anyone seen my drink? I think John Carter of Mars accidently picked it up.
Yeah, but for me, it’s gotta be grain-fed and aged.
12 ounce TBone please, mediium. Marinated overnight with some worchestershire (pronounced what’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?
If you do, I will worship you with the zeal of a thousand zealots.
How about you do that?