I see a lot of medium rare preference in this thread; it is mine as well.
But does anyone actually prefer their steak rare?
My dad used to say, “just pass mine once over a 50-watt lightbulb”.
mmm
I love T-Bones, but people look at me funny when I pick up the bone afterwards and start chewing off the little meaty bits leftover.
If I’m at home, I keep on chewing to get at the marrow.
Rib-eye and shell/NY strip/KC strip (it’s all the same) over tenderloin. Not even a question.
When we do the steakhouse, we tend to get porterhouse (NY strip and filet), cooked medium rare, for our table. But that’s because we weeded out anyone who wants anything more than medium, aka* The Undesirables*. 
I would prefer rare, but we’re eating family-style.
I always ask for the rare side of medium rare. That seems to hit the right spot for me.
Porterhouse, or maybe a porterhouse.
Just walk the cow past the grill, please.
I love a good steak. Anything prime from Costco is excellent. Dipped in koshering and then grilled over an open fire is so tasty.
But what I really enjoy is a hamburger sandwich made from the same meat, freshly ground. With some ketchup and fresh sweet pickle relish.
Or, slice the steak for into small pieces and pan fry. Eaten with fresh kimchi and a bowl of rice.
Meaty goodness is delicious in any form.
For chopping tartare, I do use filet, and I use a food processor. If I were to hand cut it though, how fine should I cut it? Like brunoise/eighth-inch dice? Strings? Finer?
EDIT: MMM, my fiancee loves it black and blue. Loves the browned crunchy exterior, loves it bloody on the interior, and next to no in-between browned meat. It’s been challenging to do without burning the crap out of the exterior of the steak. Weird, but it’s what she wants, so I do it.
Ribeye. Medium rare if you bother to cook it at all. Tartare is just fine.
If someone else is paying its the 64 oz porterhouse everytime
If money is no object, Porterhouse/T-Bone. If there’s some sort of limit, probably a New York strip, if only because that’s what was usually cooked when my family barbecued steaks.
My only “problem” with filet mignon is, I am not a fan of meat that is a brighter shade of red than pink on the inside. That’s one reason I usually don’t eat prime rib - the ends are overcooked, and the rest is underdone.
You could probably build a house out of a steak that size.
Definitely. I like a bit of searing on the outside, and I want the inside to be warm, but that’s enough cooking for me.
It used to be T Bone or Porterhouse, since the rib eye was too fatty. Now with the move to leaner beef, yep, the rib eye is great if grilled. Still for pan frying, I want the porterhouse.
I am pretty sure the Op had his tongue firmly in his cheek. 
That is after it chased out that last meat shred between those back molars…
- when you do chase out that meat shred- do you eat it?
The next time I’m at a steakhouse with my family I’m ordering chicken.
I like the outside to be well browned, and a little char, which is hard to get with rare. But yes, if it is a thick steak, I dont mind the center being blood rare.
Screw 'em- it’s *your *steak.
It’s your preference, but the texture I like is bigger than 1/8 inch dice. Maybe 1/4 inch? Something around pea-sized? Either the first or second texture here works for me, though more like the second in my case.
I actually never order steak at a steak house. I can cook my perfect steak without the 500% markup on the meat. I almost always get Prime Rib because I can’t really roast my own Rib effectively at home. The end pieces end up way over cooked, and while they are okay in sandwiches the next day, the total overhead is way too much for the whole operation.