That’s verbatim how I ask for it these days, mostly to ensure the chef, if they’re going to err a little, to encourage them to err on the side of too rare rather then cooked through. I never send food back (I’m just hard-wired to eat whatever is put in front of me, and not be wasteful), so it breaks my heart a little if I get a piece of meat that is missing that lovely rare texture, which is what I want when I have a steak. I’m the same with those big pub burgers: err on rare for me. I prefer fast-food style burgers, but when I’m in the mood for a 1/2 lb pub burger, I want that center to be red still, and I’m always disappointed if I get something more cooked through. Just personal preference.
I prefer a NY strip. It’s more flavorful than other cuts.
It often the thickest steak at the Grocery and cooks well on the grill.
Ribeyes from the grocery are just to thin and cook too fast.
I order my thick burgers medium rare, but as long as they are still joicy, I am a happy gourmand.
I will send food back if it is SOOO wrong, like the time I got my MR steak MW-Well.
Well, you can get the best of both worlds with my choice: the tomahawk steak. All the flavor and marbling of a ribeye, with a Fred-Flinstone style gigantic bone attached for your gnawing delectation. 
Plus it’s nice to order at a restaurant because it’s a PITA to cook it medium rare yourself at home.
My god, man! I see some dangerously overcooked steaks in your future with directions like that.
I’ve always heard the safest way was to ask them to vaguely allude to the CONCEPT of a grill to the cow before butchering it and bringing you your cut.
I never saw my grandpap eat a steak, but after Thanksgiving dinner, everyone knew that the remaining carcass was all his. He’d pick those bones cleaner than any dog.
Not me! Bone-in ribeye is my absolute favorite cut of steak. I don’t care where I am, that bone is getting gnawed. In fact, I have been known to cut the bone away from the rest of the steak and go for that first.
My friend ordered thusly : “Knock the horns off, wipe it’s ass and throw it on a plate”:eek:
Gotta love Texas
New York Strip cooked via sous vide then seared over a charcoal fire for me.
I usually get my steaks from Walmart, and the New York Strips that I get from there are usually very flavorful and tender. Especially when cooked sous vide.
Tonight I had a strip that was thick and looked well-marbled, and it had to be the toughest steak I’ve ever had.
Very disappointing.
We generally don’t eat steak unless it’s at a high-end steakhouse like Delmonico or CUT or SW Steak*. That way we know we are getting Prime meat cooked by people who know what they are doing.
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- The hidden secret to eating steak at Wynn Las Vegas is to go next door to SW Steak and eat at Lakeside Grill. Same steaks, same chefs, 1/3 the people and pretentiousness.
I worked with a young, petite, pale-skinned graphic designer who loved herself a big, thick steak. She would say, “Just stun it, sear it, and slap it on a platter.”
Ironically this same misguided brother, when at a nice restaurant with our grandparents in our teens, had never heard of Filet Mignon. So when my grandfather told him a Filet would be the best thing he ever tasted, he refused to order it because he thought it was fish :D.
I teased him about that for years (payback for the years of "tickle torture’ I endured for being younger). So the Freud in me believes that in a perfect world, he’d prefer the Filet. But due to his emotional baggage, he orders the New York Strip as a defense mechanism to his inner teenager.
I’d be very happy with any good-quality steak that’s been cooked by someone who really knows what they’re doing. I would hardly even care. (I mean, excluding any cut that’s known for not making a good steak at all.) An expertly-done nice steak is just a great thing.
I live in Omaha, where we take our steaks pretty seriously. In my family of four, we all have our own preferences. I love a thick rib eye grilled on the rare side of medium rare. My wife and one of my daughters prefer New York done medium, and the other daughter like a filet on the well side of medium. We have great steak houses here, and even some chain restaurants, but most of our steaks are cooked over charcoal with apple wood chunks on my Weber kettle grill.
Personally, I think you should eat steak the way you like it. If you want an eye of round steak well done and eat it with ketchup, it just isn’t any of my business.
Obviously you haven’t seen previous Dope threads in which rare steak eaters fume about others’ cooking preferences.
At home, I prefer my porterhouse, grilled more rare than medium.
Out to eat, a strip or ribeye, medium.
On a budget at home, I’ll get a well marbled thicker cut sirloin, again more towards rare.
Really on a budget, I’ll grill chicken!
My brother likes more well than medium. The real problem is he puts steak sauce, A-1, or ketchup on it!!!
What the hell is FRESH kimchi?
Good call. The difference in grades is the marbling of fat within the cut and choice or prime, there just isn’t much in a tenderloin. If you’ve got a couple T-bones to compare, look at the strip side and you can easily see the difference. The fillet side, not so much.
With all that, I’m sure any reasonable grade of beef would do. I laugh at the upscale urbanite burger stands bragging about their kobe or wagyu hamburgers. What’s the point? After they get doused with three or four toppings it could be roadkill possum in the middle for all you can taste it.
I go well-done, but I had to share this quote from “The Tenth Kingdom:”
The best steak I’ve ever had was a filet.
Unfortunately, that doesn’t mean that every filet is the best.