I was always under the impression serving medium rare meat ran contrary to Kosher law. Unless the ‘Kosher salt’ reference had to do with a personal taste preference as opposed to a religious one.
Sirloin, thick cut, medium-rare. Slightly peppered. With chips (fries), salad, and a good red wine.
Usually I go for a ribeye. Sometimes I have nothing on it, sometimes a bearnaise butter (similar flavour to bearnaise sauce, but less work - mix tarragon, shallots and lemon juice with soft butter, form into a log, chill, then cut into medallions to melt on your steak). Once I improvised a sauce that was pretty tasty - threw some chopped shallots into the pan that I had cooked the steak in, sauteed them briefly, then deglazed with some Cabernet, added some tarragon, and reduced a bit, then poured it over the steak.
I also like a New York strip with pizzaiola.
A good ribeye dusted with Johnny’s seasoning salt (It’s pure magic!), grilled medium rare. For cheaper cuts of meat, I like Paul Newman’s steak sauce, it’s much better that A-1.
Medium rare with Montreal seasoning and a drop of A-1 Bold & Spicy.
and some times a few slivers of sauted onions.
I’d be dodgin’ bullets. I love my A-1, and it’s the only reason I ever eat steak at all. I like any steak, cooked all the way through, and doused in A-1.
Yes, I’ve ordered a butterflied filet, well-done, so I can drench it in A-1. Former boyfriends expressed horror that I was eating such a fine cut of meat, well-done, and then slopping A-1 over it… well, you can imagine. That’s why they’re former boyfriends.
Yummmm. Well-done, little crispy on the outside, dripping A-1…
Slight hijack, but I seem to recall a thread about a supposed correlation between the quality of the cut vs. how you want it cooked. If, for example, you request a rare steak, the chef will assume you’re somewhat particular and select a higher-quality cut. If you request it well-done, the chef will select a low-quality cut.
It’s anybody’s guess how much this practice actually goes on. All I know is that, if I were a chef, I would assume a person ordering a rare steak is more particular, and would thus pick a high-quality cut…
Sirloin strip, marinated overnight with Paul Prudhomme’s Blackened Steak Magic, olive oil, red wine, a dash of balsamic vinegar, garlic, salt, and fresh ground pepper.
Pat it dry, and throw it on the grill. Medium rare, please. Loaded baked potato and sauteed mushrooms on the side. And a nice green salad.
Carrot cake and ice cream for dessert.
This is the menu for my Dad’s birthday this weekend. He’ll be 81! He taught me to cook steaks when I was a young’un. This will be the first time I’ll cook them for him. 
Oh, I’m not Jewish (and if I was, I wouldn’t keep kosher…life’s too short to limit what you eat). I use kosher salt for just about everything, and it’s particularly good for seasoning meat. The flakes melt right in, unlike regular table salt which sits glumly on the surface.
Medium rare or sometimes rare. No A1 or similar steak sauce. Ever. Sauces acceptable on my Porterhouse: bernaise, au poivre (cream, cognac & black peppercorns.) Otherwise, it’s salt & pepper for me.
Four basic versions:
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New york strips, t-bones & porterhouses - grilled and then a sprinkle of salt
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Chateaubriand - marinated in olive oil, basalmic vineagar, worsctershire (sp?) sauce, celery seed, onion powder, garlic powder, salt and pepper. (Marinate for 24 hours and then grill)
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Flank steak - marinate in a chile rub of pureed onion, fresh peppers, garlic, oregano, a bit of sugar, red wine vineagar, chile powder and salt. (Marinate for 24 hours and then grill)
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Filet Mignon - dress filets with salt, pepper and fresh rosemary. Sautee in olive oil until at desired doneness. Turn down heat and add minced garlic to pan. Stir and then add vermouth, beef or chicken stock, basalmic vineagar and soy sauce. Reduce and spoon sauce over filets.
These are my house specialties.
That assertion was mentioned by chef Anthony Bourdain in his somewhat controversial Kitchen Confidential. I’ve briefly worked in a top-class kitchen, and can say that from my limited experience, much of what he says in that book is true. Although I don’t think I’ve ever seen anything I’d qualify as a “bad cut” of meat in this restaurant, chefs would certainly save the slightly worse cuts for well-done steaks.
I mean, why wouldn’t you? You’re not going to be able to pass off a marginal cut when it’s prepared rare, but when well-done, nobody will be the wiser. You want to pass off your best cuts for the customers who will appreciate or notice the most.
Same with fish. Last week I bought some $20/lb sashimi-grade ahi (yellowfin tuna) to sear on the grill. 30 seconds a side. Sure, you can cook it all the way through, but it’s a waste of money. Get a lower grade for a cheaper price (like $10/lb) if you’re going to eat it that way, because you won’t tell the difference (at least not enough to make it worth that $10/pound difference in price.)
Ribeye, T-bone, or porterhouse. I mix my own seasoning – for a given volume, slightly less than 1/2 cumin, slightly less than 1/2 corriander, the remainder split between salt (or garlic salt) and pepper. Rub into meat, then cook to rare/medium-rare.
Out of curiosity, since a bunch of people have mentioned it – what’s in Montreal seasoning? I’d like to know before I buy some or attempt to try mixing my own…
I forgot to include my own.
I like a big T-bone or a porterhouse. I’ll order “medium” in a Toronto-area restaurant, which is medium rare anywhere else. Sauteed onions and mushrooms on the side, and depending on my mood, a touch of HP.
But I can grill my own steaks better than any restaurant. Then, I will always start off marinating them in a mixture of Montreal spice and worcestire (sp?)
Here is an article about Montreal steak spice. Short version: you are already making it 
Ah, thank you. Sometimes I forget that google is my friend. :smack:
I haven’t found a combination that I don’t like. If I were in a restaurant, though, I might order a cut of steak, medium-rare, and I never thought of peppered. I love pepper. A peppered steak is what I’m buying next time I buy a steak.
There’s a local place that has a 1-1/2" tenderloin that’s always good. Currently they’re doing it with a port reduction sauce and bleu cheese. With mashed Yukon Gold potatoes and garlic, it’s about the best meal anywhere within a hundred miles.