# Where do you live and how do you like your steaks? **URL:** \ **Category:** Cafe Society\ **Created:** [March 5, 2017, 1:01pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467 "2017-03-05T13:01:12Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [March 6, 2017, 2:04am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/61 "2017-03-06T02:04:03Z")
> [@jsgoddess](#): > > I don’t get how “medium” could be “no pink in the center.” What would well done look like if medium has no pink? > > For me, rare has a cool red center, MR a warm red, medium pink, medium well a hint of pink, and well has no pink. Mostly has to do with additional searing on the outside, in my experience, and more dry on the inside. Well done would mean some serious char of significant thickness, in addition to no pink on the inside. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [March 6, 2017, 2:07am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/62 "2017-03-06T02:07:08Z")
I don’t like any kind of tableside sauce on mine. I do appreciate a good thin marinade of selected spices brushed on before cooking, but, if not that, then just salt and pepper. Tastes too good as is to mess it up with sauces. ---
**Author:** ![BobLibDem](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/boblibdem/32/3149_2.png) [@BobLibDem](https://boards.straightdope.com/u/BobLibDem)\ **Post date:** [March 6, 2017, 2:12am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/63 "2017-03-06T02:12:39Z")
Michigan. Well done, with catsup! Oh go ahead and sneer, but you know that’s how you’d really prefer it if you weren’t afraid to be seen doing it. ---
**Author:** ![drewder](https://avatars.discourse-cdn.com/v4/letter/d/57b2e6/32.png) [@drewder](https://boards.straightdope.com/u/drewder)\ **Post date:** [March 6, 2017, 2:38am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/64 "2017-03-06T02:38:02Z")
> [@BobLibDem](#): > > Michigan. Well done, with catsup! Oh go ahead and sneer, but you know that’s how you’d really prefer it if you weren’t afraid to be seen doing it. To think some poor cow had to die so you could eat that… ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [March 6, 2017, 3:07am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/65 "2017-03-06T03:07:03Z")
Well done. And I’m from Virginia but I’m the only person I know around here who likes it that way. In fact, I’ve traveled the country quite a bit, and I’ve had kitchens get nasty about me ordering well-done steak just about everywhere. They send out really horrid cuts, or crappy gristle-filled steaks. One place apparently dumped it int he coals because it came to the table with bits of burnt wood stuck to it. Many just cooks consider themselves too good to “ruin” a piece of meat this way. So I pretty much order it Medium Well if I’m eating out. Occasionally they mess it up and I get what I really want. ---
**Author:** ![Velocity](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/velocity/32/18006_2.png) [@Velocity](https://boards.straightdope.com/u/Velocity)\ **Post date:** [March 6, 2017, 3:08am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/66 "2017-03-06T03:08:51Z")
Central Texas, medium-to-well-done. ---
**Author:** ![Velocity](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/velocity/32/18006_2.png) [@Velocity](https://boards.straightdope.com/u/Velocity)\ **Post date:** [March 6, 2017, 3:10am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/67 "2017-03-06T03:10:29Z")
> [@BobLibDem](#): > > Well done, with catsup! Oh go ahead and sneer, but you know that’s how you’d really prefer it if you weren’t afraid to be seen doing it. Are you Trump? ---
**Author:** ![NetTrekker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nettrekker/32/2909_2.png) [@NetTrekker](https://boards.straightdope.com/u/NetTrekker)\ **Post date:** [March 6, 2017, 4:26am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/68 "2017-03-06T04:26:54Z")
Florida, medium well. I don’t get the allure of bland, rubbery undercooked meat. ---
**Author:** ![stillownedbysetters](https://avatars.discourse-cdn.com/v4/letter/s/41988e/32.png) [@stillownedbysetters](https://boards.straightdope.com/u/stillownedbysetters)\ **Post date:** [March 6, 2017, 4:36am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/69 "2017-03-06T04:36:18Z")
Born and raised and educated in the Chicago region (aka NW Indiana), living now in Denver. A quality cut of steak needs only salt and pepper, although if served with butter-sautéed mushrooms on the side, I would be a-ok. It should be cooked on the rare side of medium rare. Drat, now I want one immediately. ---
**Author:** ![pohjonen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pohjonen/32/423_2.png) [@pohjonen](https://boards.straightdope.com/u/pohjonen)\ **Post date:** [March 6, 2017, 5:34am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/70 "2017-03-06T05:34:31Z")
Preferably medium rare with lots of salt, pepper and garlic, but no sauces. However, my mother was born and raised in Alabama, so I can and have eaten steak anywhere from rare (as long as it’s hot) to well-done, and I do mean well-done, just like mom used to make it. ---
**Author:** ![BobLibDem](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/boblibdem/32/3149_2.png) [@BobLibDem](https://boards.straightdope.com/u/BobLibDem)\ **Post date:** [March 6, 2017, 11:05am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/71 "2017-03-06T11:05:12Z")
> [@Velocity](#): > > Are you Trump? Please, I’d much rather have you call me a cocksucking motherfucking asshole. If that’s how HE eats it, I might consider changing. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 6, 2017, 11:28am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/72 "2017-03-06T11:28:04Z")
> [@drewder](#): > > Have you ever had [Pittsburg rare](https://en.wikipedia.org/wiki/Pittsburgh_rare)? I’ve cooked a steak Pittsburgh Rare for one guest and he loved it, while another person wanted medium-well. (Reminder to self: steak is a lousy idea for a dinner party) Personally, I like a rediculously thick filet or NY strip cooked rare sous vide, then given fifteen to thirty seconds a side in a hot cast iron pan for a quick sear. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [March 6, 2017, 11:51am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/73 "2017-03-06T11:51:30Z")
Medium rare, maybe rarer for good cuts. HP sauce, mustard or grilled onions help – improving great steak and crappy steak alike. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 6, 2017, 1:58pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/74 "2017-03-06T13:58:58Z")
> [@BobLibDem](#): > > Please, I’d much rather have you call me a cocksucking motherfucking asshole. > > If that’s how HE eats it, I might consider changing. Looks like you missed the story. It was here on the Dope a bit of a joke in the media for the last week. [Read here.](https://www.washingtonpost.com/lifestyle/food/trumps-first-dc-dinner-as-president-an-overcooked-54-steak-with-ketchup/2017/02/27/c98895b4-fd19-11e6-8f41-ea6ed597e4ca_story.html?utm_term=.b264da22ee62) ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [March 6, 2017, 2:04pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/75 "2017-03-06T14:04:20Z")
Live in the DC area, and I like my steaks medium rare. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [March 6, 2017, 2:10pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/76 "2017-03-06T14:10:42Z")
Medium. A little pink in the center. No sauce. I DON’T want to see blood oozing out of it. I live in Arkansas. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [March 6, 2017, 6:25pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/77 "2017-03-06T18:25:58Z")
I live in Wisconsin, and I’m in the “rare side of medium-rare” camp also. At 99% of restaurants, I’ll order my steak rare to prevent my steak being overdone. The only time I use steak sauce is on steak sandwiches (thin cut ribeye, on a crusty roll with caramelized onions, please) ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [March 6, 2017, 8:06pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/78 "2017-03-06T20:06:49Z")
Cincinnati area, rare side of medium rare, no sauces unless part of a dish at a restaurant, salt and pecker only please. ---
**Author:** ![Sarahfeena](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sarahfeena/32/519_2.png) [@Sarahfeena](https://boards.straightdope.com/u/Sarahfeena)\ **Post date:** [March 6, 2017, 8:15pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/79 "2017-03-06T20:15:35Z")
> [@stillownedbysetters](#): > > Born and raised and educated in the Chicago region (aka NW Indiana), living now in Denver. A quality cut of steak needs only salt and pepper, although if served with butter-sautéed mushrooms on the side, I would be a-ok. It should be cooked on the rare side of medium rare. > > Drat, now I want one immediately. This is my answer, other than I grew up in NW suburbs and still live in Chicagoland. ---
**Author:** ![SCAdian](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scadian/32/3292_2.png) [@SCAdian](https://boards.straightdope.com/u/SCAdian)\ **Post date:** [March 7, 2017, 12:03am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/80 "2017-03-07T00:03:41Z")
Live in New England, but grew up in southern Michigan and northeastern Illinois. On the rare side of medium rare; no reaction from waiters. No sauce – salt, pepper, garlic, and maybe some melted butter. > [@FairyChatMom](#): > > I grew up in the Baltimore suburbs, and I like my steak to moo when I stick a fork in it. That’s what I usually say when I order it, because some places don’t seem to get the concept of rare. Friends of mine visited France in the late '80s. He had no problems ordering, but she was having trouble getting the waiter to understand that she wanted her steak rare. Finally she pointed at the table in front of her, said “Steak,” jabbed at the table with her fork, and said “Moooo!” Waiter nodded, and headed off toward the kitchen. When he came back he turned out to be one of those waiters who announce what they are giving you as they set your plate on the table (which I suppose does help make sure you’re getting what you wanted). So he set her plate in front of her with a flourish and announced, “Steak moo.” [Previous page](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467.md?page=3) [Next page](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467.md?page=5)