# 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:** 10\ **Page:** 6
**Author:** ![Elemenopy](https://avatars.discourse-cdn.com/v4/letter/e/b5e925/32.png) [@Elemenopy](https://boards.straightdope.com/u/Elemenopy)\ **Post date:** [March 8, 2017, 8:17am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/101 "2017-03-08T08:17:42Z")
> [@stillownedbysetters](#): > > Born and raised and educated in the Chicago region (aka NW Indiana)… 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. Me too. Grew up in NW Indiana, but was raised on fairly well-done steaks. Went out with a rather…epicurean family of my boyfriend’s to a nice steakhouse, age 15 or so, and proceeded to order well-done prime rib. The dad corrected me, saying I wanted med-rare (or I’d be treating myself) and I’ve been a convert ever since. In a practical sense, I’ll thoroughly enjoy anything from rare+ to medium, and slow/low cooked roast beef can even be tolerable at med-well if it’s still juicy (stuff happens in the home kitchen, you know?). If you throw down a piece of well done beef at me, then I have no compunction against a little A1, mayo, or Worcestershire to ease its passage. 🙂 I also like sauce au poivre, or bordelaise, or whatever nice pan sauce in the types of restaurants that do that. Or some horseradish cream. At home, I often make a mushroom/onion/wine/butter sauce for our medium-rares (or whatever they turn out to be), though it often goes on the potatoes instead. ---
**Author:** ![eulalia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eulalia/32/457_2.png) [@eulalia](https://boards.straightdope.com/u/eulalia)\ **Post date:** [March 9, 2017, 8:54am UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/102 "2017-03-09T08:54:24Z")
Born in Mississippi, grew up eating it well done. Moved to Colorado and learned to like it rare to medium rare. Most of my family still order well done. ---
**Author:** ![gnoitall](https://avatars.discourse-cdn.com/v4/letter/g/bb73d2/32.png) [@gnoitall](https://boards.straightdope.com/u/gnoitall)\ **Post date:** [March 9, 2017, 3:43pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/103 "2017-03-09T15:43:01Z")
Nebraska. Rare to blue-rare, depending on the quality of the cut. My teeth are good, so there’s not much beefsteak in the world that’s too tough to leave rare, IMHO. Salt, pepper, hint of garlic powder (or garlic salt) if I’m feeling saucy. But no table sauce. The steak makes its own sauce, thankyouverymuch. ---
**Author:** ![Tranquilis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tranquilis/32/3639_2.png) [@Tranquilis](https://boards.straightdope.com/u/Tranquilis)\ **Post date:** [March 9, 2017, 7:31pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/104 "2017-03-09T19:31:45Z")
I get around: California, Colorado, Maryland, Illinois, Conecticut (and Massachusets), Florida, Pennsylvania, Delaware. I like my steak seared on the outside and pink in the middle. Medium-rare or rare will do, with a preference to medium-rare. Salt and pepper are fine. Maybe a bit of worcestershire sauce before searing it. Mushrooms, onions, and baked potato on the side. If I’m feeling _really_ decedant and crazy, I’ll wrap some bacon around it and sprinkle a bit of gorgonzola atop it when it’s done. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [March 9, 2017, 7:33pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/105 "2017-03-09T19:33:40Z")
> [@Tranquilis](#): > > I get around: California, Colorado, Maryland, Illinois, Conecticut (and Massachusets), Florida, Pennsylvania, Delaware. > > I like my steak seared on the outside and pink in the middle. Medium-rare or rare will do, with a preference to medium-rare. Salt and pepper are fine. Maybe a bit of worcestershire sauce before searing it. Mushrooms, onions, and baked potato on the side. > > If I’m feeling _really_ decedant and crazy, I’ll wrap some bacon around it and sprinkle a bit of gorgonzola atop it when it’s done. I could quote this almost verbatim. I lived NY, CT, CA, MO, PA. I like my steaks rare to medium rare, on the rarer edge. Salt and pepper is all I really like. Sometimes a sauce is nice, but a lightly seasoned steak is best. Mushrooms make it perfect. ---
**Author:** ![control-z](https://avatars.discourse-cdn.com/v4/letter/c/eada6e/32.png) [@control-z](https://boards.straightdope.com/u/control-z)\ **Post date:** [March 9, 2017, 7:39pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/106 "2017-03-09T19:39:44Z")
Virginia, well done. Don’t want it charred, but no pink. ---
**Author:** ![Rushgeekgirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rushgeekgirl/32/3715_2.png) [@Rushgeekgirl](https://boards.straightdope.com/u/Rushgeekgirl)\ **Post date:** [March 9, 2017, 9:29pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/107 "2017-03-09T21:29:08Z")
Tennessee. Two favorite ways. On the grill I like it well done, no pink at all. A little char is okay. I like a little jerky to gnaw on later. A good steak needs only a bit of salt in my opinion. The other way is beaten to a pulp, dredged in flour and fried in a skillet, served with milk gravy. Salt and pepper required. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [March 9, 2017, 9:58pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/108 "2017-03-09T21:58:25Z")
Northwestern Arkansas, and maybe a kiss of pink for juiciness. The brown parts are to me what taste the best, as long as they aren’t burnt. This should translate to medium well, but a lot of places, medium is better, and, in other places, I have to order well done. That’s assuming a typical steak cut. If it’s, say, skirt steak or other fajita meat, then no pink. If it’s a roast steak, then pink is good. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [March 9, 2017, 10:07pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/109 "2017-03-09T22:07:53Z")
> [@IvoryTowerDenizen](#): > > I could quote this almost verbatim. > > I lived NY, CT, CA, MO, PA. I like my steaks rare to medium rare, on the rarer edge. Salt and pepper is all I really like. > > Sometimes a sauce is nice, but a lightly seasoned steak is best. Mushrooms make it perfect. Darn. Forgot MA. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [March 9, 2017, 10:29pm UTC](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467/110 "2017-03-09T22:29:16Z")
South Jersey, Philadelphia, Cleveland, Miami and N.E. Florida. Rib eye, T-bone, Porterhouse. “Black & Blue” or “Pittsburgh”. [Previous page](https://boards.straightdope.com/t/where-do-you-live-and-how-do-you-like-your-steaks/781467.md?page=5)