Northeast NJ. Medium rare. More than that and it’s tough and not juicy. Less than that and the fat hasn’t melted and distributed it’s flavor throughout. Medium rare or you’re doing it wrong. Sorry. 
Yes, he eats well-done with ketchup.
Presently in Oregon, but have lived also in Utah, Montana, Idaho and California. Steak preference has never changed and no wait person ever looked at me funny (at least, not that I noticed).
I like them very rare irrespective of cut, though I’m fond of strip steak. I know they’re not as marbled as a rib eye, Porterhouse or T-bone, and sometimes I love one of those. But generally, I prefer a little less fatty cut.
I only grill them, won’t pan fry or broil. I season lightly with smoked salt (preferably Manuka) and Montreal steak seasoning. I don’t order them at restaurants.
Occasionally I will make a brandy shallot mustard butter sauce to top them, but only when I want to watch guests have dinner-gasms.
A nice dill sour cream sauce, or a bleu cheese almond crusting is good on a halibut steak. A good swordfish steak needs nothing if cooked right. A minute or two is usually all it takes, more is bad.
Had a Tagliata in a Portland Oregon restaurant. It was quite interesting: seared on the outside, warm and purple inside (barely cooked). The first bite was unsettling, but once you got used to it, it was very enjoyable.
I’ve found restaurants aren’t consistent with medium rare. It should be pink inside and almost no blood.
They kept bringing out these half rare steaks oozing blood. I got tired of sending them back.
Medium works better for me. Just a hint of pink. Sometimes it’s a bit under or over cooked. I can accept that steak.
^ Actually, that reminds me. While I don’t usually do “steak” sauces (like the tableside variety), compound butters are quite nice, and especially a compound blue cheese butter. That blue cheese funk just brings out all sorts of wonderful flavors in the beef. You can go pretty light on the cheese if you don’t want to risk smothering the flavors, and it’ll still accent the beef quite nicely.
Michigan-- I like mine medium well. No sauce. I never order a steak in a restaurant because I figure they won’t give me a very good hunk o’ meat with that order. I cook them at home, but only on rare occasions. I’m a burger and roast guy.
Live in south Texas, grew up in Wisconsin. Rarely eat red meat, never steak, never eat out unless I’m traveling. Most meat I eat is nearly raw, barely warmed in the center. Except chicken which I cook till it falls off the bone. I’d be OK if I had to eat meat not cooked at all. I eat mostly organ meats and fish.
It is. Here in Ireland, most restaurants won’t do it.
There is virtually no blood in any kind of steak – the red juices are water and myoglobin. A medium rare steak has a fair amount of this liquid, but it shouldn’t be spilling out if it’s properly rested.
Here’s a good picture of what I’d consider medium rare.
I wouldn’t call the color pink so much as red with a warm center. See the Wikipedia link on doneness linked to earlier in this thread.
What you are describing to me is more medium than medium-rare. “Hint of pink” to me means medium-well.
And were seven years old.
As for me, I live in the Spokane area and my only constant regarding steaks is that they be medium-rare.
Australian and very much one of the “as rare as you can legally serve it” brigade. Salt and pepper, and sometimes a good red wine jus is all a good steak needs.
Florida, rare or medium-rare for mignon, medium-rare for restaurant steak at a steakhouse, medium for steak at other places. Sometimes I get confirmation for “rare?” but not incredulously.
At non-steakhouses I ask for A-1, or ketchup if it is breakfast. At steakhouses I go with what sauces are available or just eat it as is. At home I use A-1 but put it on its separate pile on the plate so I can control how much sauce is on each piece. Plus, then it runs into the peppers and onions and A1 actually tastes great slathered on them IMO!
Cook the fucking thing.
Stop before its cremated.
I’ve chased numberless beasts around the paddock.
I’ve slaughtered them myself.
I’ve been up to my neck in mud saving them when bogged in dams.
I’ve delivered calves and performed cesareans.
I know they bleed … just not on my plate thank you.
Serve with pepper sauce and a bloody big South Australian Shiraz. Don’t worry about the salad.
You might as well be eating chicken.
Definitely not.
If you are eating chicken the sauce is honey and mustard and the accompaniment is an aged Clare Valley Riesling.
Greater Toronto Area. Medium to medium rare; it depends how you define that. The definition of “medium rare” has gotten rarer, as I’ve complained before, over the years; I’ve ordered medium rare steaks that, when brought to my table, were cold on the inside.
A good steak needs no sauce. I find A1 and similar sauces just distract from the steak.
Detroit. Cheap steak? Don’t really care so long as it’s not dry. a good ribeye or the like? no more done than medium rare. preferably rare.
Born in Denver, raised on Long Island, NY, now in San Diego.
I have plenty of relatives and friends that reside in medium-well territory, but that appalls me. I had the fortune of tasting steak at Peter Luger’s in Brooklyn as a 12-year old. It was medium-rare, and it was wonderful. I’ve been spoiled ever since, although I tend to cook filets closer to rare. I would never put a steak sauce on a good steak, but I’m not opposed to some seasoning. Gallagher’s at NY, NY in Vegas has some sort of flavorful seasoning that they add and it is delicious. When I cook them though, I use salt, pepper, a little fresh garlic juice and a sprinkle of lemon juice on each side prior to cooking.
Same here. Except that I grew up in Aus, so we had steak all the time 
While visiting (French) New Caledonia in the 1970’s, Dad (with the American accent) asked for his usual steak, medium-rare. When he sent it back to be cooked some more, the waiter stopped and asked:
??? American medium rare or Australian medium-rare ???
Melbourne used to cook their steaks a bit more. In Arizona, Dad would’ve asked for medium-well-done.
The French, of course, cooked their meat less. I think the roast beef at the French-chef operated resort was the first pink roast I’d ever seen. My younger brother credits the food there as mind-opening.