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.
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.
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.
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.
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.
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.