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How do you like your steak cooked and what's your favorite cut?


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#1 TECHDP=)

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Posted 07 October 2012 - 07:23 PM

I have been wondering what people's favorite way to have their steak cooked and their favorite cuts.
I always get well done. Been thinking about trying Medium well or Medium. My favorite cut is fillet minion or Rib Eye. Well I love all steaks lol.

#2 ShadowZero

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Posted 07 October 2012 - 07:43 PM

Anything more than Medium lacks in flavor.

I'll take pretty much any cut. But I prefer the T-Bone steaks.

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#3 cybermaniac15

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Posted 07 October 2012 - 07:53 PM

I usually get Medium rare. I'll also eat any cut of steak, but my favorite is usually a Porterhouse..

#4 newwestswag

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Posted 07 October 2012 - 07:57 PM

medium rare and I am not to picky as long as it doesn't take 4 hours to chew.

#5 andrewthewookie

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Posted 07 October 2012 - 09:31 PM

Well done. If there's pink, it's not cooked enough. We invented fire for a reason.

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#6 madsnipes

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Posted 07 October 2012 - 09:35 PM

medium well.

For me cut doesn't matter as much as how it is cooked and seasoned.

#7 `kook

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Posted 08 October 2012 - 10:03 AM

I don't like steak. Suck it.
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#8 paintballguy2255

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Posted 08 October 2012 - 10:35 AM

I don't like steak. Suck it.

You can suck a steak until you like it.

And I like anything under medium and just about any steak.

#9 TacticlTwinkie

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Posted 08 October 2012 - 10:35 AM

I usually get mine medium or medium well. Fillet minion or ribeye are my favorites, but like said above, how it's seasoned makes a difference.

#10 TK-421

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Posted 08 October 2012 - 10:56 AM

I like mine medium. Well done just doesn't have enough juice or flavor, too dry and doesn't taste as good as it could. I'll take any cut as long as it's cooked and seasoned properly.

#11 Blade of grass

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Posted 08 October 2012 - 12:19 PM

fillet minion medium/medium-well

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#12 slinkyaroo

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Posted 08 October 2012 - 01:16 PM

Sirloin. Medium, no pink with Diana BBQ sauce.

#13 TheGuy

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Posted 08 October 2012 - 01:28 PM

medium or medium rare depending on what im feelin

My favorite cut is filet mignon, but any cut tastes good if seasoned well and cooked right.
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#14 Red Infinity

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Posted 08 October 2012 - 02:32 PM

Who cares its steak its going to be good.
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#15 aj619

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Posted 08 October 2012 - 02:43 PM

T-Bone anything in between rare and medium

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#16 LUXOR54

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Posted 08 October 2012 - 04:16 PM

just a regular grilling steak little over an inch thick. medium, i like it to be nice and pink in the middle. if theres no blood coming out of it when i cut into it i won't enjoy eating it as much.

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#17 bassfisher

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Posted 08 October 2012 - 06:45 PM

I don't like any cut, I take a bite out of live cows
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#18 canscom

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Posted 08 October 2012 - 06:58 PM

Medium or Medium well with a pint of Guinness yes please
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#19 TECHDP=)

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Posted 08 October 2012 - 09:40 PM

I don't like any cut, I take a bite out of live cows

Well what's your favorite part to bite first :P

#20 Old Dude PB

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Posted 08 October 2012 - 09:58 PM

Rib eye, medium rare.

#21 Baux18

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Posted 09 October 2012 - 02:29 PM

i eat mine raw. straight from the cow.

Edited by Baux18, 09 October 2012 - 02:31 PM.

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#22 OEFVeteran

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Posted 09 October 2012 - 02:53 PM

a good Sirloin seasoned wiht my own marinade, set to soak in the fridge over night, then at room temp for 30 minutes before cooking... grilled over hardwood with hickory wood chips soaked in JD....

but, for those nights where i want a finer taste... Steak Carpaccio.... mix up fresh, course ground black pepper, a little crushed red pepper, and sea salt (not much), take a tenderloin and cover every inch of it with the cracked pepper to make a crust... then, wrap in cling wrap and freeze over night... in a non stick skillet or flat iron, withteh ovan on high, sear the tenderloin for a minute on each side, cut as thin or thick as you like, thats why ou froze it, makes it easier to cut, let thaw in freezer, and eat... the thinner the slices the better

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there are many many ways to do Carpaccio... the picture above is an appatizer cut... i like mine about 1/8th of an inch thick with the cracked peper crust and a lemon garlic dipping sauce... think a1, not quite as thick, with a lemony twinge to it
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#23 Steephill

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Posted 09 October 2012 - 04:46 PM

Sirloin medium or medium-well with a pina coloda. Epic goodness.

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#24 GeezusPB

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Posted 09 October 2012 - 05:10 PM

Filet mignon, medium well

#25 drunkenpriest

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Posted 09 October 2012 - 05:38 PM

medium rare with a1 sauce
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#26 Rob-Juskiewicz-PB

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Posted 09 October 2012 - 05:42 PM

I like mine blue! Posted Image

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#27 Morgan-Crp

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Posted 09 October 2012 - 05:49 PM

Bacon wrapped sirloin, medium rare.

#28 The_Economist

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Posted 10 October 2012 - 03:04 PM

A Ribeye, medium, with a blue cheese topping. Damn blue cheeses sets a steak off.


#29 q000ball

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Posted 10 October 2012 - 06:58 PM

T-bone, Rare, medium rare at most. Blue isn't as bad as i thought it would be, but not for me.

#30 TECHDP=)

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Posted 10 October 2012 - 08:07 PM

You guys ever try a cowboy steak?

#31 ChefTech

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Posted 10 October 2012 - 09:32 PM

You guys ever try a cowboy steak?


Yes, it is just a Ribeye with the bone attached. Delicious!

Filet is my favorite, medium rare, on a budget I go Ribeye, still medium rare.




#32 Distortion_UK

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Posted 12 October 2012 - 12:16 PM

I tend to go for rare but I recently moved to France and well.. Rare here isn't quite the same, could have sworn my steak still had a pulse.

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#33 jordan.f

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Posted 12 October 2012 - 09:39 PM

Medium rare, T-bone

#34 Twistedfreak

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Posted 13 October 2012 - 02:24 AM

Only Filet Mignon cooked medium or medium rare depending on the restaraunt

#35 YoungGun32

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Posted 14 October 2012 - 04:23 PM

Sirloin. Medium, no pink with Diana BBQ sauce.

Sorry boss but bbq sauce on a steak is just wrong.


#36 NPpballer

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Posted 14 October 2012 - 09:02 PM

Not a fan of steak. I love prime rib though. I take a piece from the center, just enough pink for me.

#37 southern boy

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Posted 20 October 2012 - 06:16 PM

Your one of the 10 percent of people who enjoy their steaks so well done 85 percent of the population prefer medium rare. When we did research for my meat and food sciences class we gathered information from a steak house In Houston,Tx. If a person requested a well done steak or fillet the chef must approach the table to ensure that is what is required from the customer. That is because when protein reaches 165 degrees Fahrenheit(The suggested temperature to kill off any exposed bacteria) the protein bonds become tighter and turns a $50 fillet into $15 dollar scrap meat. BTW i prefer a medium rare garlic buttered porterhouse since you receive a tenderloin and top loin steak

Edited by southern boy, 20 October 2012 - 06:17 PM.


#38 atlpaintball24

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Posted 30 October 2012 - 10:01 PM

I'll eat most cuts, as long as they are seasoned well and cooked medium/medium rare.

#39 Panda's Revenge

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Posted 03 November 2012 - 12:23 AM

Any kind of steak is great as long as it isn't over seasoned or under seasoned. Prefer fillet minion, though.

Medium rare is best for me. And ketchup. Lots of ketchup.

#40 NJC

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Posted 04 November 2012 - 09:11 PM

medium rare. biggest cut

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#41 WeAre138

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Posted 15 November 2012 - 12:48 AM

Filet mignon, medium well


Its heresy to cook a filet that done IMO.

Ill take a porterhouse done medium rare.

#42 andrewthewookie

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Posted 15 November 2012 - 12:53 AM

No such thing as too done. If there's pink, it's not cooked enough.

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#43 OEFVeteran

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Posted 15 November 2012 - 01:47 AM

No such thing as too done. If there's pink, it's not cooked enough.


lies... if there is no pink left its over done....
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#44 ABOMBER760

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Posted 16 November 2012 - 12:13 AM

I'm poor so a bottom round or top sirloin thrown in the broiler and I'm golden

#45 metsfan521

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Posted 16 November 2012 - 12:16 PM

Ribeye, medium.

#46 VICE_ROY

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Posted 17 November 2012 - 11:36 AM

Medium rare new york strip!
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#47 Klub

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Posted 21 November 2012 - 10:05 PM

I really like sirloin, and I like my meat rare.




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