How does GAF enjoy their steak?

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Medium rare is the way to go.

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You might as well burn it if you want it well done

OP already gave the correct answer.
 
depending on the restaurant, rare or medium rare. I've also tried bleu a few times, I don't mind it but I rather have it cook a little more. anything that pass medium I feel that it's a waste of good meat.
 
My brother's workplace has been screwed for a week because they thought it would be a good idea to have a company BBQ, and half their workforce came down with food poisoning.

This is why people who don't know how to BBQ should never bluff or raise their hand to be the cook in charge. It's fine to put on or organise a BBQ but just ask your staff/friends for someone to cook who knows how to deliver various BBQ results as requested.
 
Rare.

I'll eat medium rare but goddammit I will not be thrilled.

Rare with salt, pepper and butter. Crispy on the outside, soft on the inside.
 
Well done

A good steak is gonna be good any way you have it

Depending on the place I dump a load of chimichurri, Lea & Perrins Worcestershire Sauce (I do this often at home) or just some salt and pepper will do
 
Well done steak makes me really sad. The only time it's acceptable for me is when I am eating a hamburger and pretending it's a a steak because there are no buns or condiments around or I'm in a depressed mood and can't do better.
 
Basically just seared on both sides and raw in the middle.

This is only if the quality of the cut/meat is good though.
 
some of us like the taste of flame charred, slightly burned meat. But it needs to be flame and smokey flavored, not just oven dried beef jerky.
 
If it is from a good steak house medium rare.

If it's from a chain like Outback, Longhorn, ect I go with medium because they tend to not understand how to make a medium rare steak and if I order it that way it ends up being way under temp.

What is with you monsters and ketchup on steaks?

Right? This is almost worse than putting it on a hot dog. Almost.
 
Medium...medium rare sometimes but I prefer the firmer texture of the protein change when it gets further cooked but still need it to pack juice in each bite, not dry
 
Rare at a baller steakhouse like Peter Luger or Strip House, medium rare at some joint like Longhorn.

I shed a tear every time someone I'm with orders it above medium at the finer places.
 
As a kid I didn't know better because my parents always order them well done, so I did the same.

Now I go with medium well, but I see medium rare is pretty popular so I might have to try it.
 
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