So long as it's not mooing, I'm fine.

 

Filet - moderately rub the opposite sides with ground sea salt and ground pepper, put on open flame propane grill on high for 5 minutes and flip once (some cases it's more of a roll), resist searing all around because you want the center raw, serve on plate before blood starts seeping through the grilled surface. Ideally the filet will be atleast 3.5 inches thick and you only cook into a quarter inch of each side.

Ribeye or T-bone - perpare exact same way as filet but make sure the fatty portions have been cooked a little longer, raw fat is just nasty.

Rubs are the way to go for good quality meat. If all I have in the fridge is sirloin or flank, I grill it without anything on it and pour Worcestershire sauce all over that dry, tasteless mofo. I find that trying to do anything fancy takes way from the flavor.

How do you make that weird blue cheese cream topping that comes with some steaks? I don't even know what it's called. They only give you half a teaspoon but that stuff taste buttery good.

 

Waiter: "how would you like your steak sir?"

Rare, and when I say rare I mean rare....wipe its ass and send it on out.

 

Rare push for me but it does depend on the cut. I also love carpaccio

 

medium well. i like my food looking half decent and the same color coming out the other end.

 

One restaurant I recommend is Ruth Chris Steakhouse. They serve about 5-6 cuts of steaks and every one of them is tender and great. They simply use crushed ground pepper and salt, put in their 3500 degree oven and serve. Their steaks are served with buuuuutta.. I get extra butter every visit. So delicious... Pricing is about 50-75 per person depending on drinks and etc. Definately a special occasion type of deal.

 

They actually put blue cheese crumbles on top of the steak, and then put a pot over it to make it melt, while it is on the grill. Sometimes it does have a little butter mixed with it.

 

This steak in this picture is more towards the medium range. I like my steak little pinker than this one. Most steakhouses I ask for rare and get it back medium rare, which is close as they usually can get. My girl hates it that way, she has to have hers well done This takes all the flavor away, and makes it all chewy and tough.

 

Ask for black and blue next time...youll get what you want.

 

I'd say they are a second tier restaurant. OK I guess as far as chain restaurants go (they LOVE to slop up their steaks with TONS of butter to make them moist).

I guess I'm spoiled for choice here in NYC. We've got some kickass chophouses here and would never step foot in a Ruth's Chris.