Yeah, that's me too. In a restaurant though I'll order medium just to be safe unless I KNOW they'll cook to order.

Medium rare on most steaks.
Rare on prime rib and tenderloin steaks.

Rare.

I want the meat to be butter soft and taste like red meat.

I chose rare but I actually like it rare+ (a little past rare but not quite medium rare.)

The restaurant can't do a properly rare steak. I don't think health codes allow them to sit meat out to warm to room temp. It might take an hour or longer to warm up from chilled.


But once it hits ~72-74°F room. It's basically touched to the frying pan. 120°F internal and then taken off. It'll reach 125° during the rest.


Perfectly rare.

Where a good vet could save it.

I can eat medium rare or medium well but not rare or well done...so I order medium.

Cold sear steak will do that medium. Perfectly fine if that's your taste.


The steak goes in a cold pan and then heated up.

Sear it on both sides and cool/cold in the middle

What weird SOB said, you know what...I bet raisins taste good on steak.


But he was right.

I thought the steak sauce was to hide the blood run off?


A1 sauce turns it all brown.

On a plate, next to the baked potato and corn.

rare as in blue in the middle

63% at rare and medium rare are correct. Everyone else is willing to ruin a good steak.

I like medium rare shaded towards rare. Never above medium rare.

Best steak in Houston? Pappas Bros, Steak 48, B&B Butchers.