Medium rare for me, always. I don't go any farther than that of any less than that. I could understand if people like their steak a little more rare than that though, but it always baffled me how some people actually like it more cooked than that. They minus will eeat a piece of leather. For instance, I was at a family gathering this Satrday at my aunts house with my parents, siblings, and other relatives there. And we were having a bbq with grilled chicken, sausages, burgers, and steak. Everyone there besides me and my sister ate theirs well done. It just blew my mind that they wasted a good cut of beef that way, and they actually thought me and my sister were the odd balls for eating "raw meat". I actually took a bite out of one of my sisters steaks, and it was as dry as the charcoal it was being cooked on. Terrible.
Depends on the circumstances. My own cooking I prefer medium. At a fine dining restaurant I prefer medium rare. Anywhere else I go medium well.
I am firm believer that if you blindfolded a "well doner" and fed them a piec of rare steak, they'd love it. It is the tastiest juiciest way to eat steak, and people who eat it well done fear the sight of the blood, so they can't enjoy it. I was a butcher for 7 years so i know my shit, yo.
The restaurant I visit have 4 sauces for every steak, Au Jus Peppercorn Mushroom Red Wine But my favorite is 20ounces Porterhouse Medium Rare, no sauces. Below is the image of Tomahawk from the same restaurant, couldn't find a Porterhouse image. I haven't tried it because it's way too big, heard it's 1.2kg or 1.5kg and being that size, I think it will be difficult to get the doneness well. If I cook it myself at home, I do medium or medium well, with Striploin and very rarely Rib Eye.
Raw if possible (tartar, kitfo, crudos, tataki). Rare or medium-rare depending on the cut, otherwise.
