How do you like your steak? - You will be judged.

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As long as the steak is edible and doesn't give me food poisoning or parasites, it's good.
 
Medium for some smaller cuts (because anything less done is almost impossible). Otherwise rare to medium-rare, specially a sirloin.
 
There is a specific point of rare-ness in a steak where it stops being a floppy piece of meat, but is still incredibly juicy and tender, especially if it's a good cut. It toughens up and gets some structure and chew, but is still soft and tender. I would say if 1-10 where 1 is well done, 5 is medium, 10 is rare, it's probably an 8.5. It's a little bit more rare than halfway in between rare and medium rare. With just salt and pepper, the steak sort of self marinates and you get this rich savory, beefy flavor, but it's not so juicy that it's leaking juice until you apply pressure to it.
 
Turn the grill as high as possible, and put that sucker on for just enough time to sear it. If its on one side for more than a minute you've fucked up.

Good steak happens in the prep, the cooking's just a capstone.
 
Rare. I've never had Bleu, but if I did, I'm sure I'd love it. I like took my steak with a little bit of salt, black pepper, and a pinch of garlic powder. Nothing too overpowering with the spices. In regards to a steak, the spices are meant to enhance and bring out the flavor of the meat, as opposed to actually flavoring the meat.
 
I think I preferred well when I was a kid, but now I prefer medium or medium-rare. My brother likes rare, and my sister doesn't eat beef.
 
Bleu. Fillet steak given about ten seconds of the really hot pan on each side and then a few seconds over the edges to seal it in is the best.
 
Rare. Pour Yanikku sauce on it and it's perfect harmony.

Well done hurts my teeth.
 
I prefer mine at least rare and at most medium. I just cooked one up today for dinner; pan-fried with salt, pepper, rosemary, garlic, and butter, to medium rare. Served with a side of truffled oven fries.
 
I love a garnish of garlic on my steaks, cooked over the lowest heatspot on the grill til medium rare.
 
So rare it's still breathing. In fact, just bring me a live cow and I'll take it from there.
 
Usually go medium, just to play it safe. While sauce isn't necessary I do like some mushrooms and a light amount of some kinds of thin/sweet-ish sauce.

My mother always gets steak that's well-done, they're nearly inedible, and it's a disgrace to the cow. You could literally heat up an old leather jacket and pass it off as well-done.
 
I prefer medium to medium rare, depending on the cut of meat. Anyone who likes their steak well done is inhuman.
 
Bleu, rubbed very well with salt and pepper with a side of Dijon mustard. Gotta have them poached duck eggs and thick cut potato wedges as well.
 
Mid-rare, anyone that likes it well done is a steak hating bastard and should stick with chicken.
 
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