Rib eye: medium rare or medium?

[the ace]

Sorry, us Philistines like it well done - kills off the endoparasites.

[Mountain Man]

Medium is sometimes preferred as it allows the fat to render better, but the beefier parts are no longer as tender.

Medium-rare keeps the whole thing tender but sometimes the fat does not render well enough.

Medium rare.

[Jose50]

Ah'm wit'choo Slick Meister

Marinade overnight with hot sauce, preferably Frank's Red Hot. Sear on both sides, about five minutes total over real wood charcoal, then leave rest. A little green salad (balsamic preferred) baked potato, and washed down with Glenlivet, followed by a Quesada Dominican cigar.

Same...except drink the Glenlivet while the meat is (lightly)searing, wash it down with a Montejo long neck(Quinta Roo, Mexico), after, five fingers of 1980's Pusser's British Navy Rum and a TTT Trinidad churchill.

[rebpreacher]

John's right, medium to medium rare. My brother likes it mooing I think.

[Half Pint John]

Marinate and all the other BS, is just that. BS and not needed. A decent cut grilled or cast iron pan fried needs nothing than a knife and folk. MAYBE a sauce out on the side and good bread to clean up those juice. Med to med rare. Those that like it well done should sick with hot dogs and Wendy.

[slick_miester]

Marinade overnight with hot sauce, preferably Frank's Red Hot. Sear on both sides, about five minutes total over real wood charcoal, then leave rest. A little green salad (balsamic preferred) baked potato, and washed down with Glenlivet, followed by a Quesada Dominican cigar.

[BobTheBarbarian]

Medium is pushing it. On a personal basis I would recommend medium-rare. Tender, but not Jell-O.

[Surrey]

Rare. Should still be twitching.. Eat with a St. Emilion.

[slick24]

medium-rare

[JBark]

Let's remember, FAT IS OUR FRIEND


You aren't eating cow because its pretty...The muscle of the animals we eat taste good because they are laced with fat, plain and simple. The idea...eat as much as you can without killing yourself.

I like rare to medium rare...pan fried about three minutes per face and a good searing on the edges. rest for upwards of 10 minutes after cooking (tented aluminium foil.)
Accompaniments: Steamed green veggies, potatoes, salad, rice, couscous or pasta.
I also like to smother a steak with sauteed onions and mushrooms, or just onions or make a steak sauce (never buy them.)

MUST BE EATEN WITH A GLASS OF RED WINE

[boomer400]

Depends on the marbling and how lean it is. Personally, I don't like it too lean or too fatty or too thick. About an inch is good with slight marbling throughout. A quick marinade for getting the slab to room temp, slight sear will usually do it. If someone wants it medium, just leave it on for another 45-60 seconds. Even then, I prefer to make sure it's got a little pink. Some folks from the old country like it brown all the way through. Ugh, usually I tell that's it's better to use it for shaky-shaky beef salad.

[dgfred]

Wipe the butt and knock off the horns .

[Skoblin]

The bovine should still be moving when the steak is served...

[Cult Icon]

I go for medium-rare. Medium has tasty fat but usually the meat is a bit ruined. It's hard to get an in-between. A bit longer and the fat becomes completely liquid and starts evaporating a lot more.. which is bad.

I like the red mainly for tenderness and less so for the taste of blood. I had a t-bone a while ago done between rare/medium-rare and it was simply too big and raw in places.

I most enjoy the mixture of well rendered beef fat and tender meat, and prefer fatty and marbled cuts.

As for sides, it is good for anti-constipation/digestion to eat grilled vegetables. I prefer grilled asparagus, broccoli, green beans, and zucchini.

I avoid polluting the meal (with its powerful beef flavor) with other flavors and fats - so butter baked potato and anything fried takes away from the eating experience IMHO. It's already a high fat meal and the introduction of other fats can be overkill. Baked potato doesn't seem to complement steak that well for me- even though most love it.

Plain Rice- white or yellow is pretty good as it absorbs some of the beef juices and is neutral. Pilaf if too strong or salty is a no-no.

Then finish off the meal with a light dessert.

[slick_miester]

More than a searing it's a waste. In the immortal words of Jake LA Motta, "it defeats its own purpose,"