Medium rare for me.
I use a sous vide cooker and sear it on a hot grill or in a hot frying pan just before serving.
You don't need a $500 machine either, just a quality $30 beer cooler and some Ziplock bags. Cook the bagged steaks to the internal temp you want in hot water, then finish up by searing them. You get a much thicker section of perfectly cooked meat in the center and a much thinner layer of well done meat under the crust.
Here's a basic overview of the process:
http://www.seriouseats.com/2010/04/c...vide-hack.html
Since you're bringing the meat up to a specific temp (130 F for medium rare) and holding it, you can keep the meat waiting in the cooler until everything else is cooked and you're ready to sear it.
The beer cooler can also be used for beer when not used for cooking.
I use a sous vide cooker and sear it on a hot grill or in a hot frying pan just before serving.
You don't need a $500 machine either, just a quality $30 beer cooler and some Ziplock bags. Cook the bagged steaks to the internal temp you want in hot water, then finish up by searing them. You get a much thicker section of perfectly cooked meat in the center and a much thinner layer of well done meat under the crust.
Here's a basic overview of the process:
http://www.seriouseats.com/2010/04/c...vide-hack.html
Since you're bringing the meat up to a specific temp (130 F for medium rare) and holding it, you can keep the meat waiting in the cooler until everything else is cooked and you're ready to sear it.
The beer cooler can also be used for beer when not used for cooking.

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