Medium to medium well.

It’s difficult, because

Edit: <COUGH> sorry, my response got stuck in my throat. It was a little under done.

As I was saying, it’s difficult, because when I’m out I have to remember how the restaurant does it. I’ve been in places where medium ends up burnt to a crisp, and others where if you order it medium, they walk the steak out to you still chewing on some grass (I exaggerate, but you get the idea).

Shouldn’t have to worry about it, but not every place gets it the same. As long as they are consistent, I can deal with it.

So, really I’m probably at medium.

I was Medium Well for years… now Medium. Now that I have a smoker and a temp probe, it is easy to make sure I get it to medium.

Rare, maybe even blue depending on the steak.

Well done but seasoned and juicy. It can be done.

Medium rare, and closer to rare of I have to pick one.

Medium Rare is the best way.

However she chef wants to cook it.

Grew up with mom overcooking every thing, steak were usually black on the outside and grey on the inside. So long as there is some pink ill be fine.