The reason burgers are supposed to be cooked more than steaks and stuff like that is because you're using ground meat. In steaks the only part that can really get you sick is the outside while ground meat all of it is the outside so you generally don't want to eat raw hamburgers.
you really don't want to eat burgers rare unless it is freshly ground at the restaurant with good quality meat.
Medium rare. No steak sauce. With mushrooms and asparagus. Anyone who wants it cooked any more than medium doesn't appreciate the flavor of a good steak. Same for those that use steak sauce.
Medium rare, good sear, salt and pepper. Anything more than that is covering up the flavor. Also filet mignon is ridiculously overrated.
No very juicy. I buy tri tip sirloin. Marinate with rock salt for an hour then throw on the grill for a bit. After a little of the fat has melted and while the meat is still raw I take it off the grill and cut into very thin slices. Throw the slices on the grill with a rock or two of salt on top of each. Tri tip sirloin is cut with a coat of fat on the bottom. You grill it with the fat and it juices it up.
Medium rare to medium. Seared on outside, seasoned with salt, pepper, and a bit of garlic. Mushrooms sauteed with a bit of butter, garlic and sometimes a bit of wine. My preferences are ribeye (with bone) and tri-tip (good call earlier poster). And for fajitas... I like to marinate flat steak in a Catalina dressing (don't laugh... try i!). Then a quick grill (again, searing... need to caramelize the outside a bit) Grill the onions and bellpeppers alongside. Money...
Definitely medium Rare. Damn, I just remembered I haven't had a steak in a long time. Now I'm craving it.
