Rare when I order at restaurants...medium rare when I make at home. I just suck at it when I try and get it rare. Always too chewy and tough. Only time i get it right is doing the reverse sear method, but that takes too damn long.
If you're doing it right, you don't need to. That's the ****ing point. Save the frou-frou crap for chicken and pork chops.
I eat steak about once a week. I don't want it to taste the same every time. I'm not saying you need to add anything else. But, I WANT to add something else. The vast majority of the best steaks I've had in my life have had more than salt and pepper on them.
