re: Favorite steak (cut), and doneness (rare, mr, m, mw, w, burnt)

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Bone in ribeye medium rare.

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I wish I could find bone-in ribeyes!

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they're pretty easy to find

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Not for me. I live in a small town without a butcher. If Piggly Wiggly or Food World (or Wal Mart) doesn't have it, I am out of luck.

The Pig will cut tenderloins or strips on request though.

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Has to be either mr, m, or mw. All others take the taste out of meat or doesn't make sense (rare).

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Rare should be room temperature before cooking, otherwise you get cold, gelatinous raw meat. Ugh.

I'm ok with rare if it's a good cut, cooked from room temp, and seared on the outside.

To me though a rare steak tastes like you just bit your tongue, iron-y and like you just put an old penny in your mouth.

Ribeye. Nothing but salt. Pittsburg style with a red center. Finish with butter.

I like the ribeye. The Del Monico is good, too.

Medium rare, for sure. I used to wait at a 4-star joint and if a patron ordered beef beyond medium rare, the chef would come argue with them and tell them that he would cook it any way they wanted, but that he knew better than they and that it was going to suck. It was pretty funny to watch.

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Filet medium rare

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Same here. I expect a lot of these.

Beef Tornadoes , small end of a tenderloin, grilled/smoked on my green egg to a little more than medium rare. Next would be a ribeye same temp and a traditional file.

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Ribeye medium rare to medium.

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Put this on your cut and it's marvelous everytime. Especially for steak burritos, I've gotten to where I'll cook em in a pan in the oven under the broiler. I like to use the drippings as either an au jous or pour em into a pot of refried beans for a marvelous burrito.