I got in a habit or ordering it Medium so that if it was over or under cooked I was good either way. Basically the same way at home when grilling.
I'm not a picky eater.
As long as it's not bleeding or black, I'll eat it... hehehe
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Cut off his horns, wipe his a$$ and throw him on a plate. I generally prefer rare, but I will eat anything up to medium. I order it Pittsburgh style also.
Medium most definitly, maybe a little on the medium rare side. Although 1 1/2" thick steaks are expensive I did try this style of cooking and it tastes great:
Medium well for me. Dark and slightly crispy on the outside, and just a little pink on the inside, but still juicy. Get a nice horseradish dipping sauce next door and you're good to go.
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Medium rare leaning towards a little rare. Seasoned with Adolphs Meat Tenderizer and pepper. Grilled over mesquite. Love to sop up some bloody juices with my bread.
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