This is like being asked how you want your steak cooked: Most people take the middle option.

House-style steak is thin, but succulent and properly cooked.

All steaks were thick-cut, full of flavor and cooked to perfection.

Brush once or twice more with remaining butter while steaks cook, about 4 minutes per side for medium rare.

Cardinal's steak was tender, and cooked exactly medium-rare, the way he liked it.

Cut five or six good-sized steaks, and then Annette can cook them.

The steak, on the other hand, cooked beautifully, with dark, caramelized lines.

The steak was juicy and cooked correctly but was overwhelmed by its topper.

When the steaks have cooked for 20 minutes, remove from the oven.

The steaks are boneless, and thus cook quickly.