I eat it out, and only at fine restaurants that have superior quality steaks. I remember a few years ago I was hungry for a steak and ordered one at a nice family restaurant. I could not cut but one piece of it with the serrated steak knife. The waiter brought me another, and the steak knife would not cut the meat at all. DH saw that I was not eating the steak and was going to leave it, so he took the knife and tried to cut a bite from it. It was not possible. So Ruth's Chris Steak House is where I order steaks.

Both for me

Always have steak at home. My husband grills a mean steak! When I eat out, I order things the restaurant does better than I can.

We usually eat our steaks at home. There is one restaurant where we will order steak.

I do both but only because I don't often frequent better steakhouses. There is only so long I can go before overtaken by a rare beef craving so I will fix a steak at home but I much prefer one from a restaurant.

There is a local chain of steakhouses that does what they call a baseball (a small, compact filet as as tall it is wide - about 3-4") and will grill it Chicago style - charred on the outside and a delicious rare to medium rare on the inside. Cuts like soft butter and melts in your mouth!! Unfortunately the closest location is a good hour away.

I'm pretty fond of Ruth's Chris too :-)

I also tend to order food in restaurants that I am not inclined to fix at home. Pan fried oysters, rack of lamb, hamburgers (yes, I don't care for homemade hamburgers but the restaurant can't be a fast food place either - I'm talking gourmet burgers!).

Both. I also change my expectations depending for what type of steak I'm having and where I am eating. I don't expect a diner steak and egg breakfast to meet my standards for dinner at at good steakhouse. At a basic diner I know to always order a steak rare if I want it at least medium rare to medium. That's one of my lowered expectations for places with basic line cooks. I like thick ribeyes for grilling or broiling at home but also buy tri-tip roasts on sale that I cut into steaks for sandwiches, using a dry rub on or marinating.

We eat a lot of beef, both at home and at restaurants.

I don't really love steak, but always have it at home when I eat it. I like ribeye or filet/tenderloin cooked very well done. Restaurants just won't cook it until it's no longer oozing red and that makes me gag. Hubby is a master at getting it nearly black on the exterior and gray inside. I usually have chicken breast. (also very well done).

I'll only order steak at a very very high-end steak house like Morton's or Ruth's Chris. I can do better at home than most places.

Both!

We eat steak at home and have them fairly often because DH is happy to roast potatoes rubbed with olive oil, grill steaks in all kinds of weather (leaving me only a salad to deal with and little cleanup) - he puts the gas grill under the overhang outside his side of the garage (we have his and hers garage sides with separate doors ;0)) We do find we eat portions about half the size we used to require, and will sometimes split a steak if its large, not cook two.

I can make a mean pan fried oyster too, so I rarely order those - or clams - when out. When we are eating out, it's often Hispanic food. Or it will be something I don't normally cook at home, an entrée DH doesn't especially enjoy, something that takes more prep work than I'm willing to do.

Mostly, we have steak at home and don't pay the $$$ for steak at a restaurant. Unless it's specifically a steak restaurant, it's usually a disappointment.

I like being able to choose my cut and the quality, and of course, cook it to my perfect temp.

Nothing worse than ordering a steak mid rare and it comes mid well. Then, it's send it back and sit there twiddling my thumbs while other people eat.

What sushipup said.

Better steak places, not the medium-lower priced chains, get better quality aged meat and have the staff and the equipment to cook it properly. The lower tier places, it's the opposite, they buy middlin' stuff in bulk to get better prices and the guys doing the cooking are often a bit short of talent.

I'm decent at cooking meat (which we eat much less frequently than we used to) but I don't consider what's available to buy at local stores, even the better ones, to be much more than ordinary in quality. I think I can make the best of it but nothing I've ever done would compare to an average night at a place like Morton's.

We're fortunate to be able to buy good to excellent quality steak, including Prime and aged. Even paying top butcher prices, it's cheaper than say, Ruth's Chris.

Still, at good steak places, it's so worth the splurge!

Both.

At home only when I get a craving (like tonight), and never out. Restaurant steaks are too fatty (marbled and otherwise) for me. Seafood is usually my menu choice.

We've started making them at home. We don't have any really good steak houses around here. I can buy awesome tenderloin at Sam's Club and grill it and it is so much better than anything at a restaurant.

Once in a while I will order steak at a restaurant, but I usually order things that I don't or can't make at home. To me, that is what makes eating out special.

Last weekend we went out for dinner and I was craving pasta. When I saw that a simple fettuccini dish with just the noodles and some veggies was $24, I passed. I can make that at home for a quarter of the price.

Depended as I had good steaks, so tender and done the way I like it at all kinds of restaurants. I also bought good steaks and did them at the house too. Now, I just miss having steak alot as no kitchen where I am.

Both, but I prefer a steak out. Mine NEVER taste as good.

I'll do either, but I usually find something else that sounds appealing when dining out. If it's a place that has good quality steak (unless it is a dedicated steak house), it's also likely to have lamb or duck, which for me is a more instant draw.

But I'm more apt to try to steer my dining companions to Indian or Mexican or Korean cuisine.... when I have the choice.

Home...always at home. Steak is so easy to make and I prefer knowing it will be the cut I like cooked the way I like where as restaurants seldom get it right. Also, we go out so seldom that when we do, I prefer to order something I wouldn't typically make at home.

I don't fix steak at home other than DH"s "cooked to death just like Mom made" round steak. We do on occasion go 'out' for steak, but only when dear daughter invites us over to her house. She does steak to die for on her gas grill!

My DH remodeled a local steak house. He said tenderizer was the key ingredient. Not really what I want to be eating.....

Not a steak house I want to go to! That's just a cheap way to make lower quality beef more appealing.

Both. I am not very picky about my steak other than I prefer it to be PINK or less inside. I don't mind the blood, I don't like the texture of the meat when it is too rare. And I like the fat on it frizzled. If I get tenderloins we grill them well at home. Out I can get a fattier cut and not worry that I will get a boiled steak back (DH is a bit afraid of the flame LOL).

What I am noticing though is that many places are getting this pre-packed already marinated strip steaks (not my favourite cut by far) that are so salty they are barely edible.

Dances.

Agree with Costco. That's where we get our steak from, and sometimes we get aged at a butcher.

But Costco's Choice is very good, and their Prime is excellent. We treat ourselves to that occasionally.

Last year, we bought a full tenderloin of Prime, with a nice discount sale. We cut it up into single cuts and vacuum sealed it. Enjoyed it for months!

Both! But only if my dh cooks it. I've never been good at cooking steak for some reason.

We have a big slab of meat from BJ's in the back of the fridge. We'll cut it into steaks and freeze two per bag.

60 here this weekend... already have plans to cook some steaks on the grill!

I'd never send a steak back to the kitchen. Regardless if you're at Morton's The Steakhouse or Golden Corral. I respond with, "this isn't to order so scratch it from the bill". Thank you, the water is great.

Do you eat the steak?

We use to go to the best steak and smoked meat restaurant in the area, but it was bought by new owners and everything went downhill. Why does that always happen? We had been going there 10 years, but won't be going back. At the prices restaurant charge for steaks and with the quality being hit or miss, we now cook them on the grill at home. Also hit or miss, even expensive cuts, but cheaper than restaurants.

Both but there are only a couple of places I will order steak when eating out. Usually I cook it at home.....or, uncook it actually. I want it extra, extra rare. Cold in the middle. I would rather eat cardboard than a well done steak. I also don't want it warm in the middle. I eat steak a lot, but mostly at home. The way I cook it, is rub sr flour on it...not enough to consider it breaded...put it in a hot skillet for about a minute, just a dab of oil...not more than a tablespoon, just so it doesn't stick. Turn it. One more minute or there about....done.

Woo, marilyn, hope you take the horns off first ;-)

You are truly a rare gem!

Yup, Costco is the bomb when it comes to choice meat. The one in our area is selling some new york cut steaks for only 6.99/lb, which is cheap compared to other stores. I bought some and froze them individually for special occassions. They have so much flavor, way way better than any other grocer available to us.

We have some Costco Prime sirloin in the freezer. That's going to be great on the grill.

We've also enjoyed their Choice Prime Rib (boneless), not to mention Pork crown roast.

What's been great is that the Prime cuts are affordable enough at Costco that I can make them without great fear of screwing them up! Really, it's helped my confidence and I'm pretty good at getting a nice crust with a perfect mid-rare middle.

I used to balk at spending $$$ on them because I was intimidated. A couple roasts under my belt and I feel confident enough to make it for company.

We do both. My husband's favorite cut is a rib eye. I prefer a thick cut sirloin.

Both, but there are only a couple of places where I'll order steak out. One is Ruths Chris and the other is a locally owned fine dining restaurant with wonderful steaks and sides.

As much as we love a beef roast, we seldom eat steak, either in or out. We were given a git card for The Keg from the landlord, so we'll take advantage of that. Looking at the menu, hubby is leaning toward the chicken and rib combo. I liked the salmon, but I might just go for the steak. I do love a good steak, and I might as well get one from a steakhouse! I did go to Ruth Chris' years ago and I detested the glob of butter they put on top. That ruined the steak for me.