How do you like your filet cooked?

[Jeff B]

I'm treating everyone by tossing as many filets on the grill as will fit. How do you like yours cooked? Rare? Medium-rare? Medium? Medium-well?

Jeff

[Doug Surplus]

Medium rare! And thanks!

[Karen/NoCA]

I like my filets medium rare and if especially good quality meat, on the rare side.

[Jon Peterson]

Medium rare here, too, because it just tastes better. There's another reason also - 40 years ago my brother worked at a place called Chuck's Steak House. He told me that if two orders of filet come to the kitchen, the rarer will be larger so that they can cook for the same amount of time and be served together. I don't know if that's true any more but it makes sense and stuck with me.

[Carrie L.]

Medium rare, but very crusty and charred on the outside. And, well-seasoned!

[Robin Garr]

When I'm being carnivorous, I would aim for medium-rare, the ideal being seared on the outside, hot pink all the way through with a cool pink center, something best accomplished by a quick pan-sear in a black-iron skillet followed by a short stay in a very hot oven in the same skillet.

[Jenise]

And another medium rare here. Used to always order my meat plain 'rare', but nowadays that often results in a blue center (some restaurants now refer to that as 'cold rare' where 'warm rare' would result in as pink as possible without any raw spots) which I don't like. Medium rare is safe.