Steaks: Rare, Medium or Burned?

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London, UK
494 Posts
Joined Oct 2006
It's not just how well done but also how thick and how cold. For me it needs to be at least one inch (25mm) and preferably nearer 2 inches (50mm) and ideally fridge cold at the start to get how I like it, good charring on the surface but rare, tender and juicy inside.
Atlanta, GA
56 Posts
Joined Aug 2015
Medium rare! Like the previous post, I also preferred well done In the past. When I was a teen and early 20s I wanted it basically charred.
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