Steaks: Rare, Medium or Burned?

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London, UK
500 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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Western North Carolina
2,034 Posts
Joined Oct 2005
Originally posted by Broncofans
As long as it's warm in the middle, it's good enough. I like my rare warm. Only thing that beats that is to have it tailgating at a Bronco (as in Boise State Broncos) game. Go Orange and Blue.
Then you probably like medium rare - most definitions of rare include that it is cool in the center.
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Western North Carolina
2,034 Posts
Joined Oct 2005
Originally posted by Victory!
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.
As a teen I ate it well done because that was the family way. As I matured, I learned to enjoy blood rare. But in recent years I have found that I enjoy medium-rare the best. For what it is worth, Celebrity's Lawn Club Grill recommends medium-rare.
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Larry and my wife Nan

Reflection - Iberian Peninsula - 9/6/19

Equinox - S. Caribbean - 9/25/17

Millennium - B2B - Japan/China & SE Asia - 10/16/16 & 10/30/16
Silhouette - E. Caribbean - 12/6/15
Infinity - Iceland/Norway - 6/23/14
Brilliance of the Seas - Baltic - 7/14/13
Caribbean Princess - British Isles - 8/1/12
Infinity - South America - 1/18/09
Constellation - S. Caribbean - 1/18/08
Millennium - Mediterranean - 5/25/07
Explorer of the Seas - Bermuda - 10/15/06
Summit - Panama Canal - 11/6/05
Jewel of the Seas - W. Caribbean - 11/14/04
Sun - Alaska - 9/7/03