Because that's how it's meant to be cooked...and washed down w/a shot & a beer.
Jimbo said:
I like my steak charred on the outside with a nice crust, and medium rare on the inside. So it's lucky for me that you let us pick two choices. A chef that I talked to in our area told me that this kind of preparation is referred to as "Pittsburgh." Anybody from Pittsburgh know why?
Now I want to make those filets that are in the fridge for tomorrow night's dinner!
Medium rare. Depends on where I go to eat. Outback tends to be less cooked than other places, that's the only place where I *might* say medium. Otherwise, barely mooing works for me!
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