I prefer my steak well done, with absolutely no pink. I also like it tender and not burnt. Believe it or not, some chefs can pull it off. Of course, more often than not, it's not done right.
"burn it once, then burn it again"
Eewwww! Ruins all the flavor. I like medium rare. Filet Mignon is the best...cook it just enough to relish the flavor of this magnificent steak...yummm
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