View Single Post
Old 01-17-2010, 05:13 AM
Senior MemberCaptains Club Member
Join Date: Mar 2003
Location: Waco, TX 76706
Posts: 2,568

Depends on the cut. A nice ribeye with its fat chunk in the middle seems to taste best when it is hot enough to get the fat starting to melt, so I like them medium rare. T-bones, porterhouse, sirloin, that are lean or well marbled I like rarer. All need to rest until the blood has reestablished itself throughout the meat, can't stand a steak that is dry and well done on the outside and cold and raw in the middle.

Dry aged prime meat can get away with less cooking than supermarket Choice or Select.
shemstreet is offline