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Old 01-17-2010, 05:16 AM
  #10  
Semper Fi-sh
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Join Date: Sep 2007
Location: Sandwich, Marshvegas, MassHole
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Originally Posted by shemstreet View Post
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.
what he said
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