Your last buy

[Flacolaco]

A properly cooked steak is set on an extraordinarily high temperature, burn your taint off-hot surface, browned (and generously seasoned) on both sides forming a crust...quickly. The steak largely cooks through and is allowed to rest while the juices (fat!) redistribute. If you cut it open and there is NOT any pink... You have failed at life and ruined a perfectly good piece of meat.

Pink is good. (You can quote me on this)

Still, the people who like it literally bleeding...That's kind of weird. There has to be a line somewhere.