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[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.

[Mav Addict]

Originally Posted by 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.

This is the correct way to prepare a steak.

MEDIUM....best of both worlds....here in TX a well done steak will be burned, but anywhere else a well done steak is simply "no pink at all"...so it depends on where the steak is being prepared....chefs in TX cannot stand when someone orders a well done steak, they will then intentionally overcook it, to cruely get them to not like well done steak.