Rare - (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm.
T-Bone or Rib Eye for me...now the wife eats filet...and I think she orders it medium. Dang,my wife and I last night were talking how much we missed Ruth's Chris Steakhouse. Man,my stomach is rumbling for a good steak right now. Saturday is our anniversary,so we're going to Junior's....Mmm,mmm.
Cohiba
Cohiba
Rare here.
Knock off their horns, wipe their a$$......eat.
I cut my steaks off the cow and eat...
This sums it up. Heck, sometimes I'll buy a small thin one and keep it in the fridge, and when I want a snack I'll pull it out, cut some up and chow down.
Medium rare, and just had a steak Friday nite.
Well, back in the welding days...........at the work site, I would take a flat half inch of plate steel, heat it up to glowing red, flop on steak. Could not do that to expanded metal, wouldn't retain enough heat.
Well all you manly men may scoff, but I like mine medium rare. But, I prefer it to be slightly charred on the outside and completely pink in the middle. Something about a "blackened" steak appeals to my inner caveman. 
The bigger problem is trying to find a place the cooks Rare to the right degree of done-ness. They seem to do medium-rare or blue-rare but not the actual rare. Medium-rare usually ends up medium 
I liked Cattleman's because at least they could cook it right. I could order "Rare plus" which is between medium-rare and rare. They knew what I meant and would do it right.
I liked Cattleman's because at least they could cook it right. I could order "Rare plus" which is between medium-rare and rare. They knew what I meant and would do it right.
