I typically eat most of my steaks medium rare, but with dinner coming up this Friday I'm thinking about trying my filet mignon only done rare, as it seems like a steak that takes well to only being done rare. Wanted to see what others prefer.
Any more cooked is a waste of money. And for women.
Seared on the outside and cool center.
So you are talking Pittsburgh rare as well, get a flat iron grill as hot as you can without catching everything on fire and throw the filet on it, one second, flip, one second remove and consume.