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Old Nov 26, 11, 6:05 pm   #361
Join Date: Mar 2010
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I like my steak to be Brasilian rare, Marcos Bossi style.
When you bite into it, it bites back.

Cattle that is actually run, rather than just standing around being fattened on hormones, has superior quality and taste.
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Old Nov 28, 11, 2:04 am   #362
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I've evolved from having my steak Medium Well (when I was young) to Medium (about when I started college) to Medium Rare (just 2 yrs ago). I've gone to Medium Rare and I'm not looking back!

Will I be going to Rare anytime soon? I highly doubt it.
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Old Nov 28, 11, 4:09 am   #363
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As a tartare for my starter and medium rare for my entree
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Old Nov 28, 11, 7:12 am   #364
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Steak ... rare
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Old Nov 29, 11, 2:49 am   #365
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best i had was in florence - some 750g which i didnt think i could finish. but hell it was so good it was gone in no time! 50 euros and had change (i think it was 48 or sth) inclusive of a glass of wine and a soup!

i've just spent more on tolls and gas than the meal itself - i had to drive all the way BACK to rome...
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Old Nov 29, 11, 9:47 am   #366
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Red Lobster surprisingly has some 14 ounce NY selections, that can be paired up with some lobster for $24.99 (Canada)..

And the steak selection with other seafood options are quite affordable.
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Old Nov 29, 11, 9:35 pm   #367
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Medium rare, all the way.
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Old Nov 30, 11, 1:28 pm   #368
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Blue (and cold on the inside) (or as my husband puts it " a good vet would get that back on it's feet")
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Old Nov 30, 11, 8:04 pm   #369
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I prefer my steak to be medium rare or well done. I don't want to eat it kinda raw.
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Old Dec 2, 11, 7:51 am   #370
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medium rare for beef, but kangaroo I love it rare and ready to hop off the plate.
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Old Dec 9, 11, 8:21 am   #371
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On the home prep front, someone emailed me a link to an article that says one should give a steak a coating of salt and cornstarch and then putting it in the freezer for 30 minutes before grilling. In fact, I think the link came from Cook's Illustrated. Seems counterintuitive to me, but I will give it a try and see what kind of crust this provides.
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Old Dec 11, 11, 6:06 am   #372
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Big! And medium rare.
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Old Dec 14, 11, 9:38 am   #373
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Slightly off topic but perhaps worth mentioning here, I seared some beef tenderloin filets last week and added this sauce.

It was easy to make and the result was delicious!

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Old Dec 14, 11, 10:02 am   #374
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Medium Rare - maximum - often just rare - especially Prime Rib
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Old Feb 1, 12, 4:59 pm   #375
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Medium Rare for me.

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