Originally Posted by
skipie
I generally go with filet because I eat my steak very, very rare (30 seconds on each side, max) --....
Serious question: How hot is your grill/oven/pan? I understand blue, but 30 seconds? I think my curiosity is what benefit does that 30 seconds give as opposed to eating it just, uh, raw?
ETA: I only have electric stove/broiler and lame propane grill, so things tend to get barely gray on the outisde in 1 minute or so and not much improved for 2-5 minutes per side.