13. "It depends on the cut, but generally medium or medium well" In response to In response to 0
on rare occasions i will go medium rare. recently had a waygu ribeye from argentina and did the medium rare thing, very flavorful and it was worth it. generally speaking i think that is for texans and if you do it on a very thick cut like a filet, then i really dislike it. if its real thick i will go medium well so it gets cooked all the way to the center, normal to kinda thick medium. people who get their shit super well done bug me out. the rare thing i understand but it's just not for me, personally.
And you will know MY JACKET IS GOLD when I lay my vengeance upon thee.