I like a lot of my steaks still 'blue' (basically raw) in the center. Show them the cooking surface and that is good for me!! I have always prefered my meat this way, since I was a kiddo. Pot roasts I cook till the fall apart. Ground meat till it 'pearls'--blood puddles on the non cooking side, if I am doing burgers, then flip. Baking a Tri Tip (no grill here yet!) 45 minutes at 350 for a 3 pound untrimmed T T came out perfectly medium rare. I go more by touch then by temp.
Make a loose fist. Touch the spot just above the thumb in the fist. That is raw. Tighten a teenie bit. Rare. Tighten a touch more. Medium. Make a fist as tight as you can--Well. What I was taught in school, and is pretty darn close.
Last edited by Spinner; 07-11-2010 at 06:49 PM.
Every day is another stitch in the quilt of life.
Re-Start date 6/23/2011
me--Post pregnancy --mama to a beautiful baby boy--