One of my remaining 2, out of the freezer. Most of that juice came out before I cut into it after a 10 minute rest. Looks slightly more done than it was, perfect and delish 
Grilled the final steak last night. This time I āmis-judgedā and got it slightly more done. Still nicely pink, but not red in the center. To be honest, it tasted better, more meaty, better texture than previous versions done more rare. Each cut definitely needs its own optimum done-ness. Iām coming to the conclusion that the only steak which should be truly rare is filet, most others benefit from being medium-rare on the medium side. Just one guyās opinion.
Iām coming to the conclusion that the only steak which should be truly rare is filet, most others benefit from being medium-rare on the medium side. Just one guyās opinion.
+1
ā¦likeā¦menopause?
Meatopause.