I'm another of those "somewhere between rare and medium rare. I want it hot, but red in color. I tolerate pink, and can even eat it well done. But if it's a steak, my choice is hot and red, with lots of grilled flavor, some saltiness, and jsut a touch of either A1 Steak sauce (peppery and good), or coarse grind black pepper. And my favorite cut is bone-in rib steak, about the third one back from the chuck, and of coarse it must be corn-fed, and preferably, aged.
That is my ideal.
Seeeeeya; Goodweed of the North
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