My dinner be Mo0'ing on my plate.

Steak.™ It's what's for Dinner.

So how do you like yours? I like mine medium-rare, but on the rarer side. Depending on the cut of meat I may opt for more cooking time, but on the general pattern, I tend to find medium to medium-rare to be the best combination of tender/chewy to the amount of juice I'd still like the meat to hold.

For seafood-based steaks, I tend to like mine black and blue. No more than seared on the outside. I'm one to believe that tuna tastes fishier the more you cook it (sorry, grew up on it raw so any more than a singe on the surface and it tastes fishier to me), so for Ahi-Tuna steak options at restaurants, I order it "Black-n-Blue" and explain to the waiter I just want it cooked enough only on the outside.

Jam it back in, in the dark.

All you need in life, baby.



There's nowhere I can't reach.