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Larry Oji, Super Moderator, Judge, "Dirge for the Follin" Project Director, VG Frequency Creator
 Member 2414 Level 1.00 Mar 2006 
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With a good cut, like USDA Prime or if you can get your hands on a Super Prime from Japan (the coveted Kobe beef) rare is the only way to eat it. What makes a steak good and tender is its marbled fat content. Cooking it too long burns and melts all that away. In fact, Kobe beef is typically supposed to be quick seared with a hot iron pan or a kitchen torch. Basically you don't want it cooked, just browned on the outside. It's delicious though.
Jam it back in, in the dark. |
Hobophobic