Quote:
Originally Posted by vailpass
I haven't been able to hit the perfect medium rare. They aren't screwed up but I want perfect.
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Ahh gotcha. I am not a blood eater. I do like mine pink though. To me the perfect is just less than 1/2 inch of pink in the middle. I normally flip my steaks, chicken and fish a lot compared to other things. I pull them and let them set for a little bit as I am usually finishing something else up. Evidently that was a good thing and I just didn't know it.