Brown on the outside, pink (but not red) on the inside.
However, when I BBQ I tend to make my steaks a little closer to medium (kind of gray pink). I just love burning things too much to take them off the grill in time, I guess.
A medium-rare burder though? I've had a really good one (while I was at Origins in Columbus this summer), but it just doesn't seem right to have ground beef than isn't at least medium.
Oh, yeah. Ground beef I want well cooked, although that may not be strictly well done.
But steak I want juicy on the inside. My wife takes it well done. I suggest to her she may want to try the chicken. This is a 'point of conention in the marriage', as the experts like to say.
...Though I qualify my answer with the addition of "if I still ate beef," which I don't. Thanks to a close encounter with some bad chicken a few months back, I've gone off meat in general [tuna doesn't count as meat to me, and neither does bacon, which is why I don't call myself a vegetarian] -- not so much because I don't like it, but it don't like me. ^_^
Comments 12
However, when I BBQ I tend to make my steaks a little closer to medium (kind of gray pink). I just love burning things too much to take them off the grill in time, I guess.
A medium-rare burder though? I've had a really good one (while I was at Origins in Columbus this summer), but it just doesn't seem right to have ground beef than isn't at least medium.
Doug.
Reply
But steak I want juicy on the inside. My wife takes it well done. I suggest to her she may want to try the chicken. This is a 'point of conention in the marriage', as the experts like to say.
Reply
Reply
Reply
Reply
(The comment has been removed)
Reply
(The comment has been removed)
Reply
Leave a comment