Steak Tartare

Originally Posted by Sawyer

I don't ask for blue when I am out at restaurants but at home it is how I cook all my steaks for myself. Take a nice thick steak, usually a fillet, sear it quickly on both sides and done.

You know, this reminds me...I have the hardest damned time ordering steaks properly in restaurants. You go to Outback Steakhouse/Fleming's and you ask them Aussie's for a rare steak, it comes to you freakin' cold inside. If I wanted it cold, I would have ordered steak tartare. So I ask for Rare Plus and then it's overcooked.

There's one steakhouse by us that does it just right...most of the time. I ask for Rare and for the most part, it comes just the way I like....red in the center (NOT pink...) and not cold, definitely warm.

Yum...I'm starving.

Anybody else go through this rare dance with me?