bcoop i need some advise

[Silverback]

I can't do a blue. I like a nice rare. Something about cold beef gets to me. Same reason I don't do sashimi. But I will destroy some cold smoked salmon. Weird how that works.

See, a good steakhouse won't serve it cold. They'll let the meat get to at least room temp before cooking.

Only the crappier places I've been and even ordered "rare" have come out cool or cold in the middle.

Tru Lucks served me one of the best Blue steaks I've ever had, which is funny since they are a "seafood" place. But the middle was probably 70-80 degrees, not cool or warm to the touch, the outside was hot and seared perfectly, maybe 1-2 mm of cooked ring around the beef, with a dark red center. Of course this was a filet.

Same with a good beef tenderloin, i'll sear the outside for a quick 30 seconds a side, rotating it, then place the whole thing in the oven for 10 minutes just to bring to temp.

[oh1bullitt]

Thanks for everyones input. I think I will just stick with the chicken. And I have learned my lesson on the silver skin. Left it on once and never again. But hey you should get a free pass on your first attempt at ribs. lol