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( , Sun 1 Apr 2001, 1:00)
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That's why I cook it rare instead of blue.
medium is for screaming berties.
Edit - if you let the steak rest out of the fridge for a few hours I tend to find rare is enough to melt the fat in a ribeye.
( , Thu 10 Oct 2013, 11:47, 1 reply, 12 years ago)
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