Medium Rare
Rare is nice, the texture is great, but the fat doesnt melt into the meat as much so it's not as tasty (IMO)
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 11 Aug 2009, 12:00, 1 reply, 16 years ago)

Yeah you need
a really good cut to get the best out of cooking it rare. I normally go medium rare
( TGB checking Off Topic is still shit at, Tue 11 Aug 2009, 12:11, Reply)

Unfortunately some restaurants
(at least around here), read "Medium Rare" as "Leather". So to play it safe as a general rule of thumb I order Rare. This can come back either medium-rare, medium or sometimes even well done! Madness!
( whenanimalsattackhumans clad in global hypercolour, Tue 11 Aug 2009, 12:23, Reply)

I was once told in a 'restaurant'*
that there was no such thing as medium rare. I was apoplectic with fury.

*OK, it was a Yates' Wine Lodge in Wakefield, but it's the principal of the thing.
(Slip Digby is a meat puppet, Tue 11 Aug 2009, 12:33, Reply)

I do the same
it's rare to get a steak actually cooked medium rare, so I tend to opt for rare to reduce the chances of getting a thick chamois.
( Vipros. clever got me this far, then tricky got me in, Tue 11 Aug 2009, 13:00, Reply)