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You cannot cook all steaks rare; and for that reason i left it to medium. There are some cases when you do a med rare/rare temp; only for something truly special like filets and quality flat irons.
I can actually eat parts of the fat on a well done t-bone/porter house. A rare t-bone can give off a rubbery texture if it's not corn fed and extra marbled.
I can actually eat parts of the fat on a well done t-bone/porter house. A rare t-bone can give off a rubbery texture if it's not corn fed and extra marbled.