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Unread 07-11-2011, 01:18 PM   #76
Rock48nj
Is lookin for wood to cook with.
 
Join Date: 08-27-10
Location: Budd Lake, NJ
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I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare.

But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.
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