I voted rare, and years ago that would have been my answer. Now, what I think is the perfect level of done varies a bit with the cut of meat. A quality filet or a pure bred wagyu, I lean towards warm but closer to raw than rare. Other cuts I creep up into the rare/medium rare range or even medium rare if it starts on the tougher side.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
|