Quote:
Originally Posted by Nitsua
I like mine pretty rare. I try to use the "touch" method to test for doneness. I hate the idea of poking any holes in the steaks.
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Since I started using this Steaks Cooking Chart, I have hit medium-rare every single time.
Speaking of, are there any other good guides like this? This is what the OP is talking about.
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1985 Hasty Bake Legacy, 1960 Hasty Bake original construction kitchen, Primo XL, TBE, HM with RD3
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