I also like blue rare steak tho so I feel this

Cooking guide said 2000 F for 1 minute

To paraphrase Gordon Ramsay, "a skilled vet could still save it"

Just a flesh wound mate. Get me a pint and I’m good.

A coworker started getting used to client dinners, with super nice steaks. He was known to say "I'll just walk up to a cow and take a bite these days"

I would eat the ever living fuck out of that

Not far from how my GF (and the rest of her side of the family) prefers their steak: crust, and red only. Nothing but the outside should be cooked.

To paraphrase (and translate) her uncle: Light a candle in a field, and gently guide the cow past it at a safe distance.

FWIW, you can do this fairly easily with sous vide and still ensure that it's perfectly safe.

I had a steak like this, something like 20-odd years ago (i'm nowhere near wealthy enough to go to nice steakhouses now); it was amazing. I don't intentionally eat any steak cooked more than medium rare at this point.

ITT: people who have never had Prime Rib or have only had well done shitty Prime Rib. Prime rib is supposed to look like this you buffoons.

That's a prime rib roast and it's beautiful. That's closer to Med Rare than Blue.

Someone mashed it with a fork to get those red juices to the surface. (mioglobin, not blood) And that bright red color of the flesh is because it was just cut off the roast and is only just being exposed to oxygen.

Incredibly impressed with that sear considering the middle didn't get above room temperature

When asked how I would like it prepared, I like:

“still pissed off”

I have a friend that goes with:

“knock off the horns and wipe its butt”

"run it by the table and I'll take my cut". My father in law

Bite into it and it'll moo

You forced my hand

Getting worms and other foodborne illnesses in 3...