Some here in Texas call your Blue Rare Blood Rare.
In other words...
Just get enough fire on it to cover up the whip marks the jockey used.
Not surprisingly, many Texans like it that way.
Some would even go so far as to just knock off the horns and slap it on a bigass plate.
I am not in that category of steak lover.
Personally I like to be liking my steak (and on the rare, no pun intended, occasion that I do enjoy one, its always a ribeye)
I like medium rare to medium but none north or south of that.
I want to know that its dead but not so much that its been electrocuted while on Death Row.
On another note...
Ground beef is a differnt' animal when it comes to the color 'thang.
Ground beef such as chuck, short rib, even sirloin, when cooked on a flat top or in CI can look like its been cooked well but in fact can be very much less.
And very juicy!
Which is one reason I like cooking in CI or on a griddle top.
