[Rides_A_Red_Horse]

That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.

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My mother would buy great cuts of meat and ruin them by turning them into rock hard chunks of carbon.

Now, I like my steak bloody.

[boop]

LOL! Your mom must have shared recipes with my mom. She used to cook beautiful steaks in a toaster oven. They were so over-done that they curled up on the edges. Then she'd yell at my sister and I for not eating the "expensive GD meat!"

My sister and I never knew we liked steak until we grew up and had it medium-rare.

It always tickles me when I go to a fancy steak house and they have a disclaimer that they can't (or won't) cook certain steaks (like filet mignon) well-done. It obviously pains them to see a nice piece of meat destroyed like that.