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I know it’s a personal preference, but I believe steaks are at their absolute best when cooked medium-rare. It’s the perfect temperature for a nice piece of meat. The steaks should start out at room temperature. I can always tell when somebody’s cooking a steak right out of the fridge. It never really cooks as evenly, the center taking just a little longer to get to that sweet-spot, the exterior drying out while the middle takes forever to come down from the cold. I’ll still always say, “Wow, great steak,” but I’m really just being polite.
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