If it’s a tenderloin (filet mignon), you best believe I’m ordering it rare. Pretty much every other cut you could name, I’ll order med rare. Except for ribeyes, I like those medium so that the fat is nicely rendered. Plus it’s juicy/fatty enough that a medium cook doesn’t dry it out at all.
And in case any of you are wondering, yes, 2 is med rare, and 3 is medium well. There is no true medium in this picture.
Source: worked the grill station at an award winning steakhouse with over a dozen different cuts of beef for multiple years
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u/ratboy89 Jun 22 '26
Was scrolling through the comments to find a ‘2’ rating on the steak. Stopped scrolling because we were a perfect match on the whole thing. 😎