You naaasty

Same for sure

I love blue rare filets, but I don’t enjoy a ribeye or strip that way because the fat doesn’t have any time to render and ends up with a gross texture.

For a really good ribeye (assuming I have the time and energy) I’ll smoke it on low up to rare then sear it so it comes out medium rare.

“How do you want your steak cooked?”

“Still mooing”