That's because it's still mooing!
As it should...that's the only way beef should be eaten
Although I must admit I prefer my burgers around medium...just because around the rare-medium rare temperature ( < 120ºF) the burger begins to fall apart
When money permits for a treat, I like buying a couple of filet mignons.
1. Put a heavy, cast iron pan into the oven at 500ºF. Let the pan get up to temperature.
2. Take filets out of the fridge and let sit to get to room temperature.
3. Pat the filets with a paper towel until the surface is dry and there is no moisture. This ensures a nice sear.
4. Season filets with some kosher salt and pepper. This is all you'll need as far as seasonings go.
5. Remove the pan from the oven and immediately place over high heat on the stove. Keep the oven on.
6. Place the filets into the
dry pan for 30 seconds on each side (time depends on thickness of filets). If the filets are ≥ 1" thick, do a quick sear on the sides.
7. Once the filets have been flipped, stir in about 1/2 cup of your favorite red wine (remember, don't cook with something you wouldn't drink yourself!), about 2 tsp. brown sugar, and half of a roughly chopped white onion.
8. Put the pan back into the 500ºF oven for about 3-4 minutes, turning once halfway through to absorb the juices.
9. Remove the pan from the oven and place the filets on a plate (or a grated drying rack to elevate it out of its juices) and let them rest for 5 minutes. The filet should now be
medium rare. This will allow the juices to redistribute into the meat.
10. In the meantime, put the pan back onto low heat to reduce the wine/onion/brown sugar sauce futher, and to finish cooking the onions if they aren't already.
11. Serve with asparagus or fresh green beans cooked in the remaining juices from the pan and a hearty baked potato.
12. ENJOY!
I would post pictures, but money at this time is not permitting buying any filet mignons haha. Besides, cooking in a dormitory is difficult. This method of cooking steak is pretty much fool-proof for almost any cut. Make sure to adjust cooking times depending on the thickness of the cut.