It''s not about age. Sometimes it's about culture. I know Mexicans burn the shit out of their meat so we're used to dry ass steak and think that's the norm.
I've noticed that. Every time I order a steak at a Mexican place and ask for medium rare it always comes back well done.
You can go even less done than rare. Come at me when you get on that level.
I usually cook flank steaks to medium, (like, roughly, I eyeball that shit). It seems to work the best with the cuts I'm getting here.
Just an FYI, that red liquid in the meat is myoglobin, not blood.
depends on how good the cook is, i've cooked 'rare' and fucked up and got raw. but one time i got rare at a hibachi place and it was the best steak i've had.
