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Originally Posted by ohh_shesus
I love a medium-rare steak. I can go with medium, but I prefer more pink than that. However, I always misjudge when to take the steak off the Foreman. I check it and it is rare and then when I check it a little bit later it is medium-well. I get so frustrated. My goal is to make a steak that it medium-rare.
Maleficent, I will have to try your touch test. I usually cut it, but that lets some of the juice out. That is equally bad.
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Try taking the steak off the grill while it is rare. Then let it sit a little while on the counter. The steak will continue to cook and you should get the medium rare you seek. If you cook it to medium rare the same thing happens (it is still cooking after you take it off the heat) and you end up with medium.