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Message: <blockquote data-quote="MonkeyDragon" data-source="post: 2337675" data-attributes="member: 23929">I adore Alton Brown.  He's my favorite host.  I find that his mantra of the most tender meat being the furthest from the horn and the hoof to be easy to remember.I used to like my steak well done, as I didn't fancy the thought of eating undercooked meat.  Had a rare steak in France and thought "Well, this tastes pretty good...but...but...raw!"Now I like them medium well, with just a touch of char on the outside.  For me, thats the perfect balance of still tender, can still taste the meat, but fewer worries about ickies.  Anything that's ground, though, must be well done.Whenever I have leftover steak, I like to saute onions and garlic in a load of butter, toss with angel hair pasta, and add the thinly sliced steak to warm through.  Top with parmesean, feel the love.</blockquote>