On Fri, 28 Dec 2012 22:10:09 -0500, Ed Pawlowski > wrote:

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>
>Some of us like the outside to be very well done, yet the center to be
>at least pink, even red. That requires a high heat to start, then
>moderation to cook it the rest of the way.

I like it red in the middle and black outside.
If you haven't tried a slow start and a hot finish you should. I get
my best results that way.

Cam