"Andy" <q> wrote in message ...
> jjfjksdf said...
>
>> I've been working on being a good "griller" for several years.
>> I like my steaks medium or medium rare. Wife likes hers well done
>> to my dismay. My biggest problem in getting her to accept less
>> than rare is the blood. Whenever I grill a medium steak, I place it
>> on the plate, then a pool of blood collects underneath. I doesn't
>> bother me but it doesn't look appetizing especially to her. Could
>> I be doing something wrong that causes the blood to drain? My
>> medium steaks always look medium and I check them with a thermopen.
>
>
> A FoodTV tip: Use the sharpest, thinnest carving knife, after your steaks
> rest a bit. Something about fat blades tearing the meat apart instead of
> clean cutting, causing more blood to flow.
>

I can sort of see this. But I still think of that as juice and it's good, to
me.
It is also terrific fun to gross out my in-laws as they eat their well-done
steaks. "Rare meat'll kill ya!" They say. And yet I live. MU hahaha!