I’d go with medium-rare every time 🥩—warm red center, super juicy, and full of flavor. It keeps the meat tender without drying it out.
If I had to rank favorites:
- Medium-rare (best balance)
- Medium (still juicy, a bit firmer)
- Rare (great if the cut is high quality)
- Well-done (only if it’s a thinner cut or heavily seasoned)
What about you—are you team juicy or team well-done?
