Quote Originally Posted by jpb2 View Post
No sauce belongs on a good piece of meat. He wanted a solution to no pink in beef ( BLASPHEMY ) I provided it.

I have my solution.. Cook it longer.
I'm usually pretty good, I would say 90% of the time i keep it juicy and perfect, With the occasional overcook, You need a rubber steak once in a while.
It is easier to cook a thin steak well without overcooking it, When i try to cook a thick steak well i have to butterfly it. So i prefer a nice thin steak