[mrmistoffelees]

Originally Posted by Sephiroth

There's a reason for that. If there were any fat veins running through the meat (e.g. Rib Eye, Sirloin), they would spoil the overall experience if the surrounding meat was rare. That's why the rarest that's recommended for non-fillet steak is medium except for Rump, where medium-rare is the rarest it should be.

I thought ribeye was meant to be medium rare?

I can get away with Sirloin & Ribeye at rare but it's a push.