BIll should be the official spokesperson for the US Beef Council.

I loooooooooooove red meat, but I've had to cut back since my colon cancer ordeal. And charring meat of any kind is also a suspected culprit in causing colon cancer so that's a double whammy on a good seared steak. But I still enjoy one every 3-4 weeks.

I guess it's time to buy a backyard oven... been doing it wrong all these years

Anything more than 3 is criminal

try putting your steak in a ziploc, then in a rice cooker on temperature hold mode for 30-60mins then sear it at high heat in a frying pan.

beautiful rare steak every time. super juicy.

I sous vide steaks too. Perfect 160 all through in a vacuum seal bag. Then cast iron. Most perfectly even cooked steaks amd juiciest.