Bob Pastorio > wrote:
>The one caution about them is the fat. If the steak is highly marbled
>and the center is cold, as it properly should be, the fat can have an
>unpleasant mouthfeel. Simple solution: don't eat the cold fat.

If the steak is properly marbled (i.e., fairly high) and
there's a thumb-sized spot of cool (rather than cold) meat
at the center, so you can still see the marbling there,
and it's good meat, then it's perfect.

Any texture problems are overwhelmed by the purity of
the flavor, and you can always slice it out and tuck it
under the warm part, then eat it in smaller pieces with
more-cooked bits.

--Blair
"Or, hey, why deprive your dog?"