Bobo Bonobo® > wrote:
>On Jul 27, 4:03 pm, Blair P. Houghton > wrote:
>> Omelet > wrote:
>> >I understand what you are saying, but that post was about RAW meat
>> >(Tartar), not _rare_ meat. :-)
>>
>> Yeah, yeah.
>>
>> The only reason to cook prime meat is to get a little
>> maillard out of it.
>
>The exact same is true of USDA Choice strips, fillets and other
>reasonably tender cuts.

No, you have to warm the middle of those, to tenderize them.
Not much, but some. Same as the reason you cook squid
for either two minutes or twenty.

--Blair