| abstract | - Of course, many steakhouse restaurants and steak-lovers divvy up the categories in many ways, but generally, these follow a specific pattern, from "don't even bother with the grill, sunlight is enough" to "call CSI for identification":
* Raw
* Blue Rare
* Rare
* Medium Rare
* Medium
* Medium Well
* Well Done
* Well Well Done
* Encased in Carbonite Always make sure you place the steak in a place with good heat distribution, otherwise you might end up with a medium well end and a medium rare... other end, which might conceivably be good eats, but is certainly not much fun. Unless you are a gamblin' man, of course.
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