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I think I finally understand why Filet Mignon is the "best" cut. I made half of one rare, and the center cooks just enough to melt in your mouth.

I'd pay for the raw cut and make it myself the way I like at home, but I don't think I'd pay a restaurant to do it for me.

I always have issues with restaurants overcooking my steak. I like it very rare. I have heard the correct term is blue. Sounds fancy.

I agree to cook it yourself the way you like it.

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That’s correct. Cooking meat “bleu” means only the outside is cooked but nearly still raw inside.

I had no idea it was spelled that way! Good to know. Thanks! I should have figured it was French