We all love em and cooking them is hella rewarding but my god if I have to endure another 'That's mot rare, or that's not medium rare' debate I'm going to cook come well done over charcoal and stuffed with ground pork. I had a moment tonight with a customer who wanted rare waygu. Ok awesome, I like your style. I cooked it and cut it ( we serve it cut in thick slices to cater to eating with chopsticks, japanese restaurant) I heard one objection "that's rare-rare" and so it begins.... I'll tell you how I cook it. Pan on low heat, light sizzle. We cook it slow to let the obscene lvl of marbling slowly diffuse. I flipped it BEFORE I saw any blood coming out and took i off heat after the flip BEFORE I saw any blood coming out. When I cut it in half no doubt it was raw in the middle.... Is this not the premise of 'rare' when cooking steaks? SHould I have flipped it IMMEDIATELY after witnessing a bit of blood coming out? and again after the flip?.... What would you advise?