Cooking a 3/4 to one inch ribeye on a flat top stainless steel grill, how long does it take to make it rare, medium rare, medium, medium well, and well? How do I know when it is done right? What determines whether a steak is rare, medium, or well done? How long does it take to cook the blood out, but still keep it red?
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its septemberwhy do u need pudding recipes? just a thought
