Have to agree. After my childhood nightmares of well-done steaks, I’d rather just eat the side dishes and have NO steak. Side note; If your steak requires steak sauce to dip it in, it’s TOO done.
LOL! My dad believed in about an hour on each side.
My mom could cook a 17 pound pot roast down such that it would fit in a thimble.
A turkey looked like a Cornish Game Hen!
My family lived in New Zealand almost 7 years with ridiculously inexpensive, grass fed, fillet mignon. In this house, each side is seared, then served. If I could find an inexpensive butane torch, I wouldn’t need a pan. (And I’ve tried.)
I would love to try this recipe- Beef Carpaccio from Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/beef-carpaccio-recipe/index.html