Send them back! I ordered my martyrs medium rare.
I like mine Pittsburgh style, just like this, crunchy and
charred on the outside and just a little pink on the inside.
Remember, all martyrs should reach an internal temperature
of at least 150 degrees, if possible a meat thermometer should be inserted into a fleshy spot for a correct reading,
if you don’t have a thermometer, just figure two minutes at
600 degrees for every ten pounds of mass. A two hundred pound martyr then would take about 40 minutes, prick with fork when done.