@Nudhul @Leaflord @WhiteJihadJaws I've found that a lot of cuts don't work well for rare because places have a hard time rendering down the fat properly and it feels like chewing on rubber bands. It needs to be cooked in such a way that the fat melts down but the meat it still soft and red. Actually kind of hard to do on a rare steak. Medium is my go to nowadays because it's hard to mess up.