Lamb? Pink with well rendered fat please.
Beef and Venison? Depends on the cut. Filet? Beef or Venison, should be blue. Seared all over and rested to relax and warm through, nothing more. Rump and sirloin, rare or medium rare. Ribeye needs to go as far as medium to medium rare thanks to the fat in the middle.
Latest discovery is hanger steak. Cubester works part time as a wholesale butcher, and blags the hangers if he can. They cost him nowt, but they are known as the butcher's choice, and with good reason. It's the muscle that connects the diaphragm to the abdomen, so has a thick sinew up the middle, and a thick silverskin which needs to be trimmed. It's very open grained, so takes an oil and salt rub well. Once trimmed and the sinew removed by halving the entire steak, you get two longish tubes which can be butterflied to create a big half pound to 12 oz steak each for two. It needs to be absolutely blasted on the griddle, and takes some cooking. This means you get an awesome medium rare steak with a good caramelised crust, with a flavour you wouldn't believe. I've only ever seen it once in a restaurant.
