Imagine that you are out dinning, and tonight you ordered a nice steak. You are excited but yet , uneasy for the fact that every time you order a steak it never seems to come out just right. The waiter presents the steak to you and the moment of truth is here. You take your knife and fork and you slice into the steak, and you are filled with disappointment. Why! Why can no one every get my steak right. Well first off I want to say that no restaurant is ever completely innocent, even the best steak house can have this happen from the grill cook is having a bad night or a cut of meat that is misleading. If you are having this issue every were you go, you may need a refresher on how a steak is cooked. I will go over the different degrees that a steak is cooked. I am using the guide lines set by the C.I.A. just to clarify that is the Culinary Institute of America not the guys with the matching sunglasses. Lets start with Rare and make our way to well done. RARE A rare steak is e