i'm going to keens tomorrow for the first time. i'm a luger (and porterhouse - medium rare) lover, and i've heard wonderful things about keens' porterhouse. i'm excited!
however, i can't seem to get my steaks cooked to (my) perfection. luger's porterhouse comes out perfect (usually), but wolfgang's, striphouse, sparks, etc. overcook my meat! ben & jack's has done a good job, though.
so...how should i order my porterhouse tomorrow? and is my definition of "medium rare" wrong? to me, medium rare means the meat is warm all the way through, mostly red but pink on the edges, inside looks a bit translucent and with a slight sheen, and the texture is a bit springy or squishy. maybe i should bring my meat thermometer with me.
what's your definition of medium rare??