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Steak and bacon

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Merry Jerry

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What both my wife and I like are tan brown on the outside with a uniform pink center from edge to edge. We cook on top of a pink Himalayan salt block inside a big green egg. When you cut one of the steaks we cook there is no grey inside. It goes from the seared outside right to a warm pink throughout.
 
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Tropical Wilds

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I prefer rare steak, though IBD means I can only not tolerate medium rare anymore, and I cannot *abide* floppy bacon. I want it baked or grilled to the point where it sounds like I’m eating a bag of chips.

In all reality, though, steak is beef and bacon is pork, they are from different parts of the animal, and they have a dissimilar preparation method and serving suggestion. There is no correlation between liking one of those meats in a specific way, therefore probably liking the other a certain way. They’re both red meat, and that is all they have in common, really.
 
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Merry Jerry

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Have you ever tried a bacon wrapped prime rib? My sister in law and her husband made one last weekend and I would have to say it was very interesting. By some magic the prime rib ranged from rare to medium depending on where you cut from and the bacon was crispy but not dry at all. They had like 15 people over and no joke everybody got a slice that was cooked to their desired doneness all cut from the same roast.
 
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