Medium rare steak

Diego

My thermapen instant read thermometer has been working out great, however, I still haven't perfected the "read" for a medium rare steak. I've been waiting for the centre of the steak to read about 140 before pulling, but am finding that this results in a medium finished product. Any tips?

Fidel

Pull it at 130-133. Depending on thickness it will rise a couple to a few more degrees.

Haggis

Depends somewhat on the thickness of the steak, but I pull mine no higher than 125 and my wife still complains its too well done. You can always throw it back on if its too red.

Diego

Thanks...I typically cook steaks that are around 1 1/2 inches thick and next time I'll pull them around 125 to 130. Appreciate the feedback.

FlaPoolman

Like above,, pull at 125-130. If you pull at 140 It's probably 150 or higher when you eat.

usc1321

Just remember that meat will always rise another 5-10 degrees once you pull it off the egg. The cooking does not stop for about 10-15 minutes. I would pull at about 130-135 for a med rare steak.