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Internal temps
murphy11
Posts: 23
Got my new thermapen today and want to do steaks tonight. What internal steak temps correspond to rare, medium, etc?
Comments
-
Murphy,
There's a good guide, here:
http://www.goodcooking.com/steak/doneness.htm
Don't forget to factor in carryover cooking, which may net you another 5º or 10º.
Cheers,
Joe -
Murph,
I pull ribeyes at 123-125* (depending on how closely I'm paying attention :laugh: ) for true medium rare. When they rest under foil for 8-10 minutes, the temp creeps up to 135ish.
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