Perfect Medium Rare Temp?

StubbyQ · July 2004

What do you consider the perfect medium rare temp for steaks?

IQ · July 2004

StubbyQ,
I pull my steaks at 125°, after a 5 minute rest they are usually 130° which is perfect for us.[p]Lewis

StubbyQ · July 2004

That must be sorta rare. I'm looking for hot, pink, juicy center. Most books I've seen say 145° is medium rare and 160° is medium. 130° is rare. Thanks for your input.

tach18k · July 2004

StubbyQ, 160 seems gray and no pink, like well done, 140 seems to be more pink after rest.

Unknown · July 2004

StubbyQ,[p]My family likes medium rare and I pull between 133 and 135. I have not checked the temp after it rests so I don't know the ending temp.

TRex · July 2004

<p />StubbyQ,[p]I think around 140 is what you're shooting for after the meat has rested, so maybe pull at 135 or 138. Anywhere from 140 - 145 and you'll probably be happy. When I pull a steak off I often cut it right in half soon after plating because I don't want it to continue to cook in the middle.[p]The picture above shows a prime rib that I pulled at 140 internal and then sliced at about 143 after it had rested for roughly 5 minutes - maybe this will give you an idea of what the 140 - 145 range looks like. If you like it more rare, you want to finish just below the 140 mark.[p]My best advice though: experiment.[p]Cheers,[p]TRex

Perfect Medium Rare Temp?

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