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Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
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Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing. You should let your steak rest for a few minutes before slicing it against the grain.
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Medium (French: à point, anglais) – (63 °C (145 °F) core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown. The outside is grey-brown. Medium well done (French: demi-anglais, entre à point et bien cuit ) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding ...
The two most important factors in making a great flank are marinading and not overcooking.. Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices ...
It is a steakhouse based on this type of cooking. The explanation given in the menu revolves around steelworkers cooking steaks on hot iron. Instead of calling this Pittsburgh rare (at least in Minneapolis), they call it Pittsburgh Blue or black and blue. Black refers to the char and blue refers to the rare interior of the steak.
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