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The Pioneer Woman has spent years perfecting all kinds of steak dinner recipes, so you'll find options for flank steak, rib-eyes, filets, and even T-bone steaks ahead.
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: 115–125 °F: Rare (saignant) red center; soft: 52–55 °C: 125–130 °F: Medium rare (à point) warm red center; firmer: 55–60 °C: 130–140 °F: Medium (demi ...
Cuts like the filet mignon and the New York strip can be tender and may be best served with a brown-butter sauce. Westend61/Getty Images
More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (390 °F) or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A ...
Preheat your oven to 450 F for at least 30 minutes while the prime rib comes to room temperature. Place the roast in a high-sided roasting pan, bone-side down. ... raising the internal temperature ...
To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.
Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165°F. (For a 20-lb turkey, an additional 1 hour, 30 minutes to 2 hours, 30 minutes.)
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...