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Chateaubriand steak; Cheesesteak; ... medium rare, medium, medium well, and well done. [1] [2] ... It recommends an internal temperature of at least 145 °F ...
This center loin is described by Ranhofer as having been given the name Chateaubriand. In this 1893 method, a twenty-ounce (pound and a quarter) tenderloin center is flattened to 3 centimetres (1.2 in) and broiled over a slow but steady fire for 16 minutes for exceptionally rare, 18 minutes for medium, and 20 minutes for well done.
Rare (French: saignant) – (52 °C (126 °F) core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm. Medium rare (French: entre saignant et à point ) – (55 °C (131 °F) core temperature) The steak will have a reddish-pink center.
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My husband eagerly ordered the 20-ounce Prime bone-in ribeye ($72) cooked to a medium-rare temperature. When the steak arrived, it was beautifully plated on a white dish and, more importantly ...
I ordered a 10-ounce filet mignon ($69) cooked to a medium-rare temperature. The filet arrived warm and red in the center, with tasty, charred grill marks. I also ordered an au poivre sauce, which ...
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
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