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2. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   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 ...

3. These Are The Actual Risks Of Ordering A Rare Steak - AOL

   www.aol.com/actual-risks-ordering-rare-steak...

   Whole cuts of steak—like New York strip, filet mignon, and ribeye—are considered fully cooked when they reach an internal temperature 145°F and rest for a minimum of three minutes. On the ...

4. Beefsteak - Wikipedia

   en.wikipedia.org/wiki/Beefsteak

   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.

5. Pittsburgh rare - Wikipedia

   en.wikipedia.org/wiki/Pittsburgh_rare

   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.

6. Bobby Flay takes some heat for ordering his steaks and ... - AOL

   www.aol.com/news/bobby-flay-takes-heat-ordering...

   A medium-rare cook typically results in meat with internal temperatures between 130 — 135 F, whereas medium runs between 140 — 145 F. The latter loses some of the pink/red center many ...

7. This is the best way to cook steak, from rare or well-done - AOL

   www.aol.com/news/best-way-cook-steak-rare...

   Keep your meat thermometer handy. For premium support please call: 800-290-4726 more ways to reach us

8. How to Cook Steak Perfectly, According to This Handy ... - AOL

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9. Rib steak - Wikipedia

   en.wikipedia.org/wiki/Rib_steak

   A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.