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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

  3. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    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 center. Well done (French: bien cuit) – (73 °C (163 °F) and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style".

  4. Steak has many nutrients, but here's why you should avoid ...

    www.aol.com/entertainment/steak-many-nutrients...

    While temps can vary slightly, rare steaks generally have an internal temperature of 125 degrees, medium rare is cooked to 135 degrees, medium is cooked to 145 degrees, medium well is cooked to ...

  5. Everything to Know About Buying and Cooking Perfect Prime Rib

    www.aol.com/everything-know-buying-cooking...

    Find out why chefs call this holiday main a “special-occasion steak.” ... It will read 120°F to 125°F for rare to medium-rare, and 130°F to 135°F for medium to medium-well.

  6. Steak - Wikipedia

    en.wikipedia.org/wiki/Steak

    Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. [15] Different cuts of steak include rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone. [16] Cuts of steak differ between countries owing to differences in farming the animal and butchering the carcass.

  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. Chateaubriand (dish) - Wikipedia

    en.wikipedia.org/wiki/Chateaubriand_(dish)

    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. The finished steak is served with maître d'hôtel butter or gravy. [15]

  9. 55 Steakhouse-Inspired Recipes Your Family Will Love - AOL

    www.aol.com/55-steakhouse-inspired-recipes...

    For those who are looking for a medium to well-done steak, simply broil for 1-2 minutes longer on each side. Get the recipe: Marinated Flank Steak. Beef Kebabs with Blue Cheese Dip.

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