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  2. Why You Really Need To Let Steak Rest

    www.aol.com/why-really-let-steak-rest-194948878.html

    While resting a steak after it has cooked is important, so is allowing your steak to come to room temperature before cooking. Letting the meat sit out for about 30 minutes before preparing will ...

  3. Meet the $10 gadget that'll help you cook perfect steak every ...

    www.aol.com/lifestyle/top-rated-meat-thermometer...

    There's also a handy chart with popular cooking temperatures displayed right on the unit. And oh yeah: It automatically shuts off after 10 minutes to save battery life.

  4. The 8 Best Meat Thermometers for Grilling Your Most ... - AOL

    www.aol.com/8-best-meat-thermometers-grilling...

    With two temperature sensors, you can check on both the internal meat temperature up to 212°F and the external temperature up to 527°F to ensure perfect doneness from the inside out.

  5. 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

  6. Meat thermometer - Wikipedia

    en.wikipedia.org/wiki/Meat_thermometer

    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.

  7. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    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. [ 15 ] See also

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

    www.aol.com/cook-steak-perfectly-according-handy...

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  9. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.