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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

3. How to Cook Steak in the Oven Only - AOL

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   The 5-Minute Rule Will Make All Your Steaks Taste Like You’re a Restaurant Chef Why Would You Cook Steak in the Oven? SolStock/Gett How to Cook Steak in the Oven Only

4. Here's The 1-Ingredient Secret To Tender London Broil - AOL

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   Yields: 4-6 servings. Prep Time: 5 mins. Total Time: 1 hour 15 mins. Ingredients. 1 1/2 lb. top round, flank, or flat-iron steak (about 1 1/2" thick) 1 tbsp.

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

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   How to cook prime rib. Many chefs recommend cooking prime rib at a high temperature for the first 30 minutes or so to brown the exterior. Then, they drop the temperature and cook the prime rib low ...

6. Meat thermometer - Wikipedia

   en.wikipedia.org/wiki/Meat_thermometer

   Some use a bimetallic strip which rotates a needle which shows the temperature on a dial; the whole thermometer can be left inside the oven during cooking. Another variety commonly used on turkey is the pop-up timer, which uses a spring held in by a soft material that "pops up" when the meat reaches a set temperature. Bimetal coil thermometers ...

7. Grilling - Wikipedia

   en.wikipedia.org/wiki/Grilling

   In the United States, when the heat source for grilling comes from above, grilling is called broiling. [2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F).

8. To cook the best steak, turn to your oven - AOL

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9. Searing - Wikipedia

   en.wikipedia.org/wiki/Searing

   Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [ 1 ] , so searing requires the meat surface be free of water, which boils at ...