What is your preferred internal temp on a Steak?

Discussion in 'Off-Topic' started by discydisc, May 27, 2020.

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How do you like your steak?

  1. Blue

    0 vote(s)
    0.0%
  2. Rare

    9.3%
  3. Medium Rare

    61.1%
  4. Medium

    25.9%
  5. Medium Well

    3.7%
  6. Well

    0 vote(s)
    0.0%
  7. Beyond Well

    0 vote(s)
    0.0%
  1. discydisc

    discydisc Well-Known Member
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  2. C.John

    C.John Pondering Phobophobia
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    Mar 23, 2006
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    Medium rare with rare tendencies.
     
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  3. coolerifyoudid

    coolerifyoudid Well-Known Member

    Feb 8, 2013
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    I cook mine medium rare, but I normally order it medium in a restaurant.

    It's been years since I've ordered a steak while out to eat though. I'd much rather grill my own.
     
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  4. harimad

    harimad Well-Known Member

    Jul 28, 2016
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    I've never understood the oxymoron of calling an overcooked steak "well done." How is a synonym for "good job" the term for a ruined $20/lb cut of beef?
     
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  5. Rabbuk

    Rabbuk Well-Known Member

    Mar 1, 2011
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    my mom likes hers overwell, but i think its more to do with her parents being horrendous cooks and now she is afraid anything less is undercooked.
     
  6. DurangoCy

    DurangoCy Well-Known Member

    Jul 5, 2010
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    18 years of flank steaks well done and then microwaving them the next day with "leftovers" is no way to raise a child - thanks mom & dad.
     
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  7. Rabbuk

    Rabbuk Well-Known Member

    Mar 1, 2011
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    are you my uncle...
     
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  8. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member
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    I prefer somewhere between medium rare and medium. When I cook one I don't bother checking the temp.
     
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  9. Cyched

    Cyched Minister of Culture
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  10. SCyclone

    SCyclone Well-Known Member

    Mar 11, 2014
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    THIS. So many restaurants, and so few people who have either the patience or the inclination to properly cook a steak.
     
  11. SCNCY

    SCNCY Well-Known Member

    Sep 11, 2009
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    Same for me. Based on the first picture, I'm a 130-140 degree person, more on the lower end.

    I said medium in th vote, but I usually say medium medium rare when at a steakhouse.
     
  12. Rabbuk

    Rabbuk Well-Known Member

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    dont steakhouses generally slightly overcook in comparison to this chart. a lot of times due to the plates being hot kept.
     
  13. cycloner29

    cycloner29 Well-Known Member

    Dec 17, 2008
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    Had a guy I worked with while we were on a trip go to a steakhouse. He orders the 10 oz filet mignon, tells the waiter to filet it and cook it well done!! I could have died. What a waste of a great cut of meat!!

    I am of the 2-2-2-2 method on steaks I grill, on high heat. That is 2 minutes turn 45 degrees, 2 more minutes, then flip on the other side for 2 minutes, turn 45 degrees for 2 minutes. I did some thicker ribeyes last night, and did it at 3 minutes each time. Turned out perfect rare at 130 degree IT, and got the grill marks besides!
     
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  14. DSMCy

    DSMCy Well-Known Member

    Feb 1, 2013
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    A meat thermometer has done wonders to my grilling ability.

    I grill steaks to 130 then let them rest for about 5 minutes. Perfection.
     
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  15. cmjh10

    cmjh10 Well-Known Member

    Dec 5, 2012
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    Medium plus or minus a bit
     
  16. heitclone

    heitclone Well-Known Member
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    Mid rare...error on the rare. Never used a thermometer to check though, I just know what its supposed to look like. I basically only eat steak at home, there are only a couple of places I've gotten it done to my liking.
     
  17. beentherebefore

    beentherebefore Well-Known Member

    Nov 24, 2007
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    Not rare. Not well done. Anything in between those are fine with me as long as it is sirloin.
     
  18. WhizzerClone

    WhizzerClone Member

    Feb 20, 2020
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    What heat are you grilling at?
     
  19. Farnsworth

    Farnsworth Well-Known Member

    Apr 11, 2006
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    If it's a decent cut, I always go rare. I don't want the overly chewy raw though.

    Same with my burgers, I love a burger that is just oozing out blood.
     
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  20. discydisc

    discydisc Well-Known Member
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    I feel this way specifically about Ribeyes, they either don't get the fat rendered properly or over cook it.
     
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