The temperature of beef medium rare is the most popular internal temperature, followed by medium. Medium rare is how it’s usually served in restaurants, unless you specifically ask for it to be ...

To avoid ending up with a filet or T-bone that tastes like a catcher's mitt, you'll need a system for knowing when the beef ...

To reduce the risk of illness, cook mechanically tenderized beef to a minimum internal temperature of 160° F just like a hamburger, rather than to the 145° F (typical for medium-rare ...

Its use of a mechanical tenderization technique on its pre-cut steaks makes some cuts a poor option if you prefer consuming beef that is cooked to a medium-rare ... below a temperature of 145 ...

Greg Gatlin, the James Beard Award finalist and founder of Gatlin's BBQ and the recently opened Gatlin's Fins & Feathers, ...

Marinate at room temperature for at least 10 minutes ... is just shy of your preferred doneness, 1-2 minutes for medium-rare. Spoon beef onto a large platter, spreading out to prevent steaming.

Place the beef on a rack in a heavy ... 120 to 125 degrees for medium rare, and 125 to 135 for medium. Remove the meat from the oven, increase the temperature to 450 degrees, and continue cooking ...