What temp do you consider is Med Rare? Early on Chefs use to say 125 was med rare (well 125-130) Then I heard 130 to 140 is the Med rare zone, And now I'm finding folks who say take it off at 140 and let it coast to a nice med rare 145?? I always though 145 (to 150ish) we med?? So what do you guys cook to for Med Rare? (yep boftx another of my dumb questions lol )
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I go with the magnet temperature chart I received for all meat temps. However, your comment on chef temps is related to a question I had. What does Chef temp mean or what does it refer to? As you indicated it is usually about five degrees less than other temps for medium rare or done (in the case of chicken). I wonder if it is because there is a lag between plating and a server delivering the food or if it refers to the optimal serving temperature.
martybartram I hadn't really thought about it. I just figure the guys in the Funny white hats know what they are talking about. But you may be on to something with the carry over they are assuming you take it off at 125 not cook to 125.
Chef Temp means the optimal doneness that the chef wants you to enjoy the meat at. If a chef were to serve the most important person in the universe the most important cut of meat in the universe, he/she would serve it at its respective "Chef Temp", whatever it may be for that cut.
I agree with martybartram. 127 F is a great final temp for a steak. I find it I let mine get to 130 F they're usually a little too done for my taste by the time I get to eat it.
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That's a good question. Doing a reverse sear using the SNS I usually aim for 110 to 115 whiile cooking them on the cool side of the grill. Once I start the sear I let them go for maybe a minute on each side. Typically they come out medium rare or on the rare side of medium.
Might not take them to the "safe zone" of cooking but I've eaten rare to medium rare meat my entire life, haven't gotten sick yet.
Last edited by ribeyeguy; July 13, 2016, 04:26 PM.
That's a good question. Doing a reverse sear using the SNS I usually aim for 110 to 115 whiile cooking them on the cool side of the grill. Once I start the sear I let them go for maybe a minute on each side. Typically they come out medium rare or on the rare side of medium.
Might not take them to the "safe zone" of cooking but I've eaten rare to medium rare meat my entire life, haven't gotten sick yet.
Reverse Sear is a little different than Sous Vide. When you RS a steak and the inside is at 115 F the exterior is much warmer. If you were to take the steak off the grill and set it on the counter the heat would even out and you'd end up with an overall temp north of 115 F (Probably 120 F to 125 F). When you SV the entire steak is at the desired temp, so if you set it to 129 F, let it go a couple of hours, then pull the steak out and throw it on the counter the steak won't "carryover" to a higher temp like the RS steak did. It will be 129 F throughout and just cool off with time.
This is why I differentiate between a steak I'm planning to shock cold and one that I'm gonna sear right out of the bag. Different temps for different plans.
129*F X 6h, shocked and fridged since Sunday. Debagged, dried, rubbed with corn oil, then with Cowboy Rub (to get rid of it, I'm done with pre made rubs). Genesis sear station cranked to high, ribeye clod on the cool side, covered for maybe ten minutes, then seared 30 secs a side.
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How can you guys talk about this and not post some pic's of the evidence: I want to SEE your 127 degree pull!!!!
Alas, I don't remember what the temp was on this day's cook. It looks nice, nevertheless.
That looks great, but I'd call it rare based on the grain and the color. If I were French, that'd be medium rare. I should add that this is how I prefer my steak, generally.
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This discussion reminds of the bad info out there.
This pic is from a Thermapen-style knockoff instant read thermometer for sale on Amazon by an outfit dedicated to grilling. I learned about their thermometer from their Instagram account. They have & share some really nice pics. When I zoomed up on the temp chart, which is printed right on their thermometer (actually a GREAT idea), I discovered to my horror what they consider proper temps to be...
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