What Temperature Beef?
 

I've been indulging in a craving for red meat lately. Currently have a nice flank steak on the griddle, rubbed with olive oil, salt, pepper, and grilling spices.

Question - what temperature do you guys cook your steak to?

I've been doing 120F myself. Nice and rare. It goes up another 5+ degrees while resting.

130-135, below that I cant take the texture.

IMHO flank is actually more tender at Medium Rare Plus 145.
Cook slowly and let it rest

+1

120???? Does it moooooo when you cut it??

Anything less than 140-150 and you're taking a risk.

120 isn't rare, it's raw. blech! http://forums.pelicanparts.com/suppo...oilet_claw.gif

140 in the center... ..but I get the grill REALLY hot to start... Throw on the cow and then turn the thing down a bit. Like the carcinogens on the outside.

I should admit that I also like bringing home a nice cut of beef, grinding it myself (I have one of those old hand cranked meat grinders), and eating the ground beef raw. Mound it up on a plate, embellish with a raw egg, some chopped onions and minced garlic, capers, salt, lots of pepper. Yummmmm! The French call it boeuf hachee, you can order it at many restaurants.

And don't forget the delights of carpaccio, I make it with beef tenderloin sliced thin and pounded thinner. Eat it raw with salt, pepper and olive oil.

So there's no beef too rare for my tastes. Assuming it is a good cut.

+100

MMMMMMMMMMMM

Nothing like raw beef!

Beef contains enzymes that break down crosslinked muscle tissue. At 122 degrees F these enzymes stop working. So if you keep it below 122 for the majority of the cooking process it will be tender. Then bring it to 130F for the final cook. Obviously you should sear the outside for appearance and safety insofar as harmful bacteria are more likely to be on the exterior vs. the interior.

BTW I'm not surprised that somebody at 3.3x leverage/TTM EBITDA was in a tough spot, I would hardly think the forward EBITDA projection would be higher!