reach 71°C (160°F).
How to Get the Best Results
Use a reliable digital meat thermometer.
Insert the thermometer into the thickest part of the meat, away from bone and large areas of fat.
Allow whole cuts to rest after cooking.
Remember that internal temperature can rise slightly while the meat rests.
Follow food-safety recommendations rather than relying only on the steak’s color.
So, What’s Your Perfect Steak Number?
Some people swear by a juicy medium-rare steak, while others prefer the pink center of medium orthe firmer texture of
