Actual temps for steaks
@Chefross i've never met anyone who thinks a 130° steak is midrare... in fact i think the usda guidelines are waaaay off. Do you cook to usda guidelines, or what temps do you use?
Seriously? At work I use a pocket thermometer to check my steaks. I cook a la minute so I must cook the meat to the proper temperature and serve it right away. 138 is medium rare in the world I cook in. The steak is medium rare. I don't understand nor comprehend what you are talking about. Anything less then that temperature and the meat is "raw" inside...not rare, but raw.
Please enlighten me, as now I am really confused.
I just went to some websites for cooking steaks and they all agree with me.
I suppose now if I mention that I cook lamb chops to 145 for medium rare, that is wrong also?
Just to be clear, I'm not trying to start any arguments, I've read enough of your posts to know you know what you're doing; but that's the system i use & I'm not going to BS about it either.
I usually cook by touch now, by trained myself to do so with a thermometer and am not too macho to use one if i'm unsure.
Alright.....I believe we can nip this thing in the bud.
No matter what WE (Chefs, line and broiler cooks) call steak temperatures, is of no importance if the customer is not educated.
Temperature numbers mean nothing to the customer.
Sometimes medium rare can be misconstrued as rare or raw to some people.
Alternately medium can be enjoyed by people who believe that their steak is less done as medium rare.
For the past 5-6 years we have successfully used the following temps for our NYs and Fillets, which are intended to be slightly "under".
And I agree that the USDA temps are completely wrong. Their job is to error on the side of caution, sterilize everything, avoid class-action law suits...but they're not good culinary advisors.