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For truly rare beef, look for 115-120 degrees F in the thickest part.
A rare steak should be deep purple and cool in the middle to touch it should be very soft
Use a thermometer and pull it out at 120F. Tent with foil and rest for 15-20 minutes before carving.
I cook beef to 115 or 120 degrees tested with an instant read in the thickest section. Then, it sits, tented with foil for 15 to 30 minutes for the meat to redistribute the juices. Temps generally rise 5 to 10 degrees after removing from oven/pan/broiler
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This one with wintery greens and apple is juuuuust right
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