Rule of thumb for temperatures for removing beef from heat?
I don't cook steak very often but will be doing a lot of grilling in the next few weeks. Anyone have a general rule of thumb for temperatures for removing steaks from heat - meaning, from frying pan, oven or on a grill? (I have a digital thermometer.) This would be for "plain" steaks - maybe marinated but not covered or wrapped or a stew, etc. For example, do you always remove them from heat X degrees before desired temperature, then let it rest and cook a few degrees more? Will be using less expensive cuts (not something like filet). Thanks!