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The result was slices of perfectly medium-rare beef from edge to edge.
Medium beef should be between 135 and 145 degrees, bright pink but slightly less juicy than medium-rare beef.
Medium-rare beef is between 130 and 135 degrees, and it should be slightly brighter and redder, and warmer through than rare beef.
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Medium rare beef, veal, and lamb steaks need to be cooked to 145ºF/62.7ºC.
Tender, medium-rare broiled beef in a mildly spicy, seasoned sauce, though unexciting, is well executed.
The patty was overcooked, with barely a trace of the rosy color expected from medium-rare ground beef.
Main courses are where Meat Mission finds its calling, at least in the case of the bacon cheeseburger, wedging a juicy, inch-thick patty of medium-rare ground beef, tangy melted Cheddar and thick slices of smoky bacon into a firm but absorbent bun.
When my brothers' friends and mine were invited to dinner -- and tasted medium-rare roast beef for the first time -- they always fell in love with my mother over dinner.
Eric Asimov even loaded a plate with slices of medium-rare fillet of beef midway through the tasting because his palate demanded the rich, lush taste of steak to balance the well-knit, softly tannic complexity of these wines.
It was followed by a second location, in the East Village, and the Korzos became known on food blogs for a deep-fried burger, involving a medium-rare grass-fed-beef patty wrapped in lángos, a slightly sweet Hungarian pastry dough made from Maria's family recipe.
The beef fillet, medium-rare are ordered, with crisp potato cake and garlicky spinach accompaniments also made points.
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