Steak temperature/size/cooking style

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14 Terms

1
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Temperature : Rare

Cool, red center

2
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Temperature: Medium rare

Warm, red center

3
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Temperature: Medium

Warm pink, touch of red in the middle

4
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Temperature: Medium well

Warm brown, pink center

5
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Temperature: well done

Hot brown center, no red or pink in the middle.

6
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Victoria’s filet

Size: 6 oz or 8oz.

Cooking style: seasoned and seared

7
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Outback center cut sirloin

Size: 6/8/11 oz.

Cooking style: Seasoned and seared

8
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Ribeye

Size: 13 oz.

Cooking style: seasoned and seared

9
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Bone-in ribeye

Size: 18 oz.

Cooking style: Char-grilled

10
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Melbourne porterhouse

Size: 22 oz.

Cooking style: Char-grilled

11
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Classic prime rib

Size: 12/16 oz.

Cooking style: Slow roasted

12
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13
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14
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