Quote:
Originally Posted by trndobrd
After a couple times with the thermometer, you'll get a good feel for how long it should take and you won't have to use it every time. Also, it should be 135 not 145 for medium rare.
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Too high.
If you take it off at 135, it'll climb to 140 pretty easily.
Even 130 is a little too high, IMO.
USDA temps and Chef temps are two very different animals. USDA temps will give you a shoe. Look up a good chef temp guide and use those figures instead.
Like I said - I generally recommend taking off at 125 for steaks and even lower for larger cuts because they'll continue cooking a little longer.