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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C

  3. Rib steak - Wikipedia

    en.wikipedia.org/wiki/Rib_steak

    A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.

  4. Meat thermometer - Wikipedia

    en.wikipedia.org/wiki/Meat_thermometer

    A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.

  5. I'm a professional chef. Here are the best ways to prepare ...

    www.aol.com/im-professional-chef-best-ways...

    Cuts like the filet mignon and the New York strip can be tender and may be best served with a brown-butter sauce. Westend61/Getty Images

  6. 10 Steakhouse Chains With the Best Tomahawk Chop - AOL

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    10 Steakhouse Chains With the Best Tomahawk Chop - AOL

  7. Pittsburgh rare - Wikipedia

    en.wikipedia.org/wiki/Pittsburgh_rare

    Many restaurant guests use the term Pittsburgh to describe a steak that is extra charred on the outside, no matter what internal temperature is desired. There is a restaurant chain in the Minneapolis area called Pittsburgh Blue. It is a steakhouse based on this type of cooking.

  8. Beef - Wikipedia

    en.wikipedia.org/wiki/Beef

    A raw rib roast A serving of prime rib roast Wagyu cattle are an example of a breed raised primarily for beef. Beef is the culinary name for meat from cattle (Bos taurus).Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.

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