What constitutes rare and medium-rare cooked meat?
Montreal steak restaurants tell all… To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer. And I am sure Montreal steak restaurants do the same! Montreal steak house restaurants Pan-Searing: In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don’t stick to the bottom, for 5 to 6 minutes per side. Use a meat thermometer to test for doneness. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to c
