How do you like your steak cooked?

Results:
Bravo: 163F (16% loss)
Average well: 153F (12% loss)
Medium: 143F (10% loss)
Medium Rare: 133F (8% loss)
Rare: 123F (5% loss)
Rare Blue: 113F (2% loss)

Generally, fattier cuts can be cooked at higher temperatures while leaner cuts are rarer.

Note: These steaks are all sous vide, meaning there has been no transfer (transfer is the additional increase in temperature when removed from the heat source, which ranges from 10 to 20 degrees Fahrenheit). This means that if you want a medium-rare steak like seen in this video (using a pan or grill), you will need to remove the steak from the grill at 10-20F degrees before 133F degrees.
.
.
Discounts: https://beacons.page/maxthemeatguy

Recipes on my website: www.maxthemeatguy.com

Sophie Greb https://www.youtube.com/c/SophiaGreb

Pavor – Instrumental – Cuarta Pared Studio
.
.
#mediumrare #striploin #nystrip #bluerare #welldonesteak #steak #experiment #steakschool #shorts

Please take the opportunity to connect and share this video with your friends and family if you find it useful.