Shoopdawoop993 on March 20th, 2021 at 22:07 UTC »
Ive never had rare steak that was raw in the middle. Its always at least a bit firm, not like carpaccio.
dae_giovanni on March 20th, 2021 at 22:16 UTC »
"Rare means RARE."
super useful for someone who'd need the guide in the first place...
rancidivylz on March 20th, 2021 at 22:34 UTC »
Rare is not raw. Rare is 120F (49C) - 125F (51C) internal temperature.
Shoopdawoop993 on March 20th, 2021 at 22:07 UTC »
Ive never had rare steak that was raw in the middle. Its always at least a bit firm, not like carpaccio.
dae_giovanni on March 20th, 2021 at 22:16 UTC »
"Rare means RARE."
super useful for someone who'd need the guide in the first place...
rancidivylz on March 20th, 2021 at 22:34 UTC »
Rare is not raw. Rare is 120F (49C) - 125F (51C) internal temperature.