who shared her opinion on the cut of steak you shouldn't cook medium-rare. "A filet that is very lean with little to no marbleization I would recommend more on the rare side," stated chef Brisson.

Steak usually isn't a cheap cut of meat and since it can be less forgiving, cooking it requires more precision. A rare steak should be cooked to an internal temperature of 130 degrees.

Let rest for 3 minutes, slice and serve. Medium-rare is a common steak order—a charred exterior and a pink, but not bloody interior makes this one of the most coveted preparations for various ...

If you're in the mood for a steak tonight, read this first. There are so many different types of steak, not to mention steak ...

Steak usually isn't a cheap cut of meat and since it can be less forgiving, cooking it requires more precision. The desired internal temperature for a rare steak should be 120-125 degrees.

The flank is a long, flat and fibrous muscle, so it needs to be either seared and served moderately rare or braised until tender. Either way, carving this steak into thin slices across the grain ...