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What Temperature Do You Cook Your Beef Till?

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  • What Temperature Do You Cook Your Beef Till?

    I made roast beef for the first time yesterday. I followed the recipe from The Primal Blueprint Cookbook. It was absolutely amazing!!

    Mark suggests an internal temp of 120-140. I went for 135 and it was quite pink.

    I ask you... if you know, till what temperature do you cook your beef too? Particularly a roast or steak?
    Find me at aToadontheRoad.com. Cheers!

  • #2
    I don't use a thermometer.

    Put your thumb and ring finger together, stick your index finger and middle finger straight out, and poke the triangle between your thumb and index finger. When I poke my burnt mammal with a fork, that's what I want it to feel like. Usually works out to medium or medium rare, depending on the thickness.
    Chief cook & bottle washer for one kid, a dog, 6 hens, 2 surprise! roosters, two horses, and a random 'herd' of quail.

    ~The ultimate ignorance is the rejection of something one knows nothing about and refuses to investigate~

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    • #3
      As with usual... I just wing it... cook it until it's delicious!
      sigpic

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      • #4
        i like it cool/cold red in the middle for steaks.

        135 for large roasts.

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        • #5
          Originally posted by lmyers04 View Post
          i like it cool/cold red in the middle for steaks.

          135 for large roasts.
          +1

          i like my steaks charred on the outside, cold on the inside
          sigpic

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          • #6
            Thanks for your input!
            Find me at aToadontheRoad.com. Cheers!

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            • #7
              I knock the horns of my cow and then drag it across the fire a couple of times and call'r done.

              Temperature wise, my Ribeyes typically run about 125 to 130. My Primerib roasts are "done" at 120, although I let it sit for 10-15 minutes until it comes up to 125 and then I carve 2" slabs as portion sizes.

              Beef roast in a crock pot or dutch oven is done until it breaks apart with a fork.

              Brisket is done similar to crock pot or dutch oven. If I grill the brisket, I sear the outside and bring it to about 125-130. If I smoke the brisket, I do it low and slow until it separates with a fork.

              Fillet steaks are seared on the outside and the internal temperature is 125. I let it sit before cutting.

              Tenderloin roasts (fillet) are either grilled and seared on the outside or done in a convection oven until the internal temp is 120. I then let it sit like the prime rib roast to come up to 125.
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              • #8
                I use a Weber thermometer when I roast beef which is typically 8 pounds weight.

                It is the sort of thermometer with a remote probe and a separate readout. I take the meat out of the oven at 120 F, wrap in foil and leave for 30 minutes. Beautifully rare! And always very tender.

                The first 30 minutes are in as hot as the oven will go, then add a third of a bottle red wine to the roasting tin, lower temp to 170 C (the oven is measured in celsius, the probe is in farenheit!!!) Deliicious and usually loads for the next few days.

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                • #9
                  I'm more of a medium guy myself.
                  I began this Primal journey on December 30th, 2009 and in that time I've lost over 125 LBS.

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                  • #10
                    The reasons I asked this question is because I cooked it till 135 degrees. My father freaked out and looked at me like I was insane. I was certain that 135 was not low at all.

                    So, please keep the comments coming so I can show him how many people like it even less cooked then me! He was saying 160 was best for health reasons... yea, if you want to get cancer from carcinogens!
                    Find me at aToadontheRoad.com. Cheers!

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                    • #11
                      pffft 160 is pork and chicken
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                      • #12
                        Originally posted by MeatMe216 View Post
                        pffft 160 is pork and chicken
                        I agree.
                        Find me at aToadontheRoad.com. Cheers!

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                        • #13
                          Bloody as Hell!!

                          Ask if he's ever heard the terms rare or medium rare.

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                          • #14
                            I like a lot of my steaks still 'blue' (basically raw) in the center. Show them the cooking surface and that is good for me!! I have always prefered my meat this way, since I was a kiddo. Pot roasts I cook till the fall apart. Ground meat till it 'pearls'--blood puddles on the non cooking side, if I am doing burgers, then flip. Baking a Tri Tip (no grill here yet!) 45 minutes at 350 for a 3 pound untrimmed T T came out perfectly medium rare. I go more by touch then by temp.

                            Make a loose fist. Touch the spot just above the thumb in the fist. That is raw. Tighten a teenie bit. Rare. Tighten a touch more. Medium. Make a fist as tight as you can--Well. What I was taught in school, and is pretty darn close.
                            Last edited by Spinner; 07-11-2010, 06:49 PM.
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                            Re-Start date 6/23/2011
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                            • #15
                              I like my steaks rare to medium rare. Hate well done steaks! That's pure unorthodox! BLASPHEMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

                              Don't insult the cow by cooking his meat well done......swear on God, if I see you eating a well done steak, I cut both your hands and feed them to my dogs.......

                              LOL!

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