The lower temperatures in each range apply to roasts, the higher temperatures to steaks. Roasts are removed from the heat at a lower temperature because the temperature rises more during a longer resting period. Cooking beef until well done is not recommended.
Very rare: remove from heat at 110??-120??F; ideal temperature after resting: 120??-125??F.
Rare: remove from heat at 115??-125??F; ideal temperature after resting: 125??-130??F.
Medium-rare: remove from heat at 125??-135??F; ideal temperature after resting: 130??-140??F.
Medium: remove from heat at 130??-140??F; ideal temperature after resting: 145??F.
Medium-well: remove from heat at 145??-160??F; ideal temperature after resting: 155??-160??F.
Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.
Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).
Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).
Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.
Best for braising: short ribs, brisket, shank, and chuck.
American flavors: blue cheese, bourbon, horseradish, mustard, mushrooms, watercress.
Asian flavors: garlic, ginger, soy, fish sauce, chiles.
Mediterranean flavors: rosemary, peppercorns, parmesan, wine, balsamic vinegar, leeks, fennel, arugula, tomatoes, olives, oregano.
Latin flavors: lime, chipotle, cilantro, tequila.
