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 110º-120ºF; ideal temperature after resting: 120º-125ºF.

Rare: remove from heat at 115º-125ºF; ideal temperature after resting: 125º-130ºF.

Medium-rare: remove from heat at 125º-135ºF; ideal temperature after resting: 130º-140ºF.

Medium: remove from heat at 130º-140ºF; ideal temperature after resting: 145ºF.

Medium-well: remove from heat at 145º-160ºF; ideal temperature after resting: 155º-160ºF.

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.