re: Steak temp preference

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I was a bit too harsh with the MIL one time in refusing to cook hers well done. I'm older now, it's her food if she wants it that way.

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My issue is that properly cooking a steak well done takes significantly more time than even cooking a steak medium. So if I know in advance, it's fine. But if someone calls it out once the steaks hit the grill, they've just significantly fricked up plating timing.

Knock the horns off, wipe its nasty old arse, and chunk it down on the plate.

Dehorn the son of a bitch and run'em through! - Dad

Medium rare, I’ve brought a few people to the good side over the years after firing up the cast iron skillet. I just don’t understand how people want to eat a brown steak from top to bottom.

133.5 with a lava-hot cast iron sear 90 seconds on each side.

Sous vide for the win.

Medium rare but if you like a hockey puck order it burnt as shite. You're the one paying for it. But I would atleast try different Temps just to experience the difference. I grew up eating medium well as a kid. Went to medium as a teenager. And settled on medium rare around 20. Tried rare and thought it was the cool thing to do but after tons of eating research I feel medium rare is best for me.

I always reverse sear my steaks on the BGE.

I pull them when they get to 118 and then crank up the heat to 600-650 and sear them about a minute and a half on each side.

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135 is full medium going towards med well in my book,

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135 isn't close to medium well IN MY BOOK.

Give me 130 before the sear with 132-134 finish temp.

Medium rare for most cuts.

Although, I have been cooking a lot more hangar and flank steak recently. I think those cuts come out better at medium.