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I would aim for the 160-165 range. Most pathogenic microorginisms of concern should have a sufficient kill at that temp. However if there has been no penetration through tenderization, marinading, knives etc the inside of the steak should not have been exposed to any pathogenic bacteria. The outside should definitely reach this temperature range - but hypothetically if the interior has not been penetrated or ground up - it should be safe at a lower temperature. This is why it is okay to have a rare steak but not a rare hamburger. === === Only cook your steak that high if you like it well done. Sources vary in relating the degree of doneness with temperature. See Related Links.

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16y ago

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