6 Steak Temps (Ketchup - Vampire) 🥩

How do you like your steak cooked?

Results:
Well done: 163F (16% loss)
Medium Well: 153F (12% loss)
Medium: 143F (10% loss)
Medium Rare: 133F (8% loss)
Rare: 123F (5% loss)
Blue Rare: 113F (2% loss)

As a rule of thumb, fattier cuts can be cooked to higher temps while leaner cuts more rare.

Note: these steaks are all sousvide meaning there was no carryover (carryover is the additional rise in temp once taken off the heat source which ranges from ~10-20F degrees). Meaning if you want a medium rare steak as seen in this video (using a pan or grill), you will need to pull the steak off the grill 10-20F degrees prior to 133F degrees.
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