I just cooked a thin rib eye steak. I took its temperature 40 sec after removing it from the pan (all cooked outside) and it registered 135 degrees F. However, due to it being quite thin, it was hard to find the middle. I aimed for med-rare, but I think it may have been too rare. Here are some pictures.
Could anyone please indicate how done this stake was?
I am particularly concerned this last piece was too rare.
Best Answer
It's impossible to address your concern of whether or not your steak is "too rare." Steak is safely eaten in a range of raw to well done. Safety depends on product quality and safe handling procedures. I would say your pictures range from "looking" rare to medium rare. The only way to be more explicit is to know the exact temperature, as sometimes color is not an accurate indicator.