Can I Eat Steak at 115°F? Doneness and Safety Explained
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4 min read
According to food safety standards, the temperature range between 40°F and 140°F is known as the 'Temperature Danger Zone' where harmful bacteria can multiply rapidly. While a steak removed from the heat at 115°F may reach a perfectly rare or even medium-rare doneness after resting, it poses a food safety risk, especially for vulnerable individuals. This guide will explore the nuances of steak temperatures and safety protocols.
