So we're cooking fried medium rare steak, which turns out very nice and juicy and tasty. But I want to be sure about the safety.
The steak thermometer reaches 65 Celsius, which would be 149 Fahrenheit. Sounds even a bit over the typical value for medium-rare.
But I'm trying to understand exactly how to ensure it is fully safe. Some sources say it should stand for three minutes before cutting; however, for thin steak this cools it down significantly?
