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BigJim said:
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the internal temp doesn't lie... 115F for rare to med-rare..


YES. And thermometers that will wire out of the oven are inexpensive and work great. You can set an alarm. Temp is what really matters no matter how you cook.


Don't you love the wired thermometers... I have three... all cost less than $15 (except one that was $35)... Best cooking thermometers I have ever used...
Threw all the rest of my old ones in the back of "the drawer"... they haven't been seen since... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
Cooking Times are only a guideline to approximate done time...
whenever I cook any meat, I use internal temperature for my definative done time... And the alarm works great!
I even have one that has a wireless unit that will alarm up to 150' away (the $35 one!)...
Bed, Bath & Beyond carry some really good, inexpensive, ones...

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