So, when’s it done?
For steaks a 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, be sure not to touch fat or bone.
Remember that the internal temperature will continue to rise even after your beef has been pulled off the heat.
Give it a rest
Whether you’re following a recipe or using a meat thermometer, be sure to let the meat rest right after cooking. 5–7 minutes of rest will allow the beef’s natural juices to redistribute … we get it … waiting is tough—but your meat won’t be.
When sourced properly, our grain-fed beef is a great source of protein, a 3-oz. serving of lean beef provides about half of the daily value for protein, which is the one of the most satisfying nutrients.
Beef contains a variety of healthful and necessary vitamins and minerals that keep you full and fueled like B vitamins, zinc, phosphorus, niacin, iron, selenium and riboflavin.