Food

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Tenderloin in reply to @Saffronspokes

If I’ve read that right I should take out at around 49degrees then let it rest and then blast it for 10 mins meaning it should be around 52-54 degrees when serving?

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Saffronspokes in reply to @Tenderloin

Depends how you want it, I think a Rib is best medium rare so that the fat renders enough. I normally take mine out at 53 and then put back in the oven on max for 5-8 mins (not enough to raise the internal temp).

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