I just cook them medium-rare and sear longer for those who want a more done steak. Still really tender and no complaining about 'raw meat'.
If you're doing it at 2 temps, I'd personally try higher temp for 30 mins, then lower temp for 60 mins. 30 mins should cook it through, and the 60 minutes should be enough to kill anything, and 90 mins shouldn't change the texture.
But I'm not a food poisoning scientist.
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