Sorry, but I’m going to disagree, a heavy cast iron pan brought to temp on a high electric burner does great for this, especially with some ghee to promote browning. You’ll have more even sear, with less char that a well prepared grill. However, if I’m doing multiple steaks, then a grill is the way to go for superior surface area.
I have also had good luck with the reverse sear method, where I cook the steak in a cooler oven to just shy of target temp, then sear in a preheated cast iron - I find this gets me a perfect medium rare, with fewer chances of over/undercooking, but is soooo much more work I normally go with the cast iron or grill.
I agree. I use a clad stainless pan instead of cast iron, though. I do a sear and then finish in a hot oven, rather than a reverse sear, but both work well.
Per the OP, as far as temps for different cuts, one can do low and slow for something like a chuck roast and have wonderfully juicy and tender meat, even though it’s well done.
For something like a flank steak, hanger steak, or flatiron steak, you want to sear it on high heat for a few minutes on each side, then let it rest, then slice across the grain for consumption. This is a rare preparation, and cutting across the grain makes for tender bites instead of stringy pieces. These cuts are for things like kalbi steak or carne asada or London broil and often involve marinating.
For burgers, it’s just a matter of preference. My wife likes hers mooing. I like mine medium. She also loves steak tartare (basically, raw hamburger topped with a raw egg for those unacquainted), which I feel is like putting a loaded gun to one’s head. My father used to eat raw hamburger and onion sandwiches.
Nobody here use a gas hob (stovetop)? I swear by mine, much better for controlling the heat. Can’t get on with electric at all (and don’t get me started on induction hobs).
I think we’ve done a decent job of answering the OP question, but I just wanted to say that I think it’s the wrong question, although the blame lies with Gordon Ramsay. To say to prepare cuts of beef by temperature in a professional kitchen, where everyone knows the caveats of ‘but with the appropriate techniques of course’ leads to massive confusion to the casual cook. But that’s because such shows are almost all about reality TV, rather than any actual effort to teach someone to cook.
I think we as posters have done a better job of addressing that temperature is a factor, but cooking techniques, medium, and personal preference are just as important. For example, even if I abhore it, my wife would only eat steak that’s well done. And I have blown up at restaurants that have refused to cook it that way - just because the chef says it is wrong (and I would agree 100% for my tastes) that doesn’t mean they get to make the choice for their customers if desired doneness is a choice for a customer (which doesn’t apply to some restaurants, but certainly did for the one I complained at).
When I worked in a seafood restaurant in Pittsburgh, we were surprised at the number of diners who would order steak. At the time we had the best seafood in Pittsburgh, yet people would order steak!
The absolute worst were the people who would order our filet mignon, butterflied and cooked well done. It was a desecration.
Reminds me of my trips to Vienna. There was a dry rub rib joint that sat on a floating platform on the Danube that made some of the best ribs I’ve ever had. We went there often and one day one of the guys on the job with us said he wanted to give it a try. We all sit down and order ribs, and then this guy pipes up and asks the waiter (in English) if they have chicken. The waiter doesn’t understand and we tell the guy “No, man, this is a RIB restaurant. They don’t have chicken.” So then he tries to order a salad. He ended up nibbling on some potatoes off others’ plates. I still don’t get it.
I should have been a bit more clear in my question. I appreciate all of the answers providing specific degrees for “cooking termperatures” (as I stated it). However, I wasn’t asking for degree temperatures per se but rather recommended “doneness” for cuts of beef.
Chefguy’s response is what I was looking for. Thanks Chefguy!
And I also agree with ParallelLines response, “…temperature is a factor, but cooking techniques, medium, and personal preference are just as important”.
Well if the person was American, it’s probably a combination of (a) he doesn’t eat “red meat” (beef, pork, veal, etc.) but does eat poultry, which isn’t that uncommon, (b) is there with other people, and (c) in the USA, BBQ restaurants frequently use the same wood/charcoal cooking style and sauce to make chicken and (pork or beef) ribs, and often some kind of sausage as well.
It would be a somewhat unusual BBQ restaurant or “rib joint” in the USA that didn’t also make chicken.
As for what kind of person eats chicken but not beef or pork - it might be for cholesterol reasons, or more unfortunately, due to an allergy.
I feel this is a bit unfair. I made the point that my tastes varies dramatically from my wife’s regarding the doneness of meat, but she’s just as much a foodie as I am. But people have different tastes - and eating is a communal experience. If you’re going to a restaurant with someone, you are bound and limited by the menu, and sometimes you’re picking the ‘least objectionable’ choice, rather than the one that works to the restaurant’s strengths.
As an example, I personally dislike most italian food, due to a bit of food poisoning I got when I was 3. I associate most of the flavors/smells with feeling ill. But my wife loves it, so we go out for it occasionally. And I have ordered a freaking ribeye at a place that specialized in hand-made pasta because of my dislike of most of the rest of menu. Admittedly, this does not put me in the rarefied circles of Tony Bourdain (may he be at peace) who ate Warthog anus for TV and food lovers everywhere, but at least I’m not feeling sick to my stomach.
Nobody is saying you have to eat all food to understand what good food is, but in my mind, a ‘foodie’ treats food as much as a hobby as anything else, and actively looks to explore as many food experiences as possible. Cutting out large food groups and cuisines - seafood, italian - is cutting out a huge swathe of eating experiences.
That’s sometime who is accommodating a friend’s preference, not someone who chose that restaurant himself. I don’t like peppers. Hot, green, red, whatever. I sometimes go to a Mexican place with friends. (Or did, before pandemic.) I typically got the burger, plain. I was aware that i wasn’t experiencing the strengths of the restaurant, but my friends were, and i had a meal i could eat.