Beef unlike other forms of protein can be enjoyed at various temperatures without the fear of illness. Temperature plays a large role in developing the flavor profile, tenderness, and texture of the meat! Although many people can be favorable towards a certain cooking preference we believe you should let the cut of beef choose your temperature for you! Some cuts prefer higher temperatures while others taste the best with the least amount of heat! On average most typical steak cuts such as Filet, Ribeye, New York Strip, and Top Sirloin are best served Rare,120F, to Medium Rare,130F! While other cuts of meat that come from more active areas of the cow's body are more lean and tough. These cuts require low and slow cooking to medium, 140F, or medium well, 150F, to help break down that dense connective tissue and maximize its flavor profile. This category would include but is not limited to Chuck Roast, Flank Steak, Flap Steak, Minute Steak, and Sirloin Tip Steak.
This may seem overwhelming and difficult however there are many tools to help complete kitchen rookies cook like a professional! I would always recommend utilizing a meat thermometer to help you gauge cooking time and temperature. Other recommendations would be a suvee, known to cook meat to the exact desired temperature, crock pots, and pellet grills! These cooking methods are sure to help curate the perfect meal!