Here’s a general guide for cooking roast beef to different temperatures:
- Rare: 120-125°F (49-52°C) internal temperature; 125-130°F (52-54°C) after resting.
- Medium Rare: 130-135°F (54-57°C) internal temperature; 135-140°F (57-60°C) after resting.
- Medium: 135-145°F (57-63°C) internal temperature; 145-150°F (63-66°C) after resting.
- Medium Well: 145-155°F (63-68°C) internal temperature; 155-160°F (68-71°C) after resting.
- Well Done: 160°F (71°C) and above internal temperature; 165°F (74°C) after resting.
It’s important to note that these temperatures are just a guide and can vary depending on the thickness of the roast, the cooking method used, and personal preference. Always use a meat thermometer to ensure that the roast is cooked to the desired internal temperature.
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