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I love rare. My wife loves medium to medium well. I've kind of moved her into the area between medium rare to medium. I started moving her by initially taking the internal temps to 135F. Now I take the temp on beef roasts, tri tips, and sirloins to 130-133 IT then let it rest covered for up to 30 minutes. It is pink with no dark red, which she won't eat. Heck, I've even gotten away with 120-125F IT at times but I don't tell her. A little au jus can hide things nicely. Shhhhhhh, don't tell her.