Côte de boeuf
Bone-in rib, thick enough to cook gently.
Rare
50°C
Most voted
suggested by RareMediumWell
Medium rare
55°C
Most voted
suggested by RareMediumWell
Medium
60°C
Most voted
suggested by RareMediumWell
Well done
68°C
Most voted
suggested by RareMediumWell
Rest time
12 min
Most voted
suggested by RareMediumWell
Tips
-
Most voted
Meet niet vlak tegen het bot; daar leest de thermometer een paar graden te laag af.
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