Answer :
Final answer:
The optimal temperature for a bone-in filet is 145°F (63°C), as recommended by the USDA, to ensure that the meat is safe for consumption while maintaining tenderness. Temperatures higher than this may overcook the meat, while lower temperatures might not be safe.
Explanation:
When cooking a bone-in filet, the optimal temperature will depend on both safety concerns and personal preference regarding doneness. The temperature of 145°F (63°C) is recommended for beef by the USDA to ensure it is safe for consumption, as it minimizes the risk of bacterial contamination while retaining tenderness for a more pleasurable eating experience. It strikes a balance by being high enough to reduce the presence of harmful bacteria without overcooking the meat, which can lead to a tougher texture.
Temperatures such as 160°F (71°C) are generally considered excessive for steak as they tend to result in overcooking and less tender meat, whereas 130°F (54°C) is often the target for medium-rare doneness, favored by some for its juiciness, though it carries a slight risk if not handled properly. On the other hand, cooking meat to 180°F (82°C) would diminish its flavor and tenderness, making it excessively dry.
Utilizing a meat thermometer is crucial to accurately gauge the internal temperature and achieve optimal doneness while maintaining food safety standards.
