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This site says 140F will cause 3rd degree burns in 5 seconds.

My wireless meat gauge alerts me when the steak is 145 internal (medium rare). DW caws 'let it rest'. Some old wives tale about the juices settling. Me, I wanna eat that sucker while it's sizzling.

I understand it cools a few degrees twixt grill and grinders, but 135 is too rare for my taste.

If I wanted raw meat I'd order sushi ;-)
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