Flank Steak (1 ½ lb): The main protein, flank steak is a lean, flavorful cut of beef that benefits from marinating and quick, high-heat cooking. It’s known for its rich, beefy taste and ...

Shoults' guidelines for temperature take into account that carryover cooking. For rare, aim for 125 to 135 degrees; for medium rare, you'll want it to clock in between 135 and 145 degrees, and for ...