Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

That said, I prefer Med Rare while the wife likes Medium. Pretty easy to do on the grill. Set my target temp to 130 deg for Med Rare and about 140 deg for her medium (indirect heat). Then about a min or so per side on the Blackstone on high heat and the steak come out perfect.

Generally rare is 125, med-rare is 135, but that's absolute finish temp.

Depending on cooking method, pulling a steak off the grill right at 125 could finish closer to 130-135 due to carryover, but most steaks cooked that way will probably end up closer to 130.

When I'm shooting for MR, I'll usually pull a steak off the grill at around 127, and then while it rests it'll come up the rest of the way. I sear first and then move it to the indirect side, so I don't need to worry about the searing step overcooking it.

The bisteca Florentina I had in Florence was pretty fan good.

https://www.cpmercato.com/

The Mercato is a retail store and butcher shop featureing fresh hand-cut Certified Piedmontese beef and unique ingredients that match the quality of our beef. With this store, we give Lincoln and the surrounding areas access to our premium Certified Piedmontese beef and products that might not be available anywhere else in the area.

This place in Lincoln has some great beef



The Piedmontese is a breed of domestic cattle that originated in the region of Piedmont, in north-west Italy. The calves are born fawn coloured, and turn grey-white as they mature.




18 OZ 32-DAY DRY AGED BONE-IN NEW YORK STRIP
$34.99
Quality Certified Piedmontese Bone-In New York Strip that has been dry-aged for 32 days to maximize the leanness and tenderness already pronounced in our beef.

I was pretty happy with the steak I got in Florence. Not sure where they get their beef though.