Quote Originally Posted by Delfuego View Post
140 degrees is the magic temperature (to kill bacteria). Once you go past that, you are just damaging the product.
That's assuming a real piece of solid steak. 140 deg is a medium steak. Ground meats, which is what these franken-steaks should be considered, require 165 degrees to kill everything. So medium, which is how many people like their steaks, won't cut it for safety. Don't even consider medium rare or rare...