Originally Posted by hey1

The temperature from yesterday was an educated guess. Now that I'm a bit more educated, my educated guess should be a tad more accurate. Logically if the beef is sliced 1/2" ~ 1" thick, the beef would absorb the oven's heat fairly quick. Can anyone explain heat transfer? The question is, how long does it take to get the slice of beef to reach 130* with a preheated 325* oven? with the right calculation, any degree that's greater than or equal to 130* will be the slice to medium rare. Then again, we'll also have to consider that there exist a temperature greater than 130* that will cause the slice of prime rib to form a crust on the surface while maintaining the inside to be rare. Kinda like using a torch to caramelize the surface of the creme brulee dessert. There are certainly a lot of physics involved with cooking or should I say physichemistry?.

Originally Posted by hey1

The temperature from yesterday was an educated guess. Now that I'm a bit more educated, my educated guess should be a tad more accurate. Logically if the beef is sliced 1/2" ~ 1" thick, the beef would absorb the oven's heat fairly quick. Can anyone explain heat transfer? The question is, how long does it take to get the slice of beef to reach 130* with a preheated 325* oven? with the right calculation, any degree that's greater than or equal to 130* will be the slice to medium rare. Then again, we'll also have to consider that there exist a temperature greater than 130* that will cause the slice of prime rib to form a crust on the surface while maintaining the inside to be rare. Kinda like using a torch to caramelize the surface of the creme brulee dessert. There are certainly a lot of physics involved with cooking or should I say physichemistry?.

Originally Posted by kenshin01

Try this with a freaking grill... I have no idea how hot the grill is... =(