I was on a prime rib thread recently, and saw the low temps being posted.
What I've gathered so far is that most are concerned with the superficial temp where most of the nasties tend to show up, and that these buggies can't survive past 165*.
My question is, what's a safe internal temp for prime rib and steak? Some of you seem ok with an internal temp in the ballpark of 120*, but is that safe?
Maybe a better question is: if I want to turn out some tender prime rib, when is an internal temp below 140* and above 120* NOT safe?
(I'm not even sure I'm asking the right question. If anyone can clear this up a better way, by all means please ask a more informed/informative question!)
Thanks for the help!