But 1.5in in rare is very chewy... I can eat blue 0.25, rare 1in but 1.5 not, I need it a bit more meaty, right around the 54c mark.
If it is thin sliced after cooldown, it becomes another story. But served as a whole steak, I'm really leaning towards 54c for 1.5in.
Yeah that's also a question of preference! And the cut of meat will also make a difference! A lot of time big thick pieces of meat that u buy at the grocery store are cheap cuts, chewy and a little tough!
also some are just not make to be eaten bleu or rare....the fat doesn't have time to melt and add flavour and tenderize the meat!