I've read that bacteria grows roughly half an inch into the outside of meat. This allows us to cook the outside half inch of the steak to temp, and we are able to enjoy our steaks at a tender medium rare. Here's the conundrum... Let's say I'm grilling a thin steak like a half inch flat iron steak. By rule, since the steak is so thin and bacteria can penetrate all the way to the center, I must bring the entire steak to temp. Therefore, a steak thinner than 1" (.5" each side) must be brought to temp on all parts of the steak. That means a steak thinner than 1" (which is not all that thin really) cannot be safelyserved rare, medium rare, or medium. Only medium well or well done. What's up with that?!! :wazzapp: Thoughts?