For those that are post op what temperature do you take your steaks now? I was a medium rare to medium just depending on the cut. Now a medium rare is too undercooked and leads to digestion hell for me. This weekend I had a 6oz filet cooked medium and the difference in digestion was substantial.

I still eat mine rare or barely medium rare. No issues.

I don't eat beef any longer. I tried it once at about four months and had a major dumping incident. I generally stick with fish and chicken these days.

My stomach would be in hell from rare. It takes a very long time to digest and have to be particularly careful not to eat and drink with steak even more than with most foods.

Well done

Edited October 22, 20196 yr by GreenTealael

3 hours ago, FluffyChix said:

I still eat mine rare or barely medium rare. No issues.

same.

I can also eat it at medium just fine (don't prefer it at this temp, but will eat it when I accidentally overcook it this way)

Edited October 22, 20196 yr by ms.sss

I have tested this with my brother who also had the surgery - Here is my key hope it works for you

Sous Vide - Our favorite is skirt steak - I buy the a big bag from Restaurant Depot and take a long time cleaning it and removing all the fat. Then I beat the hell out of it and use a needle tenderizer. Then Marinade it with Lime juice Pineapple and into the Sous Vide. let it cook for about 6 hours at 125 degrees. No flash it on the grill supper hot for one minute a side.

Key is it is tender and moist and will go down easy. The Sous Vide machine is the greatest machine i bought for cooking protein keeps it moist and tender