"Nice recipe, however I don't think 160 degrees would be considered "medium" by many people, more like medium well or well done. That's more like the FDA guidelines, not what people really use. I cook to 132 and call it 'medium rare', when I make a steak for someone who wants a medium it's 140 and they seem happy - pink, no red, hints of brown. By 160 it's pretty much solid brown and tough."
