aem wrote:

> As to timing, was the rack straight from the fridge versus a recipe
> that assumed room temp meat? Do you have an oven thermometer so you
> know how long it takes for your oven to get all the way to 450°F?
> With room temp meat and a true 450°F I would expect 25 minutes to be
> long enough....But in any case, there's nothing wrong with checking
> them for your desired state of doneness and putting them back in. The
> resting time is important, just as it is with steaks, to let those
> juices settle back in where they belong and the foil covering will
> extend the cooking slightly. -aem
>
They had a browned exterior, just blood red interior. My insta-read
thermometer fell apart recently and I haven't purchased a replacement yet.
It was an easy meal, very tasty recipe...but just per the recipe time
wayyyyyy too rare. I guess I need to toss my oven thermometer in and
check the calibration.