Step 1

rare: 125 degrees (dark purple-red, just warm, tender)

Step 2

medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)

Step 3

medium: 145 degrees (rich pink, yielding, slightly tender, juicy)

Step 4

medium well: 155 degrees (tan with slight pink, firm, some juice)

Step 5

well: 160 (tan to brown, no pink, chewy, little if any juice)

Step 6

6 ounces ground beef

Step 7

1 to 1 1/2 tablespoons onion soup mix

Step 8

2 teaspoons butter

Step 9

1/2 large onion, thinly sliced

Step 10

a small pinch of thyme

Step 11

water as needed

Step 12

1/2 teaspoon brandy or Sherry (optional, but recommended)

Step 13

1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)

Step 14

1 bun and a little butter or oil to brush it with