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The steak will continue to cook a bit even after you've pulled it from the heat source. Arturo also notes that it's best to season the steak after it reaches room temperature - otherwise, salt can draw the moisture out of the meat, which prevents you from getting a good sear. Letting your meat come to room temperature first will allow it to cook more evenly all the way through, so place it on the counter about 30 to 45 minutes before cooking. Conversely, Arturo prefers to cook a ribeye to medium, because it has larger pockets of fat that need more heat to properly render, thus making the steak extra juicy. For example, both Arturo and Hudson say a filet mignon is best served medium rare, since it's a tender cut with little marbling and can dry out easily. Keep your cut in mind: The ideal level of doneness depends on the cut of steak.Tips for cooking steak perfectly every time
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This is because the bone is dense, so it remains cold for longer - which means that area won't give you an accurate read on the temperature of the steak itself.Īvoid piercing the steak multiple times, as Arturo says this will result in losing a lot of the juices. If the cut has a bone, Arturo says to aim close to the bone without touching it. Ideally, you want the tip of the thermometer to be at the center. If it doesn't, Hudson says most dial thermometers have a calibration nut at the bottom where the stem meets the dial that you can use to manually adjust it, and some digital thermometers feature a calibration mode to adjust the reading.Īrturo recommends sticking the thermometer into the steak horizontally. You can test this by placing it first in boiling water and checking for a temperature of about 212 degrees Fahrenheit, and then placing it in ice water to see if it reads 32 degrees Fahrenheit. If you roast a steak for the entire process, it'll be dry by the time it develops a crust."īelow, Arturo explains the best combination of cooking methods to achieve each desired doneness.Ī meat thermometer inserted into the center of the meat is the best way to determine if your steak is done to your liking.Įxperts agree that a probe meat thermometer is the most accurate way to ensure you get perfectly cooked steak.īefore using your meat thermometer, Hudson says it's important to check if it's properly calibrated. "However, if you grill or sear for the whole cooking time, the steak will be burnt on the outside by the time it's fully cooked through. "Grilling and searing will develop flavor and a nice crust while keeping the moisture inside the meat," he says. If you're looking for consistency, Arturo suggests using a combination of cooking methods for the best results. That's why it's important to keep an eye on the meat thermometer. Arturo says the amount of time it takes to reach each of these temperatures will vary significantly - the thicker the steak, the longer it will take to reach the ideal temperature.