Preparing a steak might seem like a simple task, but there is actually some finesse to getting it right. The type of steak, the thickness of the steak and the heat of the grill all impact how long it will take to cook. But when it comes to steak doneness all that matters is the core temperature. From rare to well done, each level of doneness has a target core temperature which can be measured with a meat thermometer.
How to cook a steak properly?
1) Let the steak come to room temperature before it hits the grill (30-45 minutes)
Take it out of the fridge 30-45 minutes prior to cooking. This ensures that the entire steak is the same temperature throughout, so it will cook evenly, avoiding a burnt exterior while the interior is still cold.
2) Grill the steak on a pre-heated grill/pan
While grilling, it’s important to not only flip the steak but also rotate it and move around the grill a bit. Some parts of the grill heat up more than others, so this movement will assure even cooking.
3) Check the temperature to ensure your desired doneness
Insert a meat thermometer trough the side of the cut, towards the center. Do not let it touch bone or fat.
4) Remove the steak from heat when the thermometer indicates is 5°C lower than desired doneness.
5) Rest the steak for a minimum of 3 minutes (the temperature will continue to rise)
Muscle fibers in meat contract and toughen when cooking, pushing the moisture to the surface. (That’s why a pan sizzles, because the juices are being released.) If the steak doesn’t rest, these same juices won’t have time to redistribute throughout the meat and will pool on your plate instead of remaining in the steak, where you want them.
