Sometimes you just need to make a small cut. It feels like a crime against steak, but do it near the bone or on the thickest part. If the center is a lovely rosy pink, you’re golden. If it’s gray and sad, you’ve overcooked it. If it’s bright red and cold, you’re eating beef tartare.
Learn the secrets to making the perfectly cooked steak, from rare to
A digital thermometer is your cheat code, and there’s no shame in using one. Stick it in the side (not the top) and aim for 130°F for medium-rare. The meat will keep cooking after you take it off the heat, a process called carryover cooking. So pull it off about 5°F early. It’s like the beef is finishing its own homework in the oven.
