The Perfect Restaurant Steak

By Derrick Riches, About.com Guide

Testing for doneness is both an art and a science. If using a thermometer you should be able to closely gauge the doneness of the steak. Remember that you need to remove it 5 degrees F. (2.7 degrees C.) below the target temperature. The steak will continue cooking for a few minutes after it is removed from the heat.

Say you want a medium rare steak (about 130 degree F or 55 degrees C.) then you need to get that steak out of the grill and off the skillet when the center of the meat reaches 125 degrees F. (52 degrees C.)