You are here:About>Food & Drink>Barbecues & Grilling> Beef> Steaks> Testing the Temperature - The Perfect Restaurant Steak - Skillet Cooking a Steak
About.comBarbecues & Grilling
Newsletters & RSSEmail to a friendSubmit to Digg

The Perfect Restaurant Steak

From Derrick Riches,
Your Guide to Barbecues & Grilling.
FREE Newsletter. Sign Up Now!

Testing the Temperature

Test Steak Temperature
Test Steak Temperature
Derrick Riches
Testing for doneness is as much an art as a science, but if you are using a thermometer you should be able to hit it very close. Remember that you need to remove the steak 5 degrees F. (2.7 degrees C.) below your target temperature. The steak will continue cooking for a few minutes after it is removed from the heat.

Say you want a medium rare steaks (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.)

  1. Oiling the Steak
  2. Season the Steak
  3. Preheat Grill
  4. Preheat Cast Iron Skillet
  5. Place Steak in the Hot Skillet
  6. Turn the Steak Over
  7. Top Steak with Butter and Move to the Grill (Oven)
  8. Testing the Temperature
  9. Rest - Plate - Serve
  10. Optional: Steak Sauce

<< Previous | Next >>

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.