The Asked

Chapter 14 — Food & Cooking

How do I cook a steak properly?

Dry the surface, salt it at least 40 minutes ahead or right before cooking, sear in a very hot pan without moving it, and rest for five to ten minutes. Use a thermometer: 52°C for medium-rare after resting.

Follow-up questions

What are the steak doneness temperatures?

Rare 49°C, medium-rare 52–55°C, medium 60°C, medium-well 65°C, well done 70°C+. Pull it about 3°C below target as it carries over.

Should steak rest before cooking?

Letting it sit at room temperature 20–30 minutes helps evenness, but drying the surface matters far more for a good crust.

Butter or oil for searing?

Start with a high-smoke-point oil, then add butter, garlic, and thyme in the last minute to baste without burning the milk solids.

What is reverse searing?

Cook low in the oven to just under target, then sear hard for under a minute a side. It gives edge-to-edge evenness on thick cuts.

Butter or oil?

Oil first for the sear (it can take the heat), butter added in the last minute with garlic and thyme to baste.

Reverse sear vs traditional?

Reverse sear (low oven then sear) gives even doneness edge-to-edge on thick cuts. Thin steaks: sear only.

Best steak for a beginner?

Ribeye — the fat makes it forgiving. New York strip second, filet last (lean means little margin for error).

Should I rest it?

Yes — 5–10 minutes off heat lets juices redistribute. Cutting too soon dumps them on the board.

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