4 thoughts on “The Pursuit of the Perfect Steak”

  1. Thanks! Pretty much just like the Adiós Steaks – nuclear temp, about 90 seconds a side, then keep flipping and checking until they hit hit 125°F internal, then let them rest 10 minutes before digging in. The only thing I did different this time was pulling the steaks out of the fridge a hour in advance and seasoning them.

    I think that the time sitting at room temp helps increase the difference between the external and internal temps. An hour out won’t warm up the center of the steak, but the outside might go up 20-ishe degrees. Enough so that is gets crispy dark brown outside while being medium-rare inside.

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