GRILLED STEAK
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
SEAR
INTERIOR
MARBLING
FAT CAP
PROCESS FLOW
PREP
COOK
REST
DONE
SHOPPING LIST
[ ] STEAK 1.5 IN THICK
[ ] KOSHER SALT
[ ] BLACK PEPPER
[ ] OIL (HIGH SMOKE PT)
OPTIONAL
[ ] BUTTER · GARLIC · THYME
NOTES
* PULL 5°F BELOW TARGET
(CARRYOVER COOKING)
* PAT COMPLETELY DRY
BEFORE SEASONING
* REST = REDISTRIBUTE
JUICES. DON'T SKIP.
* BRING TO ROOM TEMP
30-45 MIN BEFORE COOK
* SLICE AGAINST THE GRAIN
FOR TENDERNESS
DONENESS GUIDE
PULL TEMP (INTERNAL)
RARE
120°F
COOL RED
MED-RARE
130°F
WARM RED
MEDIUM
140°F
HOT PINK
MED-WELL
150°F
SLIGHT PINK
WELL
160°F
NO PINK
CUTS
RIBEYE · NY STRIP · FILET
T-BONE · PORTERHOUSE
FLANK · SKIRT (THINNER)
THINNER CUTS: REDUCE TIME
PAIRINGS
SIDES
BAKED POTATO · MASHED
GRILLED ASPARAGUS
CREAMED SPINACH
CAESAR SALAD
WINE
CAB SAUVIGNON · MALBEC
SYRAH · TEMPRANILLO
8-10 IN
1.5 IN
SEARED CRUST
MAILLARD REACTION · HIGH HEAT
INTERIOR · 130°F
MEDIUM-RARE
MARBLING
INTRAMUSCULAR FAT
FAT CAP
RENDER DURING COOK
GRAY ZONE
OVERCOOKED BAND · MINIMIZE
BOTTOM SEAR
EQUAL CRUST BOTH SIDES
GRILL GRATE
CLEAN + OILED · 500°F+
130°
TEMPER
REMOVE FROM FRIDGE
30-45 MIN
PAT DRY + SEASON
KOSHER SALT + PEPPER
GENEROUS · ALL SIDES
PREHEAT GRILL
500°F+ · SCREAMING HOT
SEAR SIDE 1
4 MIN · DON'T TOUCH
WAIT FOR RELEASE
FLIP · SEAR SIDE 2
3-4 MIN · 130°F INT
USE INSTANT-READ THERMO
BUTTER BASTE
OPTIONAL · BUTTER+GARLIC+THYME
REST
5-10 MIN · TENTED FOIL
SLICE + SERVE
AGAINST THE GRAIN
SOURCE
CLASSIC METHOD
SERVINGS
1 STEAK
TIME (PREP / COOK / TOTAL)
45m / 8m / 55m
DIFFICULTY
★ ★ ☆ ☆ ☆
ATTRIBUTES
M
MEAT
G
GF
K
KETO
DESIGNER
D. TUROWSKI
DRAWING
FOODPRINT
REV A