GRILLED STEAK
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
PROCESS FLOW
SHOPPING LIST
[ ] 1 STEAK 1.5 IN THICK
[ ] KOSHER SALT
[ ] BLACK PEPPER
[ ] HIGH-HEAT OIL
OPTIONAL
BUTTER · GARLIC · THYME
NOTES
• PULL 30-45 MIN BEFORE COOK
• PAT DRY UNTIL SURFACE FEELS TACKY
• SEAR HARD, THEN WATCH INTERNAL TEMP
• REST BEFORE SLICING TO HOLD JUICES
COOKING TARGET
THICK CUTS HANDLE HARD SEAR BEST
REST UNTIL SURFACE JUICES SETTLE
SLICE ONLY AFTER CARRYOVER LEVELS
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 · STRIP · FILET
T-BONE · PORTERHOUSE
PAIRINGS
SIDES
BAKED POTATO · ASPARAGUS
CAESAR · CREAMED SPINACH
WINE
CAB SAUVIGNON · MALBEC
SYRAH · TEMPRANILLO
SCALE APPROX.
1.5 IN CUT
FAT CAP
INSULATION LAYER · RENDERS DURING COOK
GRAY ZONE
OVERCOOKED BAND · KEEP IT THIN
MED-RARE CORE
PULL AT 130°F · FINISH 133-135°F
MARBLING
INTRAMUSCULAR FAT = JUICINESS
SEAR CRUST
MAILLARD EDGE · TEXTURE + BITE
REST WINDOW
5-10 MIN TENTED · CARRYOVER RISE
TEMPER
REMOVE FROM FRIDGE 30-45 MIN
PAT DRY + SEASON
KOSHER SALT + PEPPER · ALL SIDES
PREHEAT GRILL / PAN
500°F+ SURFACE · LIGHT OIL FILM
SEAR SIDE 1
3-4 MIN · DO NOT DISTURB UNTIL RELEASE
FLIP + FINISH
3-4 MIN MORE · PULL AT TARGET TEMP
OPTIONAL BASTE
BUTTER · GARLIC · THYME
REST
5-10 MIN · LOOSE FOIL TENT
SLICE + SERVE
AGAINST THE GRAIN
SOURCE
CLASSIC METHOD
SERVINGS
1 STEAK
TIME (PREP / COOK / TOTAL)
35M / 8M / 43M
DIFFICULTY
★ ★ ☆ ☆ ☆
ATTRIBUTES
M
MEAT
G
GF
K
KETO
DESIGNER
D. TUROWSKI
DATE
2026-03-20
DRAWING
FOODPRINT
REV F · FP-AFF0F3