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To ensure you reach the desired doneness, Proto recommends using a meat thermometer. For a medium steak, the internal temperature should reach about 140°F before resting. The resting period of five to seven minutes is vital—it allows the juices, which can escape if cut too soon, to redistribute throughout the meat.
Proto points out a common pitfall of allowing the steak to rest in its juices, which can lead to steaming rather than a proper rest.
Slicing and Plating
When it's time to slice, Proto emphasizes the importance of a sharp knife, particularly one designed for this task. Though New York strip steaks are less forgiving of grain direction compared to cuts like flank or skirt steak, Proto suggests slicing at a steep angle for visual appeal and ease of serving.