Part 6/8:
Measuring steak doneness with a thermometer is crucial. Generally, aiming for 120-125°F for a perfect medium-rare is recommended, since residual heat will continue cooking the meat slightly even after removing it from the heat.
Additionally, while achieving a stunning crust on the exterior is vital, it is essential not to keep flipping the steak during the initial cook. Flipping too often interrupts the Maillard reaction, which is responsible for crust formation. Instead, allow the steak to sear before flipping once—this yields a better texture and taste.