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A crucial lesson in cooking steak is understanding time management. The chef's original strategy often involved flipping and checking the steak too frequently, resulting in an uneven cook with some portions overdone and others undercooked. Instead, time spent resting the steak post-cooking enhances juiciness, leading to a vastly superior dining experience.
The Science of Temperature
Temperature control is vital when it comes to steak doneness. The key lies in knowing precisely when to pull the meat off the heat to account for carryover cooking, which naturally raises the internal temperature after removal. Pulling the steak five to ten degrees below the desired temperature ensures it doesn’t overcook while resting.