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Restaurant-Style Steak Doneness Guide
A step‑by‑step method for cooking six filet steaks to every level of doneness—from blue to well‑done—using a high‑heat sear, a 180 °C oven, and a warm resting drawer. Includes timing, temperature targets, and professional tips for perfect crust and juicy interior.
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Cost Breakdown
Critical Success Points
- • Frequent turning during the initial sear to develop a crust without a gray line
- • Using an instant‑read probe to pull each steak at its precise target temperature
- • Resting the steaks in a warm environment rather than a cold one
Safety Warnings
- • The grill and oven reach very high temperatures – use heat‑proof gloves.
- • Handle the meat probe carefully to avoid burns.
- • Never leave the hot grill unattended.
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