Restaurant-Style Steak Doneness Guide

Ingredients

• 6 pieces Beef Filet (Filet Mignon) (about 170 g (6 oz) each, trimmed)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (high smoke‑point oil for searing)
• 1 tbsp Unsalted Butter (optional, for finishing)

Instructions

1. Preheat Grill

   Turn the grill (or heat a cast‑iron skillet) to high heat until it’s smoking hot.

   Time: PT5M

2. Season Steaks

   Pat the filets dry, then season both sides with the salt and black pepper. Drizzle the oil over the meat.

   Time: PT5M

3. Sear the Steaks

   Place the steaks on the hot grill. Turn them every 30‑40 seconds to create a cross‑hatch pattern. Total sear time about 3½ minutes (≈1½ minutes per side).

   Time: PT4M

   Temperature: high

4. Transfer to Resting Drawer

   Move each steak to a warming drawer set to roughly 40 °C (or cover with foil on a plate). This begins the gentle carry‑over cooking.

   Time: PT2M

   Temperature: 40°C

5. Preheat Oven

   While the steaks rest, preheat the oven to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

6. Oven Finish – Flip Every 2 Minutes

   Arrange the steaks on a tray and place in the oven. Set a timer for 2 minutes, then flip each steak. Repeat until the total oven time reaches the target for each doneness (see step 7).

   Time: PT12M

   Temperature: 180°C

7. Remove at Target Temperatures

   Using the probe, remove each steak when it reaches its internal temperature: Blue 38 °C, Rare 44‑46 °C, Medium‑Rare 48 °C, Medium 50‑52 °C, Medium‑Well 56 °C, Well‑Done 70 °C.

   Time: PT0M

8. Rest the Steaks

   Let all steaks rest in the warm drawer (or under foil) for 10 minutes. This allows juices to redistribute and temperature to equalise.

   Time: PT10M

   Temperature: 40°C

9. Slice and Serve

   Slice each steak against the grain, plate, and serve immediately. Optionally finish with a pat of butter.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Beef Filet (Filet Mignon): Ribeye, New York Strip
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Vegetable Oil: Canola Oil, Grapeseed Oil
• Instead of Unsalted Butter: Ghee

Equipment Needed

• Grill or Cast‑Iron Skillet
• Tongs
• Meat Probe (instant‑read thermometer)
• Oven
• Oven‑safe Tray or Rack
• Warming Drawer or Covered Plate
• Timer or Smartphone
• Cutting Board and Sharp Knife

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For an extra flavor boost, add a sprig of rosemary and a smashed garlic clove to the pan during the sear.
• Use a dry rub of smoked paprika for a subtle smoky crust without extra fat.

Troubleshooting

Storage

Refrigerator: Cooked steaks can be stored in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat gently.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the steaks up to 30 minutes before cooking and keep them refrigerated.
• Pre‑heat the oven and set the warming drawer in advance.