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