Grilled Steak

Use a meat thermometer: aim for 130–135°F internal temperature, inserted horizontally into the thickest part without touching bone. Remember the temperature will rise 5°F as it rests, so pull it off at 130°F for a perfect 135°F finish.

Yes. Heat a cast-iron skillet over high heat until smoking hot, about 3 minutes. Sear the steak 4–5 minutes per side, then finish in a 400°F oven for 3–4 minutes until it reaches 130°F internally. Rest for 5 minutes.

Moving the steak too often or pressing it down with the spatula. Both prevent a proper crust from forming and squeeze out moisture. Lay it down and leave it alone for 4–5 minutes.

Ribeye, New York strip, T-bone, and porterhouse are ideal because they have enough marbling to stay juicy. Sirloin works but is leaner; filet mignon is tender but mild. Choose 1.5 inches thick or thicker for best results.

Grilled vegetables like asparagus, corn, or zucchini; a simple green salad; baked or roasted potatoes; and compound butter or chimichurri sauce all pair well.

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 250°F oven until warmed through (about 10 minutes), or slice thinly and sear briefly in a hot skillet. Avoid the microwave, which toughens the meat.