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Steak tempreature frustration

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Steak tempreature frustration

fldhkybnva | | Nov 8, 2012 10:57 AM

Every Sunday, my SO and I enjoy a lovely surf and turf with strip steaks (~ 1.5 to 1.75 inches) and scallops. I have been putting my cast iron pan to good use and usually do the sear on the stove method which has produced great results. However, I am still confused as to how long I should rest and given that time what temperature I should remove the steak from the heat. We both prefer a little between rare and medium rare. Initially, I read that a 10 minute rest time would increase the temperature 5-10F so I removed them at 115-120F, however after resting it seems the doneness is more medium rare/medium. Would it be expected to have the temperature increase so much in only 10 minutes? I currently just remove them sooner, usually at 110 and they are a perfect medium rare. Am I resting them too long? I tested my thermometer in boiling water and it read 212F after 15 seconds, so I imagine it's not an inaccurate thermometer that is the problem. It has worked to remove them at a lower temperature but just wanted to get a feel for how many degrees your steak tends to increase after a 10 minute rest. Thanks.

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