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  2. Why You Really Need To Let Steak Rest

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    A digital thermometer can help you keep an eye on the internal temperature while cooking, so that the steak is prepared to your liking. Related: The Proper Way To Season A Steak

  3. The Basics: How to Grill the Perfect Steak - AOL

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    To be a grill master, one must perfect the art of grilling steak. Find out the secret behind the perfect steak on this week's episode of Best Bites! The Basics: How to Grill the Perfect Steak [Video]

  4. How to Grill the Perfect Steak at Home, According to Iron ...

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  5. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.

  6. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]

  7. Meat thermometer - Wikipedia

    en.wikipedia.org/wiki/Meat_thermometer

    Some use a bimetallic strip which rotates a needle which shows the temperature on a dial; the whole thermometer can be left inside the oven during cooking. Another variety commonly used on turkey is the pop-up timer, which uses a spring held in by a soft material that "pops up" when the meat reaches a set temperature. Bimetal coil thermometers ...

  8. The Trick to Grilling a Perfect Steak - AOL

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  9. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.

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