Everything you need to know about cooking steaks to perfection.
We’re super excited for the launch of our new RFX™ system, including RFX MEAT™ and RFX GATEWAY™ (available together as the RFX Starter Kit) and have already had a ton of fun working with it here at ThermoWorks HQ. Among the many things we’ve cooked with it, of course, is steak. And it works great…
When cooking steak, the sear is of utmost importance. Steak gets most of its deliciousness from Maillard browning, but trying to get a perfect, crisp brown sear can be risky: it’s easy to overcook the center of your steak while you’re striving for exterior perfection. Here, we’ll give you all the info you need to…
Steak is a favorite on this blog. In our quest for continued temperature mastery, we cook and eat a lot of steak here at ThermoWorks. So when I say that the steak we will present here is the new favorite steak of many who ate it, I hope it carries some weight. What steak is…
Filet mignon is definitely one of the most popular cuts. That absolute tenderness, that uninterruptedness of the meaty enjoyment is just so good. There is but one failing for a filet, in our book, and that is that it doesn’t taste like a ribeye. Ribeye cap steak is best at medium rare: 130–135°F A ribeye…
One of the most classic dinners for the winter holidays is a perfectly cooked prime rib roast. It wows your holiday guests and makes the family happy, too. What’s not to love: that delicious browned crust, the rosy-pink, tender interior flecked with fat and brimming with juiciness. Mmmmm. And then there are those few bites…
Medium rare steak temp is 130–135°F, Medium steak temp is 135–145°F If you love your steak juicy and tender, then you probably love medium-rare steak. Cooked to 130–135°F (54–57°C), a medium-rare steak’s muscle fibers are just starting to contract, but aren’t yet expelling all of their juices, and, for many people, that means perfection. For…
