Michelin-Star Technique for Cooking Steak
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A comprehensive guide to cooking steaks using a Michelin-starred method, from blue to well done, ensuring perfect results every time. This technique, perfected by chefs in top-tier restaurants, demonstrates how to achieve the ideal crust and internal temperature for every preference.
00:15:00 total
Serves 6
medium
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Ingredients
- steak fillets - 6 (six fillets, choose based on desired doneness)
- beef fat - watch the video to see (for finishing, optional)
Instructions
- Prepare the Steaks: Select fillets based on the desired level of doneness. For well done, choose thinner steaks with less fat.
- Grill or Pan Cook: Cook the steaks on a grill or in a cast-iron pan, turning once to achieve crosshatch marks. Aim for a myard reaction without overcooking.
- Resting the Steaks: After achieving the desired crust, rest the steaks in a 40°C drawer or under a flipped plate lid to bring them up to the perfect internal temperature.
- Final Cooking and Resting: For medium rare and above, finish the steaks in an oven set at 180°C, removing them at intervals based on desired doneness. Use a probe to check temperatures: Blue - 38°C, Rare - 44-46°C, Medium Rare - 48°C, Medium - 50-52°C, Medium Well - 56°C, Well Done - 70°C. Rest until the temperature stabilizes.
- Serving: Finish the steaks with a bit of beef fat, if desired. Slice against the grain and serve immediately.
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