Why These Temperatures Matter

The times in the chart assume a thin steak (about 1 inch).

For thicker cuts (1.5–2 inches):

• Add 1–2 minutes per side

• Or use reverse‑sear: oven first, then a hot pan finish

• Always rest 5–10 minutes to let juices redistribute

• Pat dry before searing for better crust

• Use high‑smoke‑point oil (avocado, canola)

• Salt early (at least 40 minutes before) or right before cooking

• Use a thermometer for accuracy, visual cues vary by cut

• Let rest on a rack, not a plate, to avoid soggy bottoms