I like the "reverse sear" method. Start in a low oven, I use around 250-275 degrees. Put the steaks on a wire rack set over a cooking sheet. Cook until a meat thermometer says about 10-15 degrees below your target temp. When it's close, heat cast iron skillet until it is sizzling hot. Then transfer the steaks from the oven to the hot pan, and cook just a few minutes on each side until you get a nice crust. That should bring the temp up the remaing 10-15 degrees. Then let them rest about 10 minutes before cutting in to them.

For med-well (which I agree is a crime, but if he likes it that way....) you'll want to end up around 150 degrees. Pull them out of the oven at 135.

Search for "reverse sear" if you want more detail. Lots of articles about how and why.

Anonymous wrote:

Anonymous wrote:Are you cooking on the grill or in the house? How thick are your steaks? For thinner steaks, I cook on the grill, but for thicker steaks, I actually like to cook inside, sear in cast iron and finish in the oven. Beware - this WILL smoke up your kitchen!

You absolutely need a good instant read thermometer. I like thermopro - accurate and much cheaper than other brands.

Take the steaks off the heat when they are 10 degrees shy of desired temperature. If you want just a sliver of pink, I’d take them off at 140. But for good quality steaks, I’d take them off sooner.

OP here.
Thick steaks, inside the house. I do use a cast iron. How high is the flame? (Gas stove). How long are you cooking it? I swear my therm has read 140 and then— still pink!

Are you letting it rest? 10 minutes or so under a loose sheet of foil.

Does it have to be filet or sirloin? A ribeye is much more forgiving (and delicious) because of the fat!

Anonymous wrote:

Anonymous wrote:Are you cooking on the grill or in the house? How thick are your steaks? For thinner steaks, I cook on the grill, but for thicker steaks, I actually like to cook inside, sear in cast iron and finish in the oven. Beware - this WILL smoke up your kitchen!

You absolutely need a good instant read thermometer. I like thermopro - accurate and much cheaper than other brands.

Take the steaks off the heat when they are 10 degrees shy of desired temperature. If you want just a sliver of pink, I’d take them off at 140. But for good quality steaks, I’d take them off sooner.

OP here.
Thick steaks, inside the house. I do use a cast iron. How high is the flame? (Gas stove). How long are you cooking it? I swear my therm has read 140 and then— still pink!

Grill to sear on each side then finish in a 450 degree oven until the temperature is 145 or just above, then let it rest for a few minutes until it’s at 150.

Anonymous wrote:Crying at the thought of a well done filet

OP here. Me too, but the man does have other fine qualities. At least he has good taste in women, if not meat!

Anonymous wrote:Are you cooking on the grill or in the house? How thick are your steaks? For thinner steaks, I cook on the grill, but for thicker steaks, I actually like to cook inside, sear in cast iron and finish in the oven. Beware - this WILL smoke up your kitchen!

You absolutely need a good instant read thermometer. I like thermopro - accurate and much cheaper than other brands.

Take the steaks off the heat when they are 10 degrees shy of desired temperature. If you want just a sliver of pink, I’d take them off at 140. But for good quality steaks, I’d take them off sooner.

OP here.
Thick steaks, inside the house. I do use a cast iron. How high is the flame? (Gas stove). How long are you cooking it? I swear my therm has read 140 and then— still pink!

Anonymous wrote:Use a meat thermometer. I use a Thermapen. Expensive but worth it. REmember a steak continues to cook after you pull it, so pull it about 5 degress before desired temperature.

One trick is to grill/fry it to get the sear, then finish in the oven. The oven more gradually cooks it. This is how many restaurants do it.

OP I do use a thermometer, though I’m not sure how well it works. Do you know what temperature I want?

Are you cooking on the grill or in the house? How thick are your steaks? For thinner steaks, I cook on the grill, but for thicker steaks, I actually like to cook inside, sear in cast iron and finish in the oven. Beware - this WILL smoke up your kitchen!

You absolutely need a good instant read thermometer. I like thermopro - accurate and much cheaper than other brands.

Take the steaks off the heat when they are 10 degrees shy of desired temperature. If you want just a sliver of pink, I’d take them off at 140. But for good quality steaks, I’d take them off sooner.

Crying at the thought of a well done filet

Have a less hot fire, take it off at medium and then tentwith foil for 5-10 minutes. Patience!

Use a meat thermometer. I use a Thermapen. Expensive but worth it. REmember a steak continues to cook after you pull it, so pull it about 5 degress before desired temperature.

One trick is to grill/fry it to get the sear, then finish in the oven. The oven more gradually cooks it. This is how many restaurants do it.

I’m trying for very little or just a smidge of pink.
If I keep cooking, the outside gets overdone while inside stays too pink.
By the time the inside is not pink, it’s overcooked.

Any tips? And please talk to me like I’m a 2 year old. I usually try this with a filet mignon or sirloin steak.
Trying to make my husbands favorite dinner the way he actually likes it for once.