I invested in a Thermapen to get it cooked jusssssstttttt right. Thermapens are ACCURATE and they are quick to read the exact temp.
I cook mine to between 140-145 and pull it off, slap a cover or foil over it, and let it sit 5 minutes.
If you come to my house to eat a steak, and I tell you now I don't go cheap on feeding guests, if you ask for ketchup or steak sauce you will be given a hard time and maybe even never asked back again.
A good quality steak only needs salt and pepper.
You can add onions, peppers, mushrooms, etc, but NOT ketchup or steak sauce, at my house.
I cook mine to between 140-145 and pull it off, slap a cover or foil over it, and let it sit 5 minutes.
If you come to my house to eat a steak, and I tell you now I don't go cheap on feeding guests, if you ask for ketchup or steak sauce you will be given a hard time and maybe even never asked back again.
A good quality steak only needs salt and pepper.
You can add onions, peppers, mushrooms, etc, but NOT ketchup or steak sauce, at my house.