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Medium well steak temp5/21/2023 Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.Remove your steaks from the refrigerator at least 30 minutes before cooking. Steaks should always be at room temperature before they are cooked.Step 5 Let steak rest for 10 minutes before slicing, against the grain.Lobel's Guide to Cooking the Perfect Steak Grilling – Outdoor.Step 4 Roast until internal temperature of steak is 125° for rare, 135° for medium rare, and 145° for medium, about 8 to 10 minutes.Flip steak then transfer immediately to preheated oven. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Step 3 Preheat a large oven-safe skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates.Step 2 Preheat oven to 450°. Rub steak with 1 tablespoon oil then season generously with salt.For thicker steaks (such as ribeye or filet mignon).Step 4 Let steak rest for 10 minutes before slicing, against the grain.Internal temperature of steak should be 125° for rare, 135° for medium rare, and 145° for medium. Step 3 Broil steak about 10 to 12 minutes, flipping halfway through. On a baking sheet, rub steak with 1 tablespoon oil then season generously with salt.
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