Pull From Heat At
128°F
Probe Center Target
Expected Carryover
+6°F
5-Min Rest Phase
Final Serving Temp
134°F
Perfect Medium-Rare
Estimated Sear Time
6m 00s
2 Total Flips
Thermal Cross-Section & Maillard Crust Simulation
LIVE MODEL
Maillard Crust (>300°F)
Gray Transition Band (>160°F)
Warm Juicy Core (130-135°F)
Intramuscular Marbling
00:00
Phase 1: Pan Prep & Smoke Check
0:00 - 0:30
High flame, neutral oil film, rub halved garlic head 30s.
Phase 2: Initial Sear (Side 1)
0:30 - 3:30
Drop steak. Press firmly for full contact. Do not move.
Phase 3: Flip & Butter/Aromatics Baste
3:30 - 6:30
Flip. Add 2 tbsp unsalted butter, crushed garlic, thyme. Spoon foamy butter.
Phase 4: Probe Target Pull Alert
Target: 128°F
Insert probe horizontally into deepest center. Pull at target.
Phase 5: 5-Minute Carryover Resting
5:00 Rest
Transfer to warm cutting board. Juices redistribute; core temp rises +6°F.
Quora Community Technique Comparator
HOT SKILLET METHOD
Cast Iron Screaming Sear
High flame, 3-minute turns, basting with foaming butter & garlic. Best for 1.0″–1.5″ cuts.
“Prepare a 14″ seasoned cast iron pan with a blend of canola/olive oil… rub head of garlic.”
THICK CUT / REVERSE
Sear & 350°F Oven Finish
2-min crust searing per side, transferred to 350°F oven until probe hits pull temp. Ideal for >1.75″.
“Preheat oven to 350°… sear in cast iron then transfer to finish evenly without burning.”
FREQUENT FLIP METHOD
60-Second Flip Cadence
Flipping every 60s reduces gray band by 40% and builds an ultra-crisp, even crust.
“I throw the steak on for 3 minutes, flip, flip again against marks to get cross-hatch.”
FLASH SEAR
Minute Steak Flash Sauté
Very thin (0.5″) cooked on scorching heat for 60s total. Perfect for salads, stir-fries, and steak sandwiches.
“Minute steaks are cooked on very high heat, very fast.”
Chef Execution Card & Data Export
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