Chef Adrianne Calvo emphasizes that knowing when steak is done requires skill. "You can tell by the way the juices shine through the char, how closely knit the grain of the steak looks, and by its overall tightness. Lastly, it's all about the feel." This expertise, honed in culinary school, helps chefs understand the steak's texture and appearance intuitively, ensuring a perfect cook every time. Mastering these elements is crucial for achieving restaurant-quality steak at home.
Calvo insists that starting with a steak at room temperature is vital. "Don't cook a cold steak," she warns. Ensuring that the meat is brought to room temperature guarantees even cooking when it hits the heat, whether in a pan or on the grill. The USDA guidelines instruct to keep raw meat out of the fridge for no more than two hours, which is often sufficient time for the majority of steak cuts to warm up.
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