"Once the internal temperature hits 110-115 [degrees Fahrenheit], I pull it onto a cooling rack to rest. Resting the meat after cooking is just as important, as the temperature will rise five to 10 degrees after removing the steak from the heat. Resting it will bring the temperature down, allowing the meat to retain its juices."
"If cooking at home, I prefer the grill to avoid the mess of my kitchen. Cooking a steak in a cast iron skillet yields delicious results, but clean-up can be a challenge. I temper the steak for about 30 minutes, season and drizzle with EVOO, then sear on the hot grill on both sides."
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