""the ideal internal temperature would be between 140 to 145 degrees Fahrenheit after resting." The key here is the phrase "after resting," meaning that this is the temperature the steak will eventually increase to as the residual heat continues to cook the steak after it leaves the pan. Berdoz advises that while the steak is still sizzling in the pan, "you should pull the meat off with an internal temperature of 135 degrees Fahrenheit.""
"The easiest way to ensure that you cook your steaks to a precise temperature is by using an instant-read meat thermometer, like the ThermoWorks Thermapen, a favorite amongst professional chefs. However if you don't have a meat thermometer, you're not completely out of luck. While not as accurate as a meat thermometer, Burdoz notes that "the finger test is a fine way to test the steak.""
Achieve medium doneness by targeting an internal temperature of 140–145°F after resting and removing the steak from heat at about 135°F to allow carryover cooking. An instant-read meat thermometer like the ThermoWorks Thermapen provides the most precise control. The finger test can offer a rough alternative when a thermometer is unavailable, giving a general sense of doneness despite margin for error. Residual heat increases internal temperature after the steak leaves the pan, so account for resting. In preparation, avoid leaving excess surface liquid on the steak before cooking to prevent steaming and imperfect searing.
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