Meat doneness is measured by color, juiciness, and internal temperature. Common beef grades include rare, medium rare, medium, medium well, and well done. Interior temperature increases 3-5°C after cooking. USDA recommends minimum 145°F internal temperature for safe consumption
Both terms mean cooking in oven at high temperature. Roasting involves cooking uncovered in oil or fat. Baking typically uses covered dishes or sauces. Roasting is more common for meats and vegetables
Chef Matijevich recommends using a meat thermometer for accurate doneness. Thermometer should be inserted horizontally into steak's side. Steak should rest 5-10 minutes after temperature measurement
Steak should be room temperature 30-45 minutes before cooking. Internal temperature determines doneness, measured with meat thermometer. Steak will continue cooking 5 degrees below target temperature
Steak should be defrosted overnight in refrigerator. Use up to 1 tsp salt per side for large steak. Freshly cracked pepper and flaked sea salt recommended. Thicker cuts cook faster than thinner ones
Different steak cuts vary in tenderness and flavour. Fillet is most tender but most expensive, best served rare. Season steak 2 hours before cooking for even seasoning. Use flavourless oils like sunflower or vegetable for searing