This whole thing started because I couldn’t get one meal out of my head: a Delmonico steak I had years ago at a tiny, no-name spot. It was buttery, tender, ridiculously good. And I remember thinking, “Why can’t I make this at home?”
So, I tried. And failed. And tried again. Eventually, I figured out how to recreate that magic, not just for myself, but for my friends (who now ask if I do catering, I don’t, by the way).
That’s when I realized: it doesn’t take a culinary degree to make incredible meals. It just takes a little curiosity, a few smart swaps, and a deep love for garlic.
On my blog, you’ll find:
🥩 Simple, steak-forward recipes
🌿 Healthier takes that don’t taste “healthy”
🍷 Sides and sauces that make any dinner feel special
🔥 Tips to master the perfect sear (no fancy pan required)
If you love real food, bold flavor, and meals that feel like a treat without the food coma, you’re going to feel right at home here.
Pull up a chair. Let’s cook something amazing.
Eliza _ Creator of AllOnRecipes.com
- The Prime Delmonico Ribeye: Is That Even a Real Cut? – August 21, 2025
- A Big Steak, a Hot Grill, and a Tex-Mex Rub That Actually Works – August 11, 2025
- Three Steak Marinades That Actually Work – August 8, 2025
Ever made a beautiful steak, only to cut into it and find the center cold or all the juice running into the plate? Yeah, we’ve all been there. It’s not always the cooking method that’s to blame. A lot of times, it’s what you didn’t do before or after you cooked it.
That’s where tempering and resting come in. They’re simple, often ignored, and they make more difference than most people realize.
What Tempering Actually Means
Tempering is just letting your steak sit out for a bit before it hits the heat. That’s it.
Why do it? Because a cold steak doesn’t cook evenly. The outside races ahead, while the inside stays chilled. This is how you end up with a crusty exterior and a center that’s still practically raw.
If your steak’s on the thicker side, like a proper Delmonico, pull it from the fridge about 45 minutes before you cook. For something thinner, 20 to 30 minutes will usually do.
Just place it on a plate, uncovered. Don’t wrap it. Don’t microwave it. Don’t overthink it.
Does Tempering Really Matter?
Actually, yes. Here’s what changes when you do it:
- You get a more even cook from edge to center.
- The crust browns better because the surface is dry and at the right temp.
- It’s easier to hit your target doneness without overshooting.
Is it mandatory? No. But if you’re chasing that steakhouse quality at home, it’s a habit worth picking up.
Quick Tips on Tempering
- Keep it simple. Just let it sit on the counter.
- Avoid leaving it out for more than 90 minutes. No one needs a food safety issue.
- Always pat it dry before cooking, especially if the surface is damp from sitting.
Now Let’s Talk About Resting
This part’s easy to skip, and it’s a mistake. Resting is when you pull the steak off the heat and just… wait. For five, maybe ten minutes.
Why wait? Because when steak cooks, the juices push toward the center. If you slice right away, those juices pour out. Resting gives them time to settle back into their rightful place.
For something like a Delmonico, which tends to be thicker, aim for around 8 minutes. You don’t need to time it with a stopwatch; just don’t rush it.
Place it on a cutting board, and then loosely cover it with a piece of foil. Don’t smother it. You want the heat to stay in, but you also want the crust to survive.
The Hidden Trick: Carryover Cooking
One thing folks often miss, steaks keep cooking after they’re off the heat. This is called carryover. Pull a steak at 125°F, and it’ll probably finish at 130–132°F while it rests.
So if you’re aiming for medium-rare, don’t wait until the thermometer says 130. You’ll blow past it.
Here’s a cheat sheet:
- For medium-rare: pull at 125°F
- For medium: pull at 135°F
- For medium-well: pull at 145°F (if you must)
What About Seasoning?
Real quick, timing matters here too. If you’re salting your steak, either do it right before it hits the pan or at least 40 minutes in advance. That middle window? It draws moisture out without giving it time to reabsorb. And that can kill your crust.
Wrap-Up: Simple Wins
Tempering and resting don’t get the spotlight, but they’re the kind of details that change outcomes. You don’t need a culinary degree to do either, just a bit of patience and a decent meat thermometer.
If you’ve been skipping these steps, try them next time. They might be what finally gets your steak from “pretty good” to “nailed it.”
Leave a Reply