今注目を集めている How Long Should I Cook a Steak for Medium Wellについて、主要な情報を分かりやすく掲載しています。

You’ve flipped, timed, and probed—but the center reads 155°F while the edges look like charcoal. Stop cooking immediately. Carryover cooking is real: the steak’s internal temperature will rise another 5 to 10 degrees as it rests, even off the heat. Pull it off the fire at 145°F to 150°F and let it rest for five minutes.

Speaking of resting, never skip this step. Tenting the steak loosely with foil for 5–7 minutes lets the juices redistribute. Cut into it too early, and you’ll lose all that savory goodness onto the cutting board. Your patience will be rewarded with a steak that’s juicy, not dry—even at medium-well.