The Food Lab: Better Home Cooking Through Science

(Nandana) #1

cooler side of the grill, cover, and cook until the center
registers 125°F for medium-rare, or 135°F for medium,
on an instant-read thermometer. Transfer to a cutting
board and allow to rest for at least 5 minutes, then carve
the steak and serve, passing the reserved marinade at the
table.

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