Less is more when cooking steak. Too many cooks a steak violin during cooking. Steaks should be left alone while it reached Browning stage. Too many twists and flips will interrupt this process. Worse in any form of stabbing the steak while cooking because it is negatively affecting the texture and premature release of the juices.
Determine if a steak is done is often a BUGABOO for many people. In addition to the eyeball test a good rule of thumb is to keep your fingers gently press against the center of the steak. If not returned at all it is well made. A light spring back usually means that the medium-rare. After the steaks are drawn from the heat it is important to let them rest a few minutes so the juices locked in.
In a large steak steak lovers will not always make a reservation. With a large cut of beef and knowledge of how to cook a successful experience in food is as close as your favorite meat.
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