"I am a firm believer in tempering your steak. Where most people might sear it hard, then cook it to your preferred temperature and let it rest before serving, I think you want to get it tempered through and then sear it, only right before you're ready to serve."
"There is science behind this: The proteins in the steak are able to break down slowly over many minutes, instead of going from cold to hot very quickly, which means that you'll end up with a more tender steak."
"Andrés' method of gently raising the heat ensures a juicy, rare to medium-rare steak, depending on your timing. He recommends allowing the steak to come up to the initial temperature on the top section of the grill for 20 to 30 minutes."
José Andrés recommends a unique method for cooking steak that involves tempering it before searing. Instead of searing first, he suggests slowly heating the steak on the top rack of the grill at 100 to 110 degrees Fahrenheit. This technique allows the proteins to break down gradually, resulting in a tender steak with an even cook. After tempering, a high-heat sear is applied just before serving, ensuring a juicy steak cooked to the desired doneness.
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