Steak is one of life's finer treats, and when you serve up a perfectly seared ribeye or sirloin steak, it will always be the star of the show. However, this highly coveted meaty meal option doesn't always have to be enjoyed as the main event; with just a little bit of knife work, you can transform steak into a mouthwatering starter or hors d'oeuvres.
On one hand, the conventional wisdom is that it's dead simple. But then, often in the same breath, there's an endless list of caveats, and they frequently contradict each other. Bring your beef to room temperature, or pre-sear straight from the fridge? Salt and pepper only, or introduce a medley of aromatics? Somehow, every tip for a simple juicy steak is different.
The Swanson brothers had no idea what they were setting into motion with that first turkey and stuffing meal in 1953. Believe it or not, those early renditions weren't even designed for the microwave - ovens were the go-to, since microwaves hadn't yet become a common household item. Fast forward to today, and frozen dinner brands span the entire freezer aisle (and then some). Some are health-focused, while others are products of well-known restaurant chains.
"the ideal internal temperature would be between 140 to 145 degrees Fahrenheit after resting." The key here is the phrase "after resting," meaning that this is the temperature the steak will eventually increase to as the residual heat continues to cook the steak after it leaves the pan. Berdoz advises that while the steak is still sizzling in the pan, "you should pull the meat off with an internal temperature of 135 degrees Fahrenheit."
whipping up seared ribeyes and pasta with tomato sauce. "I didn't know that you cook the noodles separate from the tomato sauce," he recalled on an episode of "The Late Show with Stephen Colbert" in 2025. "I was eight. I just remember cooking [the steaks] in the pan with butter and soy sauce. And I made the pasta in the tomato sauce, probably not the most al dente."
To gain some sense of what diners should consider when ordering steak, we got insight from experts who prepare (and conceptualize) steak dishes for a living. Michael Reed, owner and chef of the Michelin Guide-recommended and James Beard Award-nominated Poppy & Seed in Anaheim, California, and Oliver Lange, corporate executive chef of Next Door Astor Place in New York City, shared their opinions on the mistakes they most frequently observe. Their view emphasizes what can go wrong with steak, but also how we can build a memorable experience when we order with a bit more thought.
