2. Keep in mind the steaks will keep cooking once removed from heat. There are three main steps to the perfect steak. 1.) The sear. 2.) The cooking. and 3.) The resting.
If you cut into your steaks the moment they come out of the oven you are undoing all of the work you have just done. Resting is ABSOLUTELY crucial to retaining the moist juices in the steaks. When testing for temperatures remove the steaks within the first 5°F of the level of doneness you want, so for rare remove the steaks at 115-120°F, cover, and allow to rest. The closer you get to the lower end of the range, the better. This may all seem like a lot of information but once you know this it’s a mere quick three steps to meaty bliss.