Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

Steak Cooking Guide

Choosing the Steak

Select steaks that are properly cut and thick – 1½ to 2 inches is ideal. Thickness allows control. Thin steaks rush the process and compromise texture.

Appropriate for Ribeye, New York strip, filet, flat iron, teres major, sirloin.

Preparation

Remove from refrigeration 45–60 minutes before cooking
Pat completely dry
Lightly coat the steak with neutral oil (do not oil the pan)
Before cooking, Season generously with flaky sea salt and ground black pepper
Salt encourages proper browning. The Maillard reaction builds crust and flavor.

Heat

Use a cast-iron pan or grill
Heat until very hot, just before smoking
High heat builds structure.
Do not place the steak in a lukewarm pan.

Cooking

Place steak down and do not move it
Sear 3–4 minutes per side for medium-rare (adjust for thickness). Turn once.

Target internal temperatures:
Rare: 120–125°F
Medium-Rare: 125–130°F
Medium: 130–135°F

Remove from heat 5 degrees before your desired temperature. You can always cook more. You cannot reverse overcooking.

Resting

Rest at least 8–10 minutes; Do not cut immediately; Resting allows juices to redistribute and improves texture.

Important

Control the heat. Do not press the steak. Do not rush the rest. Discipline determines the results.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.