Dinner by Heston Blumenthal

Foundational heat and the Maillard myth To achieve a Michelin-standard crust, you must disregard the outdated myth of only turning a steak once. Constant motion is the secret to a perfect sear without the dreaded Gray Line—that overcooked band of meat beneath the surface. By turning the meat every 30 to 40 seconds, you develop a deep Maillard reaction while maintaining temperature control. This technique, championed by Heston Blumenthal, ensures the exterior caramelizes beautifully while the interior remains delicate. Using a Fillet is ideal for practicing this precision, as its lean profile provides no fat-buffer to hide technical errors. Tools for thermal precision A professional kitchen lives by the probe. While many home cooks rely on finger-touch tests, Michelin chefs treat temperature as a non-negotiable metric. You need a high-quality Digital Thermometer to monitor the core. The process moves from the searing pan or grill into a 180°C oven, where the meat is flipped every two minutes until it reaches its target internal temperature. This gradual rise prevents cellular damage and moisture loss, preserving the steak's integrity. The definitive temperature guide Doneness, or *cuisson*, is defined by exact thermal markers rather than visual cues. A Blue steak requires an internal temp of 38°C, while Medium Rare—the gold standard for flavor and texture—peaks at 48°C. Once you cross the 56°C threshold for medium-well, cell walls begin to collapse, expelling the moisture that defines a premium cut. Even a well-done steak, pulled at 70°C, should be treated with respect rather than simply "crucified" on the grill. The reality of resting Resting is not merely letting meat sit; it is the final stage of cooking. A steak is only truly resting once it has reached its target temperature and the internal heat begins to distribute evenly across every cell. Use a 40°C resting drawer or an inverted plate to keep the meat warm while the juices settle. This 10-minute patience phase ensures that when you finally slice with the grain, the *cuisson* is consistent from edge to edge, finished only with a touch of beef fat for a glossy, professional sheen.