What percentage doneness should steak be pulled from the grill?

Pulling steak from the grill at around 85% doneness is considered ideal for achieving a juicy and flavorful result. When cooking steak, it's important to remove it from the heat source just before it reaches the target internal temperature. This allows for carryover cooking, during which the steak continues to cook for a couple of minutes after being removed from the grill.

Typically, for medium-rare steak, the target internal temperature is about 130-135°F, which corresponds to around 85% doneness. If steak is left cooking on the grill until it reaches full doneness, it may end up overcooked, leading to a less desirable texture and flavor.

Understanding doneness levels helps manage the cooking process effectively, ensuring that the steak remains tender and maintains its moisture. This method prioritizes quality and enhances the overall dining experience.