If You Don't Want Better Steak, Don't Read These Tips From an Iron Chef

A myth that Chef Zakarian wants to debunk is that beef should be served hot. Perfect medium-rare steak reaches an internal temperature of 130°F, and the best flavor comes through when it's served at room temperature after it rests. Resting the meat once you take it off the grill also ensures the juices stay locked inside instead of spilling out immediately.