Our cooking charts are as accurate as possible with a controlled cook at a consistent cooking temperature. However, because of influences beyond your control, the best way to gauge steak doneness is to measure the internal temperature of your steak with an accurate thermometer.
- Rare: 46 to 52°C : The steak has cool-to-warm red centre, and soft, tender texture. This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt.
- Medium Rare: 52 to 55°C : Steak will have warm red centre – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavours to your steak. This is the ideal doneness for a juicy, flavourful steak.
- Medium: 55 to 60°C :The steak will have a hot pink centre and slightly firmer texture. The longer cooker time will make your steak slightly drier and the bite less tender.
- Medium Well: 65 to 72°C : The steak will have a mostly brown centre and firm texture. The meat will be drier as water evaporates during the cooking process.
- Well Done: 72°C : The steak will have no colour left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We don’t recommend cooking to this doneness.
For a juicy, delicious steak, it needs to rest 3-5 minutes. This will help the juices redistribute for the best-tasting and juiciest steaks. Keep in mind, the temperature of your steak may increase up to 5 degrees as it rests. Top with a simple compound butter for an amazing steak dinner.