At what temperature should I cook different cuts of steak?

Question

Could someone provide the perfect cooking temperatures for a variety of steak cuts? I am trying to achieve the ‘perfect’ doneness.

Answer 1

Modern day Chefs are much better than their predecessors because of the internet. Thank you for being you

Answer 2

The fact that you’re cooking all of these steaks perfectly is amazing, well done ;)

Answer 3

This is pure artwork.

Answer 4

Absolutely love this content. No frills just cooking and facts. I always learn something and those steaks are absolutely perfect!

Answer 5

The cook on that rump looked absolutely phenomenal!

Comments

At first glance of your post I almost read "The rump on that cook".

Answer 6

I loved eating at your restaurant, most unique dishes I’ve had in a while

Answer 7

Dam a Masterclass for free
Bravo

Answer 8

I agree with the comments about how well chef does, but we all have to keep in mind that there are literally thousands of good professional chefs that are preparing way more than six different cuts at a time, on a daily basis! Plus a bunch of other things going on at the same time; you know, chicken, pork, veggies, etc.! If you've ever been in a kitchen you know what I mean! But he is a great example and I like the way he explains things; short, sweet, and to the point.

Answer 9

A great demonstration of food logistics.
Different cook times delivered perfectly at the same time.
Congratulations.
JT

Answer 10

From the heart of Texas cattle country all I can say is great job chefI'd consider these as outstanding any day!

Answer 11

It's great to see action in the kitchen and not some self-designed studio. Great job

Answer 12

Brilliant chef thank you so much for sharing your time and expertise!

Answer 13

Absolutely agree with Will, as a chef, rare for fillet, medium rare for sirloin and defo medium for ribeye, because of fat content. Hope to see you guys soon, doing great job. Love it

Answer 14

These guys are seriously THE BUSINESS!!!

Answer 15

flipping well in awe that was truly a masterclass thank you so much

Answer 16

Masterclass. You guys are awesome. I’ve promised to take my best friend to Fallow the next time we’re in London. Much love from Norway.

Answer 17

Must read content for steak lovers and cooks alike. Thanks for sharing your experience

Answer 18

Great content. Me - from South Africa - like all the cuts mentioned. I like to grill my T-bones (2 inches at least) on the open fire at low heat open fire bone side down so that the bone can carry up the heat into the meat. Put down and grill the sides and plate.

Primerib is awesome as it has the rib eye and the cap. I prefer the cap over the eye at med rare to medium.

Fillet is spot on your content.

Rump is sometimes a hit and mis. Depends on the meat. Sirloin on the bone I like as it is a Tbone without fillet, but the bone can soak up the heat and keep the sirloin warm

Answer 19

What a treat to read!

Answer 20

Perfect indeed! Well done Chef.