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

I have a reservation for fallow in May. Can't wait to taste your amazing food. Love these contents.

Answer 2

Steaks look absolutely bangin! I’ll be dining at Fallow next tuesday, can’t wait!

Answer 3

Love your content. I'm a chef in America, so our temps are slightly different, mainly because everyone fears getting sick from bacteria. Here is a list of our temps for those who are curious. Rare= 120F-40C, Medium Rare=130F-55C, Medium=140F-60C, Medium Well=150F=63C, Well Done=155F-70C, Ground Beef anything=160F-71C and chicken is always 165F -73C. I prefer my steaks around the 130°F range. Great content, your steaks look fantastic! Question: How does everyone typically eat steak in the UK, like this, around rare to medium?

Answer 4

Love this content. Absolutely the best way to learn are these contents

Answer 5

Great content! I learned a lot. Thanks.

Answer 6

Bro's out here spitting facts and knowledge! A walking, talking, cooking encyclopedia!

Answer 7

How talented is he..... incredible knowledge, skills and concentration.

Answer 8

I learnt a lot from this content bravo

Answer 9

That's a great point about letting the Chef choose the meat temp, he knows the background of the meat. I typically ask for everything Med.

Answer 10

Cant wait to eat here on Monday, Your food always looks amazing and really cant wait to try what you have to offer

Answer 11

Fabulous, this content is mega!. Thanks Fallow and the team.

Answer 12

I could tell from the cuts that in North America what you call "sirloin" we call striploin or NY steak. I wanted to know what we call sirloin here is equivalent to there so after a bit of digging, centre-cut or prime rump is probably closest. I can understand having different names but when the names are the same for different things, definitely gets confusing.

Glad to see you keep all different types of your steaks decently rare as well.

Answer 13

Lived in Mexico for a few years, they love a picanha, more people should try it because it’s so good when cooked well

Answer 14

Incredible work

Answer 15

A top-class professional!

Answer 16

Fantastic steak cooking. He can come and work for me!!

Answer 17

The best cut is the karamansham. Oof that with a mule dakah dakah reduction. Chefs kiss

Answer 18

I don't debate, I just do both lmao - so real

Answer 19

This is masterful - fantastic job and so educational.

Answer 20

Absolutely gorgeous. As a home cook the picanha has been a challenge for me because of the fat/meat distribution