At what meat temperatures should different steak cuts be cooked?

Question

May I ask if someone can share the ideal cooking temperatures for the various cuts of steak?

Answer 1

He cooked 6 different steak cuts each to a different doneness simultaneously and every steak had some of the most even cooking I have ever seen for their respective cuts. Simply incredible.

Comments

You are clueless.

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After a while, it just has to be conditioning from being in the kitchen for years

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 Yeees of course. Please show us how you cook 2 of your favourite cuts and to desired wellness.

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cringe zoomer

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While teaching the whole time. Five stars.

Answer 2

Hands down the best cooking channel straight to directions, no misleading, no bullshit.

Comments

agreed

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It's the demi-glace of cooking channels.

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I wouldnt say it is the best. But very very good. They say and teach some fundaments well. For me, its always the same. You cant be the best doing various meat, without using charcoal. If I dont get banned from this forum I will say how it is. Charcoal, charcoal, charcoal. Its so much better than what we saw. All the tecnics everything they said it is true. But the TASTE.. charcoal is so much better. So if you are not using it, you are not the "best". My opinion

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couldnt agree more, no wonder theyre blowing up

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AGREED. No intro. Just straight to science baby

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He's saying it's the best cooking channel, not necessarily the best content ever made on how to cook steaks, lol. And I 100% agree with @Jxnna2

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Aren’t you getting bored of this perma-comment?

Answer 3

I like that I learn and I’m not spoken to like a child. This channel is for people who love to cook and want to get better

Comments

Agreed!

Answer 4

I've seen a lot of steak content. This was a masterclass.

Comments

HE COOKED ALL OF THE DIFFERENT CUTS TO PERFECTION IN PARALLEL!? The flex of it all! And he did it while teaching us the important differences and treatments of each cut. Just wildly deeply talented

Answer 5

Chef over here perfectly cooking 6 different cuts at the same time, all while narrating for the camera. Absolute unit!

Answer 6

It's so nice to see a steak cooking content that acknowledges that different cuts and different quality of meat need to be cooked differently. So many cooking contents take a one size fits all approach and I find that really frustrating.

Comments

Yeah, medium rare or bust seems to be the narrative, regardless of the cut. As chef pointed out, fillet steak is better served rare while picanha is better medium.

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"Just push it with your finger to feel if it's cooked"
Yeeeah, sure. I'll keep pushing this eye fillet until it feels as firm as rump. Good call

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Exactly; for example cooking ribeye to med rare would be chewy and you'd get hunks of raw fat - med even a bit over is best make sure that fat is rendered out fully. I very much would not cook a flank or rump like that - they'd be tough af.

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​@richmondvand147 depends on the cooking method and the thickness. Sous vide a ribeye to medium rare the fat renders perfectly.

Answer 7

Fuck's sake, when I saw the title how to cook every type of steak I didn't realise you were going to be cooking them all at the same time. Great content as always, got to be my favourite cooking channel as you guys just get on with the job while explaining everything you are doing as you go.

Comments

there still will be some blokes commenting saying its too raw or hes doing it wrong

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How did u get to say the f word and it didn't get deleted. They delete every profanity I use.

Answer 8

I’ve worked in kitchens for 22 years and cooked so many steaks. This cat knows what he is doing and I cannot disagree with any of it

Answer 9

“I’m happy for the chef to recommend it” what a beautiful phrase. love the sentiment

Comments

Agreed.  I'll use that line next time I order steak in a restaurant.

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I'm going to use it too, never thought of it. I always go medium rare.

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I learned this recently, and had a chance to go to an amazing steak restaurant when I visited Sydney (The Gidley). The chef recommended the particular cut I chose to be medium, and it was so, so good.

The connective tissue had just broken down, and it was a better experience than it would have been if I'd ordered my usual medium-rare.

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I'll take this on board. I've always always ordered med-rare

Answer 10

Also, REALLY appreciate that Chef makes no bones about using thermometers and timers. Too many chefs think its a crutch, when its really something that ensures consistency.

Comments

Hence the stars.

Answer 11

The difference between arrogance and true passion demonstrated to perfection.
 For someone to run one of the best restaurants in the world, yet share their techniques, their recipes and love for food, with everyone shows true character and love for the craft.
Fallow/Jack and Will are a masterclass in class who deserve the utmost respect. Keep up the amazing work and content.

Answer 12

Ok, what just happened here? This human just gave credit to his past life, goes on to execute and demonstrate a set of skills he has done a thousand times IRL and also manages to teach the masses. So, you just won a fan for life. Love from Canada and I have taken up the challenge to come to Fallow and see how it is done properly. This is both technique and art captured and shared.

Answer 13

What I like about these is that you can see that he is "in the zone", the movements the tempo, how he talks about it. You can see that it's business for these guys and that they are in their prime right now. No fancy slow talk over one steak but not too rushed at the same time. A breath of fresh air this content.

Comments

Yeah, there's something truly satisfying about reading someone who has mastered their craft do their thing. This content is an incredible demonstration of his skills as a chef and a teacher

Answer 14

Ribeye gang, checking in

Comments

I think it was a Good Eats episode I read years ago that converted me to a ribeye believer. Probably the most forgiving to cook at home.

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Picanha>Ribeye that said ribeye is a very close second

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​@justblaze7907 pichana is very overrated, IMO.  I've had them at Brazillian steak houses and dry aged at home.  Both were underwhelming.  Edited to say: I'm not saying they're bad.  Very good steaks, but given a choice, they won't be my top choice.  Cheers.

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aye aye chef

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entrecote

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Ribeye that thick is the secret. It's almost impossible to mess up when it's that thick.

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Hold my beer...Actually have a chunk of ribeye for this evening. I always look at the cross sectional size before I decide if I want two steaks or one chunk that I'll cut to serve.

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Too fatty

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I share the chef's preference for taking ribeye to medium or at least a bit past medium rare. Just a bit of additional doneness to render some of that marbling is fantastic.

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New York Strip is my favourite. Best balance of flavour and texture.

Answer 15

I don't know why anyone would watch 'telly chefs' anymore, you guys nail it every time. Can't wait to visit one of your restaurants

Answer 16

Just to give a heads up, "rump" in UK and other commonwealth countries, is what we call the Sirloin in the US. And the Sirloin to them is what we call the NY Strip. The Pecanha is what Americans refer to as Sirloin Cap. The "fill-it" aka the "filet" is the tenderloin steak or the Filet mignon. Literally translates to cute cut in French. So the t-bone is what he calls the Sirloin and Filet- in the US it's the bone in version of the NY strip and Filet Mignon kept together, all in all my favorite steak probably. Been a butcher for 12 years so just wanted to clear the air

Comments

Alright will try, thanks bro. I’m from Cyprus and we take our pork chops seriously

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I know you love your pork over there bro. Yeah a decent butcher should help you out bro. Just give them some warning. You may have to buy the whole joint with the bones on like a rib roast and then portion yourself. But is definitely possible. My supplier always sends me bone on/in and I have to specify of the bone

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Will try and come back to you

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Sorry mate, I'm in the US as implied by my first comment. My basic suggestion, even though I don't work there, is to find any butcher shop and ask for bone-in Pork Loin chops. Assuming they have a way to give that to you it should be no problem. The loin chop is by far the most common chop, though there are some others. A leg chop, aka a ham chop/steak before it's cured or smoked, or a shoulder chop, which is part of the from shoulder cut with the blade bone in, is a semi-common cut in the US. Also, technically speaking, there are 3 potential pork loin chops. The loin end chop, Rib end chop, and center cut chop. Don't want to get too jargon-y so I'll just stop there lol.

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Jesus Christ, thanks amigo

Answer 17

Most informative cooking channel. This and ordinary sausage

Comments

BIG TIME. These guys know their stuff. And they are so great at explaining why. And they seem like nice people! Thumbs up.

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All hail the sausage man!

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collab needed

Answer 18

Regarding the temperature being high or low. I agree. Its much easier to get it a bit to the low side and then adjust than go to that "script number" and then its over, its done. 100% agree with that - amazing content

Comments

always make room for residual heat, can always pop it back on.

Answer 19

Wow, all those cuts cooked at the same time to perfection. A multitasking maestro!

Answer 20

wow
I understand the theory behind it but cooking cuts of that size simultaneously to that level of perfection is something only a real pro can do.
Nothing beats experience.