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

Man, I love reading skilled chefs at work, and sharing how they do it. Great content

Answer 2

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

Answer 3

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

Answer 4

These guys are seriously THE BUSINESS!!!

Answer 5

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

Answer 6

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

Answer 7

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

Answer 8

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 9

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 10

Loads of people talk smack when others post pictures of their steaks. I couldn’t imagine any one of the trolls showing an end to end content of them cooking all these steaks at the same time, to this level of perfection.

These guys know their onions!

Answer 11

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

Answer 12

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

Answer 13

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 14

This is pure artwork.

Answer 15

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

Answer 16

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 17

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

Answer 18

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

Answer 19

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

Answer 20

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