BEFORE COOKING:

• Steaks should be at least 21mm-25mm thick
• If possible steaks should not be frozen and best cryovaced or fresh to preserve the meats ageing qualities (Ask your Butcher if unsure)
• Heat pan or BBQ to hot before placing steaks on the surface

Rare

• Cook for a few minutes per side (depending on thickness)
• Turn once only
• Cook until steak feels ‘very soft’ with back of tongs.
• Cook to an internal temperature of approximately 35°C

Medium Rare

• Cook on one side until moisture is just visible on top surface
• Turn once only
• Cook on other side until surface moisture is visible.
• Cook until steak feels ‘soft’ with back of tongs.
• Cook to an internal temperature of approximately 45°C

Medium

• Cook on one side until moisture is pooling on top surface
• Turn once only
• Cook on other side until surface moisture is visible.
• Cook until steak feels ‘springy’ with back of tongs.
• Cook to an internal temperature of approximately 55°C

Medium Well

• Cook on one side until moisture is pooling on top surface
• Turn once only
• Cook on other side until moisture is pooling on the surface.
• Reduce heat and cook until steak fells ‘firm’ with back of tongs.
• Cook until steak feels ‘springy’ with back of tongs.
• Cook to an internal temperature of approximately 65°C

Well Done

• Cook on one side until moisture is pooling on top surface
• Turn once only
• Cook on other side until moisture is pooling on the surface.
• Reduce heat and cook until steak fells ‘very firm’ with back of tongs.
• Cook until steak feels ‘springy’ with back of tongs.
• Cook to an internal temperature of approximately 75°C

AFTER COOKING:

• Position steaks in a warm place, or cover with foil and rest for 3-5 minutes.