1 Bleu

There must be careful consideration and strict hygiene assessments given to steaks that are to be cooked so lightly. The meat should be seared and sealed on each of its six sides. The meat should be totally raw internally. To touch, it should feel like a raw piece of meat.

Internal temperature: 10-29°C

2 Rare

Ensure that each of the six sides has an equal quantity of cooking and the temperature is kept above 175°C. The steak should have a 5-8mm depth of fully cooked meat around the exterior and a raw interior. To touch, the steak will feel slight resistance and then totally raw.

Internal temperature: 30-51°C

3 Medium Rare

Cook this as for the rare steak but it may be advantageous to finish the cooking in an oven to avoid over cooking one of the sides. The meat should be considerably more cooked than the rare steak but have a very pink/reddish colour and be very moist. To touch, the meat will be slightly resistant with some “give” in the middle.

Internal temperature: from 57°C to 63°C

4 Medium

This can be cooked in the same way to the rare. The look of the steak will be less pink in the middle and should be moist, but have less colour. To touch, the steak will resist but still have a small amount of ‘give’.

Internal temperature: 63-68°C

5 Medium Well

This steak should look cooked through with no hint of colour and a slight dryness around the exterior. The middle should still have a little moisture. To touch, it should be firm.

Internal temperature: 72-77°C

6 Well Done

The steak should look fully cooked and have no pinkness whatsoever. The meat colour should be shaded quite grey on the interior. To touch, it will be very firm.

Internal temperature: 77°C or above