Cooking steak

The Perfect Steak

All steak may be cooked to suit individual tastes, from rare through to well done. When cooking steak, time yours to perfection by checking firmness, temperature and colour.

RARE

  • Firmness: Soft
  • Internal temperature: 45–47ºC
  • The meat is bloody and
    the juices are dark red

MEDIUM RARE

  • Firmness: Soft yet springy
  • Internal temperature: 50–52ºC
  • The centre is still bloody and
    the juices are light red

MEDIUM

  • Firmness: Firm and springy
  • Internal temperature: 55–60ºC
  • The centre of the meat is pink

WELL DONE

  • Firmness: Firm
  • Internal temperature: 64–70ºC
  • The meat is cooked throughout and
    the juices are clear