Steak Selection and Cooking Guide

Serves 1
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Directions

  1. 1Cook the Fillet Tenderloin steak to 44-460C for a rare finish, ensuring it's seared on the outside but tender inside.
  2. 2Cook the Fillet Tenderloin steak to 44-460C for a rare finish, ensuring it's seared on the outside but tender inside.
  3. 3Cook the Fillet Tenderloin steak to 44-460C for a rare finish, ensuring it's seared on the outside but tender inside.
  4. 4Slice the cooked Fillet Tenderloin into thick pieces.
  5. 5Slice the cooked Fillet Tenderloin into thick pieces.
  6. 6Slice the cooked Fillet Tenderloin into thick pieces.
  7. 7Season the sliced Fillet Tenderloin with salt.
  8. 8Season the sliced Fillet Tenderloin with salt.
  9. 9Season the sliced Fillet Tenderloin with salt.
  10. 10Cook the Sirloin New York Strip steak to 480C for a perfect medium rare, noting its lean middle and single muscle group.
  11. 11Cook the Sirloin New York Strip steak to 480C for a perfect medium rare, noting its lean middle and single muscle group.
  12. 12Cook the Sirloin New York Strip steak to 480C for a perfect medium rare, noting its lean middle and single muscle group.
  13. 13Slice the cooked Sirloin steak across the grain.
  14. 14Slice the cooked Sirloin steak across the grain.
  15. 15Slice the cooked Sirloin steak across the grain.
  16. 16Cook the T-Bone steak, protecting the fillet part throughout the cooking process.
  17. 17Cook the T-Bone steak, protecting the fillet part throughout the cooking process.
  18. 18Cook the T-Bone steak, protecting the fillet part throughout the cooking process.
  19. 19Cut the T-bone to check the doneness of the fillet part, aiming for a beautiful pink blush all the way through at 460C.
  20. 20Cut the T-bone to check the doneness of the fillet part, aiming for a beautiful pink blush all the way through at 460C.
  21. 21Cut the T-bone to check the doneness of the fillet part, aiming for a beautiful pink blush all the way through at 460C.
  22. 22Cut the sirloin side of the T-bone, which should be medium rare, without sacrificing the cooking of the fillet.
  23. 23Cut the sirloin side of the T-bone, which should be medium rare, without sacrificing the cooking of the fillet.
  24. 24Cut the sirloin side of the T-bone, which should be medium rare, without sacrificing the cooking of the fillet.
  25. 25Mainly cook the T-bone on the rib side to achieve even doneness.
  26. 26Mainly cook the T-bone on the rib side to achieve even doneness.
  27. 27Mainly cook the T-bone on the rib side to achieve even doneness.
  28. 28Check the temperature of the T-bone with a thermometer, aiming for medium rare to medium.
  29. 29Check the temperature of the T-bone with a thermometer, aiming for medium rare to medium.
  30. 30Check the temperature of the T-bone with a thermometer, aiming for medium rare to medium.
  31. 31Cook the Ribeye steak to 54-560C for a medium doneness, allowing the fat and connective collagen to break down due to its varied muscle structure.
  32. 32Cook the Ribeye steak to 54-560C for a medium doneness, allowing the fat and connective collagen to break down due to its varied muscle structure.
  33. 33Cook the Ribeye steak to 54-560C for a medium doneness, allowing the fat and connective collagen to break down due to its varied muscle structure.
  34. 34Slice the cooked Ribeye steak, observing the varying doneness across different parts due to fat protection and heat distribution.
  35. 35Slice the cooked Ribeye steak, observing the varying doneness across different parts due to fat protection and heat distribution.
  36. 36Slice the cooked Ribeye steak, observing the varying doneness across different parts due to fat protection and heat distribution.
  37. 37Cook the Picanha Rump Cap steak to a proper medium at 560C, as it's a hard-working muscle that needs more heat to break down its fibers.
  38. 38Cook the Picanha Rump Cap steak to a proper medium at 560C, as it's a hard-working muscle that needs more heat to break down its fibers.
  39. 39Cook the Picanha Rump Cap steak to a proper medium at 560C, as it's a hard-working muscle that needs more heat to break down its fibers.
  40. 40Slice the cooked Picanha steak to observe its distinct texture and proper medium doneness.
  41. 41Slice the cooked Picanha steak to observe its distinct texture and proper medium doneness.
  42. 42Slice the cooked Picanha steak to observe its distinct texture and proper medium doneness.
  43. 43Cook the Rump steak slightly higher to a nice medium, ensuring the fibers are broken down for an even cook.
  44. 44Cook the Rump steak slightly higher to a nice medium, ensuring the fibers are broken down for an even cook.
  45. 45Cook the Rump steak slightly higher to a nice medium, ensuring the fibers are broken down for an even cook.
  46. 46Slice the cooked Rump steak to achieve a nice even cook throughout.
  47. 47Slice the cooked Rump steak to achieve a nice even cook throughout.
  48. 48Slice the cooked Rump steak to achieve a nice even cook throughout.

Ingredients

  • Fillet Tenderloin steak
  • Fillet Tenderloin steak
  • Fillet Tenderloin steak
  • Sirloin New York Strip steak
  • Sirloin New York Strip steak
  • Sirloin New York Strip steak
  • T-Bone steak
  • T-Bone steak
  • T-Bone steak
  • Ribeye steak
  • Ribeye steak
  • Ribeye steak
  • Picanha Rump Cap steak
  • Picanha Rump Cap steak
  • Picanha Rump Cap steak
  • Rump steak
  • Rump steak
  • Rump steak

Equipment

grillcutting boardknifethermometer

Tips

  • For Fillet Tenderloin, best served rare at 44-460C.
  • For Sirloin, cooked at 480C for perfect medium rare, utilizing its lean middle and single muscle group.
  • For T-Bone, protect the fillet during cooking to achieve a pink blush all the way through at 460C for the fillet, and medium rare for the sirloin side by cooking mainly on the rib side.
  • For Ribeye, aim for 54-560C (medium) to allow fat and connective collagen to break down due to uneven heat distribution.
  • For Picanha, cook to a proper medium at 560C as it's a hard-working muscle requiring more heat to break down its fibers.
  • For Rump, cook slightly higher to a nice medium to break down its fibers for an even cook.
Steak Selection and Cooking Guide | Clip Recipe