# Steak Selection and Cooking Guide

A comprehensive guide on cooking different types of steak to their optimal temperatures for perfect texture and flavor.

- Cuisine: Brazilian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Cook the Fillet Tenderloin steak to 44-460C for a rare finish, ensuring it's seared on the outside but tender inside.
2. Slice the cooked Fillet Tenderloin into thick pieces.
3. Season the sliced Fillet Tenderloin with salt.
4. Cook the Sirloin New York Strip steak to 480C for a perfect medium rare, noting its lean middle and single muscle group.
5. Slice the cooked Sirloin steak across the grain.
6. Cook the T-Bone steak, protecting the fillet part throughout the cooking process.
7. Cut the T-bone to check the doneness of the fillet part, aiming for a beautiful pink blush all the way through at 460C.
8. Cut the sirloin side of the T-bone, which should be medium rare, without sacrificing the cooking of the fillet.
9. Mainly cook the T-bone on the rib side to achieve even doneness.
10. Check the temperature of the T-bone with a thermometer, aiming for medium rare to medium.
11. Cook 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.
12. Slice the cooked Ribeye steak, observing the varying doneness across different parts due to fat protection and heat distribution.
13. Cook 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.
14. Slice the cooked Picanha steak to observe its distinct texture and proper medium doneness.
15. Cook the Rump steak slightly higher to a nice medium, ensuring the fibers are broken down for an even cook.
16. Slice the cooked Rump steak to achieve a nice even cook throughout.

## Equipment

- grill
- cutting board
- knife
- thermometer

## 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.

## Source

- Original video: https://www.tiktok.com/@fallowchefs/video/7490974664911490326
- Recipe page: https://www.cliprecipe.com/recipe/d69583cf-5306-4c4e-bb3f-c2f0b1eac161
- Extracted: 2025-12-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt