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Steak is an Australian favourite and for good reason. With some of the highest quality beef in the world Australians are spoiled with gourmet quality steak, however only a proper cooking technique can capitalise on this quality and produce deliciously tender and juicy slice of beef. How you like your steak prepared is personal preference, but for richest flavour professional chefs typically recommend medium-rare. Below you can find a table detailing the differences between preparations.
Doneness : Blue
Looks Like : Deep Red Centre
Tastes Like : Seared tasty crust with a very bloody and almost raw centre. Suited to only the most carnivorous.
Feels Like : Blue is a very chewy cut as the centre is essentially raw, typically still cool in the centre.
Internal Temperature : 15-35°C
Doneness : Rare
Looks Like : Warm Red Centre
Tastes Like : Tasty and strong beef flavour, lean tasting as fats haven’t had adequate time to melt and distribute throughout the steak.
Feels Like : Fatty steaks can be tougher but low-fat steaks are tender and extremely moist
Internal Temperature : 35-49°C
Doneness : Medium Rare
Looks Like : Bright Pink Centre
Tastes Like : Buttery centre with a delicious rich beefy flavour. The cooking style served as standard by most professional steakhouses
Feels Like : Tender and juicy with lots of moisture
Internal Temperature : 57-62°C
Doneness : Medium
Looks Like : Warm Pink Centre
Tastes Like : Almost the same flavour profile as medium rare but just less juicy
Feels Like : Still tender but starting to lose moisture content and become drier
Internal Temperature : 62-69°C
Doneness : Medium Well
Looks Like : Slightly Pink Centre
Tastes Like : Starting to lose rich beefy flavour and become duller. Good for those that don’t enjoy bloody cuts of meat.
Feels Like : Dry but still somewhat tender
Internal Temperature : 69-76°C
Doneness : Well Done
Looks Like : No Pink or Slight Blush
Tastes Like : Muted flavour profile compared to other levels of cooking. Some would say this is over cooked rather than well done.
Feels Like : Dry and tough
Internal Temperature : 76°C +
Once you have chosen how you like your steak cooked you can begin, but one more choice needs to be made. What will you cook it on, grill or griddle? On the griddle a steak gains a smokier flavour with thin strips of hatched crust on the surface. On a grill the steak can baste in its own juices, typically being moister than the griddled steak. Now onto the fun bit.
Backed by Shanes commitment to providing not just quality produce but premium service, you can rest assured that the team at Shane’s Gourmet Cuts is working hard to bring you a hassle free butcher experience.
We pride ourselves in gourmet quality cuts and providing restaurant quality at home.
Shane's meat is guaranteed to be delivered fresh, bringing store quality to your doorstep, hassle free.
Located in Engadine Central. Buying from Shane means you are supporting a small business and the community.
Shane's meat is Australian sourced, ensuring gourmet cuts which are tender, rich and fresh.