- Remove meat from fridge at least 30mins prior to cooking. This is particularly important for meat with marbling, to allow the soluble fat to melt through the beef, adding flavour and juiciness
- Season with salt and pepper just before cooking.
- Cook in a pan or on a BBQ over medium/high heat Turn once until desired doneness is reached.
- Rest steak for at least 5mins before cutting, or for roasts, rest for 20mins.
Cooking Tips from Barossa Fine Foods
January 21, 2023
Learn how to cook your steaks to perfection!
Rare
Cook for a few minutes per side, depending on thickness. Steak is ready when it feels very soft with back of tongs.
Internal temperature: 55-60°.
Medium Rare
Cook on each side until surface moisture is just visible, Steak is ready when it feels soft with back of tongs.
Internal temperature: 60-65°.
Medium
Cook until moisture is pooling on first side, then cook on second side until moisture is visible. Steak is ready when it feels springy with back of tongs.
Internal temperature: 65-70°.
Medium Well
Cook on each side until moisture is pooling on top surface. Steak is ready when it feels firm with back of tongs.
Internal temperature: 70-75°.
Well Done
Cook on each side until moisture is pooling on top surface. Continue cooking until steak feels very firm with back of tongs.
Internal temperature: 75-80°.
Get Started
For your next cook-up and to prepare your own perfect steak, stop by Barossa Fine Foods Hilton Plaza today and grab everything you need for a delicious home cooked meal.
- Remove meat from fridge at least 30mins prior to cooking. This is particularly important for meat with marbling, to allow the soluble fat to melt through the beef, adding flavour and juiciness
- Season with salt and pepper just before cooking.
- Cook in a pan or on a BBQ over medium/high heat Turn once until desired doneness is reached.
- Rest steak for at least 5mins before cutting, or for roasts, rest for 20mins.
Learn how to cook your steaks to perfection!