British grillers Tips

teak & Roast Temps – Nailed Every Time

Doneness.   Description.               Target Temp (°C)          Notes

Blue.      Deep red, barely warm.          38–42°C.              Very soft, almost raw

Rare.      Red centre, cool warm.          45–49°C.             Soft with some resistance

Medium-Rare. Pink centre, juicy.      50–54°C.              Warm, tender, the sweet spot

Medium.  Just a hint of pink.               60–65°C.             Drier, more chew

Well Done. Fully cooked through.     66–70+°C.            No pink, firm, often dry

Dirty steak’s all about fire, flavour, and no messing. Get your lumpwood charcoal white-hot, then drop your seasoned steak (just salt for now) straight onto the coals. Sear for 1.5–2 mins a side, flip once, then brush off any ash. Rest for 5–10 mins, finish with cracked pepper or a bit of garlic butter. No grill, no nonsense – just pure beef and flame.

To add extra flavour to your steak, try this Griller’s Tip: just before it hits the coals, throw a few wood chunks or soaked chips on. Oak, hickory, or cherry work best. This will give you a subtle smoky edge without overpowering the crust. Remember, too much smoke can be a problem, so be quick. Fire, wood, steak – job done!