British grillers tips

Steak & 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.

Leave the fat cap on it bastes the meat as it cooks. And don’t bin it – crisp it up and eat it. Proper flavour, proper Griller behaviour..

Score the fat shallow criss-cross cuts. Helps it render evenly and gives you that golden, crispy finish.

Slice the rump cap with the grain into thick steaks, fold 'em into a crescent, and skewer 'em fat side out proper Brazilian-style grilling. Rotate over hot coals till the fat blisters and the beef hits medium rare. It’s theatre and flavour all in one.