Butcher Block is committed to caring for the health and well-being of our partners and customers and playing a constructive role in supporting local health officials and government leaders.
There’s nothing quite like a good steak in the heart of winter, well, all year really, but especially in winter! If cooked to the perfect consistency, this could be one of the best meals you will eat all day. If you follow these few easy steps, you will be well on your way to creating a heavenly meal that is sure to whet your appetite at the very sight of it.
Tip: Resting the steak under foil for 2 to 3 minutes after keeps the steaks juicy and tender.
Rare – Cook for 2 to 3 minutes each side, turning it only once. Internal temperature approximately 55-60ºC
Medium Rare – Cook until moisture is visible on top. Turning only once, cook second side until moisture is visible on top and steak feels ‘soft’. Internal temperature approximately 60-65ºC
Medium – Cook until moisture is pooling on top. Turning only once, cook second side until moisture is visible and steak feels ‘springy’ but soft. Internal temperature approximately 65-70ºC
Medium Well Done – Cook until moisture is pooling on top. Turn and cook the second side until moisture is pooling. Reduce heat and continue to cook until ‘firm’. Internal temperature approximately 70ºC
Well Done – Cook one side until moisture is pooling on top. Turn to cook the other side until moisture is pooling. Reduce heat and cook until the steak feels ‘very firm’
Don’t forget to rest it…