How Chefs Cook Every Steak Cut
Автор: Fallow
Загружено: 2025-04-01
Просмотров: 676076
Ever wondered how Michelin chefs cook every type of steak to perfection? In this video, we’re breaking down exactly how to cook six different cuts—Picanha, Rump, Sirloin, T-Bone, Fillet, and Ribeye—using a Michelin-approved method that delivers restaurant-quality results at home.
We guide you through every step from mastering medium-rare Sirloin at 48°C to nailing medium Ribeye at 56°C. Learn how to control temperature, choose the right cut, and finish each steak like a chef.
Whether you're a steak purist or experimenting with new cuts, this guide is perfect for food lovers, home cooks, and anyone looking to elevate their steak game.
Picanha - Medium - 56°C
Rump - Medium - 56°C
Sirloin - Medium Rare - 48°C
T-Bone - Medium Rare - 48°C 46°C
Fillet - Medium Rare - 44 46°C
Ribeye - 54 56°C
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