How Chefs Cook Every Steak Cut
Fallow
@fallowchefsAbout
We're Jack and Will & we run Fallow, Roe & FOWL restaurants in London. For enquiries, contact [email protected]
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Video Description
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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