All beef products, with the exception of minced beef and burgers, can be cooked rare, medium or well done. Lamb and Veal can be cooked medium and well done. Pork, with the exception of fillets, should always be cooked well done.

You can tell the differences between cooked steaks by testing:

• Internal temperature • Firmness

• Outer colour • Moistness

• Inner colour • Shape

Rare or bleu (top left)

• Press-test: Soft

• The internal temperature is 45-47ºC

• The meat is bloody and the juices are dark red.

Medium rare or saignant (top right)

• Press-test: Soft yet springy

• The internal temperature is 50-52ºC

• The meat is still bloody in the centre and the meat juice is light red.

Medium or a point (bottom left)

• Press-test: Firm and springy

• The internal temperature is 55-60ºC

• The centre of the meat is pink.

Well done or bien cuit (bottom right)

• Press-test: Firm

• The internal temperature is 64-70ºC

• The meat is cooked throughout and the juices are clear.

Guide to steak cooking times

The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1" thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.

Rare: 1-2 minutes per side - rest for 6-8 minutes

Medium rare: 2-2.5 minutes per side - rest for 5 minutes

Medium: 3 minutes per side - rest for 4 minutes

Well done: 4.5 minutes per side - rest for 1 minute

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