Breville Dual Burner BGR600 Instruction Booklet page 16

HINTS & TIPS FOR GRILLING MEAT
HOW TO JUdGE A
STEAKS dONENESS
This doneness information below has been
kindly donated by the Meat & Livestock
Association of Australia.
There is an art to determining when your
steak, lamb chop or cutlet is cooked to the
correct degree of doneness:
• rare, medium-rare, medium, medium-
well or well done but it is easily mastered
with these handy hints and tips.
Rare
Cook for a few minutes per side, depending
on thickness.
Turn once only. Cook until steak feels very
soft with back of tongs. A meat thermometer
will show the internal temperature of a rare
steak as 55–60°C.
Medium Rare
Cook one side until moisture is just visible
on top surface.
Turn once only. Cook on the other side until
surface moisture is visible. Steak will be
cooked to medium rare when it feels soft
with back of tongs. A meat thermometer will
show the internal temperature of a medium
rare steak as 60–65°C.
Medium
Cook one side until moisture is pooling on
top surface.
Turn once only. Cook second side until
moisture is visible. Steak will be cooked to
medium when it feels springy with back of
tongs. A meat thermometer will show the
internal temperature of a medium steak as
65–70°C.
Medium Well
Cook one side until moisture is pooling on
top surface.
Turn and cook second side until moisture
is pooling on top. Reduce heat slightly and
continue to cook until steak feels firm with
back of tongs. A meat thermometer will
show the internal temperature of a medium
well steak as 70–75°C.
Well done
Cook one side until moisture is pooling on
top surface.
Turn and cook second side until moisture
is pooling on top. Reduce heat slightly and
continue to cook until steak feels very firm
with back of tongs. A meat thermometer will
show the internal temperature of a well done
steak as 75°C–85°C.
TIP
For tender and juicy steaks allow
steaks to rest loosely covered in foil
for approximately 5 minutes after
cooking.
15