How Chefs Cook Every Type of Steak

Contains affiliate links (Ad): Thermapen ONE thermometer(UK): https://818bsb-cp.myshopify.com/hcolmi Thermapen ONE thermometer(US): https://thermoworks.sjv.io/DWWEQ5 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