Perfect Steak Temperatures Different cuts of steak should be cooked to different temperatures.Fat content, muscle structure and connective tissue all affect how the steak cooks and tastes.Fillet – 44–46°CLean and delicate.Sirloin – 46–48°CBalanced texture with a fat cap.T-Bone – Medium RareTwo muscles in one steak.Ribeye – 54–56°C (Medium)Higher fat, needs more heat.Picanha / Rump – Around MediumMore active muscles, slightly higher temperature helps tenderize the fibers.Cooking steak well isn’t just about heat —it’s about understanding the cut.⸻不同部位的牛排，适合的烹饪温度也不同。脂肪含量、肌肉结构和结缔组织都会影响最终的口感。菲力：44–46°C脂肪少，肉质最嫩。西冷：46–48°CT-Bone：三分熟一块牛排包含两种肌肉。肋眼：54–56°C（五分熟）脂肪多，需要更高温度。Picanha / Rump：五分熟左右 理解每一块肉，才能真正把牛排做好。#fallow伦敦[话题]# #fallowchefs[话题]# #Fallow餐厅[话题]##牛排[话题]#
408
2
218
43
举报
发布时间：2026-04-03 05:57全部评论
大家都在搜：
0
1