Degree of Doneness
Beef doneness affects the texture, flavour, and juiciness of your finished steak. These are Laurel Oak Steaks' chef-tested secrets to cooking the perfect steak every time.
Bring your steak to room temperature before cooking for the best results. We recommend medium rare for most steaks, but you may prefer different doneness. Here’s how each different doneness will affect the steak flavor and texture.
Photo credits: ThermoPro
Cooking times and temperatures may vary with method of preparation, size and shape of the Laurel Oak Beef cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
Insert thermometer through the side of the cut, tip in the center, not touching bone or fat.
Remove steaks and burgers from heat when thermometer is 5°F lower than desired doneness. Roasts should be removed from heat when thermometer is 5-10°F lower.
Rest steaks and roasts. Temperature will continue to rise while resting.
GRILLING, BRAISING OR BROILING
STEAKS AND BURGERS
Cooking times and temperatures may vary with method of preparation, size and shape of the Laurel Oak Beef cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
Insert thermometer through side of cut, tip in the center, not touching bone or fat.
Remove steaks and burgers from heat when thermometer registers 5°F lower than desired doneness.
Rest your steaks. Temperature will continue to rise.
ROASTING
Cooking times and temperatures may vary with method of preparation, size and shape of the Laurel Oak Beef cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.
Insert thermometer through side of cut, tip in the center, not touching bone or fat.
Remove from heat when thermometer registers 5-10°F lower than desired doneness.
Rest your roast. Temperature will continue to rise while resting.
