There’s nothing quite like the joy of a perfectly cooked steak. For us at Boi Gordo, and for anyone who loves the vibrant flavours of Brazilian churrasco, a steak isn’t just a meal – it’s an experience. The sizzle on the grill, the rich aroma, and that first tender, juicy bite… it all comes down to one crucial factor: temperature.
Whether you’re a seasoned churrasqueiro or just starting your journey into the world of grilling, understanding the ideal internal steak temperature is the key to unlocking consistent, mouth-watering results. Forget guesswork and prodding; a reliable meat thermometer, combined with our expert advice, will elevate your home cooking from good to truly unforgettable. At Boi Gordo, your favourite Brazilian butcher and grocery store in London, we’re here to help you nail it every time.
From the bustling streets of Rio to the heart of Upper Clapton Road, E9, the pursuit of the perfect steak unites us. So, grab your apron, and let’s dive into our ultimate steak temperature guide, ensuring every cut you take home from Boi Gordo is cooked to absolute perfection.
Why Internal Temperature is Your Best Friend for Perfect Steak
Many home cooks rely on visual cues or the touch test to determine steak doneness. While these methods can be learned, they’re often inconsistent. The most reliable way to achieve your desired doneness, whether it’s a succulent medium-rare Picanha or a tender medium Fraldinha, is by using a digital instant-read meat thermometer.
Understanding internal temperature is crucial for two main reasons:
- Precision: It removes the guesswork, giving you an exact reading of how cooked your steak truly is.
- Carry-over Cooking: Even after you remove your steak from the heat, its internal temperature will continue to rise by a few degrees (typically 3-5°C). This phenomenon, known as carry-over cooking, is vital to account for. You should always pull your steak off the heat a few degrees below your target temperature.
Understanding Doneness Levels & Target Temperatures
Here’s a simple guide to the internal temperatures for various levels of steak doneness. Remember, these are the temperatures after resting, so you’ll want to pull your steak off the heat a few degrees earlier.
- Rare: 52°C (125°F)
- Description: Cool red centre, very tender and juicy.
- Pull from heat at: 49-50°C (120-122°F)
- Medium-Rare: 54-57°C (130-135°F)
- Description: Warm red centre, incredibly tender and flavourful. Often the preferred doneness for premium cuts like Picanha in Brazilian churrasco.
- Pull from heat at: 52-54°C (125-130°F)
- Medium: 57-60°C (135-140°F)
- Description: Warm pink centre, firm yet juicy.
- Pull from heat at: 54-57°C (130-135°F)
- Medium-Well: 60-65°C (140-150°F)
- Description: Slightly pink centre, much firmer.
- Pull from heat at: 57-60°C (135-140°F)
- Well-Done: 65°C+ (150°F+)
- Description: Little to no pink, firm texture. While not typically a Brazilian preference for prime cuts, we respect all preferences!
- Pull from heat at: 63-65°C (145-150°F)
Cooking Your Boi Gordo Steak to Perfection
Once you know your target temperature, the cooking process becomes much simpler. Here’s how to apply this knowledge to the premium cuts you’ll find at Boi Gordo, your trusted Brazilian butcher in London.
Choosing Your Cut at Boi Gordo
The journey to the perfect steak starts with quality meat. At Boi Gordo, we pride ourselves on offering the finest Brazilian beef cuts, perfect for your churrasco. For grilling, consider:
- Picanha (Top Sirloin Cap): The undisputed king of Brazilian BBQ, known for its fat cap that renders beautifully.
- Fraldinha (Flank Steak): A flavourful, lean cut that’s fantastic when cooked medium-rare and sliced against the grain.
- Contra Filé (Sirloin Strip): A versatile and tender cut, excellent for steaks.
- Maminha (Bottom Sirloin): Another excellent choice, offering great flavour and tenderness.
Our expert butchers at Boi Gordo are always on hand at our Upper Clapton Road, E9 shop to help you select the perfect cut for your meal.
Prepping for the Grill or Pan
- Bring to Room Temperature: Remove your steak from the fridge 30-60 minutes before cooking. This helps it cook more evenly.
- Season Generously: For authentic churrasco flavour, a generous sprinkle of coarse sea salt is often all you need. You can also add black pepper or your favourite rub.
- Pat Dry: A dry surface ensures a better sear.
The Cooking Process
Whether you’re grilling outdoors or pan-searing indoors, the principle remains the same:
- High Heat Sear: Start with a very hot grill or cast-iron pan. Sear the steak for 2-4 minutes per side to develop a beautiful, flavourful crust.
- Lower Heat Finish (if needed): For thicker steaks, you might move them to a cooler part of the grill or lower the heat on the hob to finish cooking to your desired internal temperature without burning the exterior.
- Check Temperature: Insert your digital thermometer into the thickest part of the steak, avoiding bone or fat. Check frequently as it approaches your target pull temperature.
- Flip & Rotate: For even cooking and grilling marks, flip your steak every couple of minutes.
The Golden Rule: Resting Your Steak
This step is non-negotiable for a truly juicy steak! Once your steak reaches its target pull temperature, remove it from the heat and transfer it to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes (longer for very thick cuts).
Why rest? Cooking causes the muscle fibres to contract, pushing the juices to the centre. Resting allows these juices to redistribute throughout the steak, resulting in a more tender, succulent, and flavourful experience. It’s also during this time that carry-over cooking completes, bringing your steak to its final, perfect temperature.
Boi Gordo’s Top Tips for Churrasco Excellence
- Invest in a Good Thermometer: It’s the single best tool for consistent results.
- Don’t Overcrowd: Cook steaks in batches if necessary to maintain high heat and achieve a good sear.
- Salt is Key: Don’t be shy with coarse salt; it’s fundamental to Brazilian steak flavour.
- Slice Against the Grain: For maximum tenderness, especially with cuts like Fraldinha, always slice your cooked and rested steak against the grain.
- Explore Our Range: Experiment with different premium beef cuts from Boi Gordo. Each offers a unique flavour and texture profile perfect for your churrasco.
- Pair with Brazilian Sides: Complete your authentic Brazilian meal with ingredients from our grocery section, like farofa, pão de queijo, or a refreshing Vinagrete salad.
Mastering the perfect steak temperature isn’t just about cooking; it’s about honouring the meat, celebrating Brazilian food culture, and bringing people together over incredible food. With this guide and the exceptional quality cuts from Boi Gordo, you’re well on your way to becoming a churrasco legend in your own London kitchen.
Ready to put your new knowledge to the test? Visit us at Boi Gordo on 103 Upper Clapton Rd, E9 9BBU, London. Our friendly team is always here to offer advice, provide the finest Brazilian beef cuts, and help you discover authentic imported Brazilian food products. Come and experience the taste of Brazil, right here in London!
