Ever wondered how Michelin chefs cook the perfect steak? In this video, we’re using a Michelin-approved technique to take steak from blue to well done with precision. Follow along as we break down each step to achieve restaurant-quality results at home, using Heston Blumenthal’s unique method. Whether you prefer a rare steak or well done, this guide covers it all. From choosing the right cut to mastering heat control and finishing techniques, learn how to cook a steak like a pro with this Michelin-star method. Perfect for foodies, home cooks, and anyone looking to elevate their steak cooking.
Blue (Very Rare): 38°C (100°F)
Rare: 44-48°C (111-118°F)
Medium Rare: 48°C (118°F)
Medium: 50-52°C (122-126°F)
Medium Well: 56°C (133°F)
Well Done: 70°C+ (158°F+)
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41 Comments
Well done, chef… see what I did there 😏
Well done steak eaters just ruined what couldve been the best steak video in history
i work at a buffet and have to show the steak to the customer and what you would call a medium a customer would call rare lol but all of those came out amazing looking
That's really odd I can't see my typing.
This was the worst how to video I've ever seen. I feel dumber. Queeson…. wtf.
Only one is Cooked.
They should first teach you meat does not have cell walls , only plant cells have cell walls, good job of being convincing!
making cooking a steak sound harder than it is lmao what the hell is a queeson
I’ve never had rare or medium rare steak , where I come from every meet is well done . Is rare or medium rare good ?
You are cross contaminating that meat by touching everywhere, l wouldn't eat it.
Medium steak is the best, all you blue lovers out there you are disgusting 😆
Don't worry about offending well done lovers. They aren't smart enough to work a computer or smartphone to be able to watch this video.
Interesting video ….. if steak is 1.5" or thicker I use reverse sear ….. so in effect you are doing the 'rest first' …. anybody tried 2 methods side by side ?
I love this channel
Well done should be not an option! its medium rare or nothing!
People need to quit calling gas fire grills, grills. They need to call them what they are, a gas grill and not a charcoal grill, which is a completely different process and negates yet even more flavor additions to what is essentially the most boring piece of steak you can buy, which is also why you have to upgrade your cooking knowledge and skills in order to create a wellington, just to give the damn meat some flavor.
I love this insight on cooking temps and steak cuisine
Thumbnail has me starving. My wife easts her steaks prime rib and fillets well done. I dont take her out for steak anymore.
Quisan = crust
Big fan of this channel. Thanks!
I Love that dude's not ashamed to use a probe. I use one every day in a 4 Diamond hotel kitchen. I never understood that shit. It's a tool, just like your knife. It's to make the meal better, and not a single person enjoying your food is going to know if you probed their steak. It's the 2020's. People need to get over that prideful French bullshit. Lol rant over
Cross hatching is terrible compared to just actually giving it a nice sear
What is this quisan, or however it's spelled, that he was talking about?
The lack of oil on that grill annoys me….also I didn’t know Michelin liked tic tac toe marks instead of diamonds on their steaks
Also the dish guy that walked by didn’t say behind…..tsk tsk
My favorite part is him picking the worst cut for the well done steak as its overcooked, wrong, and you dont deserve the best quality cut because you're ruining the steak.
I like my steak completely dead thanks.
Any red is too close to living still
I like how he touches the meat then touches else where in kitchen than meat again
Lost respect as soon as it was a grill and not a pan
Well done is the only way.
I really want a steak rn
I think anything below medium has a raw texture on the mouth. I don't know how people enjoy that.
Squirrelly Dan has probably watched this.
Im sorry. There is 0 crust on those steaks. Just a bunch of grill marks.
I like my steak well done in the center and blue rare on the outside.
I too burn a grid into my steak and call it a myard reaction. Spot on other than that clear negligence.
I'm one of those "medium well" outliers. I need the 'cooked through' texture on steak.
What type of ketchup do most chefs prefer? Heinz? Hunts? Catsup from Dollar store?
Thanks
I'm amazed at the simple but ever effective method. Great job Chef
What temp was the oven?
Touching the steaks with his poopy hands