How Michelin Chefs Cook Steak (From Blue to Well Done)

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+)

[JordanSlash]

For anyone who doesn't understand the numbers he is saying, that is what you are ordering. When you order Medium Rare, you are ordering a temperature, not your own esoteric idea of what the color pink is.

[Nosceteipsum]

I spend all my life cooking meat without a probe. Sometimes it would come out good, sometimes under or too well done. After buying a cheap probe, my life changed. No need to think of time, just technique. Now I can cool accurately any piece of meat. Probably the best buy in my life in terms of cooking.

[lynch]

So the steaks cook for 4 mins (30 seconds each side before flipping), then into the oven at 180degrees C (2 mins each side before flipping), probe and roughly 4 minutes total is where he removes the medium-rare, 6 minutes medium, 8 mins for medium-well and 10 mins for well-done. Then the 40C drawer is to raise their temps, until the target temp, then cover with a lid and set a 10 minute timer for resting. Blue is 38C, rare 44-46C, medium-rare 48C, medium 50-52C, medium-well 56C, well-done 60C. Finally, from Heston’s other steak recipes, remove pan from heat, add butter/aromatics and beef juice from steaks, slice up the steaks and spoon the dressing over it. Will be trying this out, thanks.

[csarcpab]

This is definitely the best and most comprehensive guide I've seen online on steak terms and temps. I love how he precisely and objectively is able to show the difference with temperature.

[ceeaymoore]

The nicest possible way a chef can talk about well done steak. I really appreciate the professionalism

[tommac]

My favorite part of these FALLOW instructional videos' is that the chef is not an egotist. He makes it about the food and not himself.

[tattoomesam]

Finally a video where the chef explains all the levels of doneness and there aren’t the usual “That’s fooking raw” comments

[chechoaus]

This is passion in the form of a chef.

[hananyariv]

This is the real deal. a real chef that understand thermodynamics is the way to go. hats off chef !

[MrJacobThrall]

Love this. Genuinely expected a lot of the myths and alchemy that seem to accompany steak cooking guides. There seem to be lots of things that you must/should do, often for badly explained reasons, and that don't actually stand up to scrutiny – they're just things that that chef was told to do as an apprentice, and so they still do them, whether they confer any real advantages or not.

How heat interacts with meat is essentially a mix of physics and biology, so it makes a lot of sense to treat it that way when explaining it – even when you get practiced enough to do it instinctively, those are still the processes you're working with.

[Jan-yclr]

Really nice to see chefs applying the knowledge that Heston has acquired with the help of food scientist. I think a lot of chefs would rather stick with their old ways because that's what they've always done.

[jozzoazoa]

Mate, because of your video our home cooked steaks were absolutely terrific and on point today. Thank you!

[MikkoVille]

Seriously, these videos are some of the best on YouTube to improve my cooking game. Thanks for making them!

[stevenswall]

0:15 If you pat the steaks dry you'll steam them less and have an easier time getting a crust. That being said, if you have enough heat in a professional setting it's not as necessary.

[HardTimesUK]

Yes Chef! I know I say this a lot but the openness and insight you guys give is invaluable. I’m over next Wednesday with a mate and can’t wait! Best channel on YouTube!

[CG-hfcd]

I've noticed as I've gotten older (30 years old now) that the more done I like my steak. Back when I was in elementary/middle school I liked rare, then high school and a little after medium rare. Now at 30 I still like medium rare, but prefer medium.

[TheIndyRex]

Man is a true professional, committed to the craft completely.

[DMonath]

Chef's mastery of the skills he's executing is undeniable, but it's a crime to refer to that cross-hatching as a proper crust. Imagine if he executed a crisp flat sear on these otherwise beautiful steaks.

[Billy_B]

The grate marks can do one, prefer to have caramelisation all over the crust

[stevel]

Unless you're a pro like this guy you will never get the touch method down. You need to cook hundreds of steaks of all different varieties and weights to get that good. The best thing I ever did was buy an instant read thermometer, I haven't over cooked a steak since...