The Perfect Steak
Any steak can be cooked to suit your own individual taste although many come with a recommendation. When cooking steak, it’s all about firmness, temperature and colour. Knowing the desired internal temperature of what you are about to cook is the start.

We hope our doneness chart below will be of some help...

RARE
• Firmness: Soft
• Remove off heat: 51ºc
• Rest until: 54ºC
• The meat is bloody and the juices are dark red

MEDIUM RARE
• Firmness: Soft yet supple
• Remove off heat: 54ºC
• Rest until: 57ºC
• The centre is still bloody and the juices are light red

MEDIUM
• Firmness: Firm and springy
• Remove off heat: 60ºC
• Rest until: 63ºC
• The centre of the meat is pink

MEDIUM WELL
• Firmness: Firm
• Remove off heat: 68ºC
• Rest until: 71ºC
• The meat is practically fully cooked and the juices are almost clear

Resting time is very important before serving a piece of steak – this is the time meat should be left idle so that the juices redistribute into the meat and they don’t all leak out as soon as you make that first cut. While your meat is resting, the internal temperature continues to rise because it is continuing to cook internally.

A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.

Rosso at Amwaj Rotana is proud to present a special menu this month of grass-fed dry aged beef and succulent lamb. Click here to discover the tantalizing menu.

For reservations or more information, please call +971 (0)4 428 2000 or
email online.amwaj@rotana.com.