How to cook it

Bring to room temperature 30 minutes before cooking. Sear in a screaming-hot pan, then rest 5–10 minutes and slice against the grain.

Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults or weakened immunity: choose medium-well or above and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.