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+) linktr.ee/fallowrestaurant For enquiries, contact media@fallowrestaurant.com