MV AZURA- STEAK COOKING GUIDE

Bleu
There must be careful consideration and strict hygiene assessments given to steaks
that are to be cooked so lightly. The meat should be seared and sealed on each
of its six sides. The meat should be totally raw internally. To touch, it should feel like
a raw piece of meat.
Internal temperature: 10-29C

Rare
Ensure that each of the six sides has an equal quantity of cooking and the
temperature is kept above 175C. The steak should have a 5-8mm depth of fully
cooked meat around the exterior and a raw interior. To touch, the steak will feel
slight resistance and then totally raw.
Internal temperature: 30-51C

Medium Rare
Cook this as for the rare steak but it may be advantageous to finish the cooking in
an oven to avoid over cooking one of the sides. The meat should be considerably
more cooked than the rare steak but have a very pink/reddish colour and be very
moist. To touch, the meat will be slightly resistant with some give in the middle.
Internal temperature: from 57C to 63C

Medium
This can be cooked in the same way to the rare. The look of the steak will be less
pink in the middle and should be moist, but have less colour. To touch, the steak
will resist but still have a small amount of give.
Internal temperature: 63-68C

Medium Well
This steak should look cooked through with no hint of colour and a slight dryness
around the exterior. The middle should still have a little moisture. To touch, it should
be firm.
Internal temperature: 72-77C

Well Done
The steak should look fully cooked and have no pinkness whatsoever. The meat
colour should be shaded quite grey on the interior. To touch, it will be very firm.
Internal temperature: 77C or above