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Steak Builder

Choose the cut, the weight and the doneness: the price follows the scale.

priced by the scale

Build Your Steak

Every cut has its price per 100 g. Choose the weight, the days in the ageing room and the doneness: the ticket adds it up as you go.

01 The Cut
02 The Weight
300 gServes One600 g
03 Days In The Ageing Room
What The Days Do
04 Doneness
05 A Sauce
06 Sides
the core temperature

The Doneness Guide

  1. A steak cut open, blue

    Blue

    46°C 115 °F

    Seared hard, a cool purple-red heart.

  2. A steak cut open, rare

    Rare

    52°C 125 °F

    A warm red centre, soft and juicy.

  3. A steak cut open, medium rare

    Medium Rare

    57°C 135 °F

    Rosy red, the fat just melting.

  4. A steak cut open, medium

    Medium

    63°C 145 °F

    Pink through, a firmer bite.

  5. A steak cut open, medium well

    Medium Well

    68°C 155 °F

    A trace of pink, mostly cooked.

  6. A steak cut open, well done

    Well Done

    74°C 165 °F

    Cooked through, brown to the heart.