How Michelin Chefs Cook Every Steak (Rump to Ribeye)

Ever wondered how Michelin chefs cook every type of steak to perfection? In this video, we’re breaking down exactly how to cook six different cuts—Picanha, Rump, Sirloin, T-Bone, Fillet, and Ribeye—using a Michelin-approved method that delivers restaurant-quality results at home. We guide you through every step from mastering medium-rare Sirloin at 48°C to nailing medium Ribeye at 56°C. Learn how to control temperature, choose the right cut, and finish each steak like a chef. Whether you're a steak purist or experimenting with new cuts, this guide is perfect for food lovers, home cooks, and anyone looking to elevate their steak game. - Picanha - Medium - 56°C - Rump - Medium - 56°C - Sirloin - Medium Rare - 48°C - T-Bone - Medium Rare - 48°C 46°C - Fillet - Medium Rare - 44 46°C - Ribeye - 54 56°C