Steak cuts & their perfect temperatures – Bocadillos Restaurants in PE

Steak cuts & their perfect temperatures – Bocadillos Restaurants in PE

The chefs at Bocadillos restaurants in PE have a fine-tuned understanding of the delicate cooking process of your choice of steak. They know exactly how to make sure it’s cooked to absolute perfection.

Types of Steak Cuts and their Temperatures - Bocadillos Restaurants in PE

Steak Cuts at Bocadillos Restaurants in PE

There is nothing worse than ordering your steak to be well done and it is presented to you medium rare or even worse, rare.

The same applies for people who prefer their steak to be pink and juicy and instead they get served with a well done, chewy steak.

A good chef understands the importance of obtaining the perfect temperature in order to reach the desired degree of doneness with each and every steak that he prepares.

The Bocadillos menu offers the choice between fillet, sirloin, rib-eye or T-bone steaks. Each of these cuts have certain characteristics that give them different flavours and degrees of tenderness. This diverse menu makes Bocadillos one of the best places to eat in Port Elizabeth.

Unless you are a committed foodie or a professional chef, you might not know all the finer details necessary to choose a steak that will suite your pallet and preferences.

Different steak cuts

Before you commit yourself to any one of these cuts, without knowing what they’re about, here is a guideline which highlights the characteristics of each cut and their perfect cooking temperatures.

Fillet Steak

Taken from the cattle’s loin area, this is a long muscle which is hardly used by the cattle. Because of it being a relatively inactive muscle, it is particularly tender and fat free.


This cut is taken from the posterior section of the cattle’s loin which is also the most tender. A sirloin has a characteristic strip of thin fat which gives the steak a lovely, strong flavour.

T-bone (only available at first ave)

This cut consists of both sirloin and fillet steak which are separated by the most obvious characteristic of this cut – the t-shaped bone. The best of both worlds in one steak.

Rib-eye (only available at first ave)

This cut is taken front the anterior section of the loin. The rib-eye steak has a fatty centre which is referred to as the eye. This fatty centre infuses juices into the rest of the steak which gives it a full flavour.

Cooking temperatures

  • Rare – cooked at 60°C for approximately 6-7 minutes on each side
  • Medium to rare – cooked at 63°C for approximately 6-8 minutes on each side
  • Medium – cooked at 71°C for approximately 7-9 minutes on each side
  • Medium to well – cooked at 74°C for approximately 8-10 minutes on each side
  • Well-done – cooked at 76°C for approximately 9-11 minutes on each side

Another factor that contribute to the cooking times and temperatures of your perfect steak are method of cooking whether it be open flame, on the grill or in the oven.

It is also advised that the steak be removed from the fridge and allowed the opportunity to reach more or less room temperature before cooking.

Bocadillos Restaurants in PE

Our chefs are dedicated to ensuring that your dining experience is more than just satisfactory. Our passion and love for food makes us one of the best restaurants in Port Elizabeth.

For more information about our menu or to make a reservation, please contact us.