Know your cut

Order it
exactly how you like it.

A quick guide to doneness, so the steak that arrives matches the one you pictured.

The scale

Five points between rare and well done.

Every steak off our grill moves through the same range — here's what each stop looks and tastes like.

Rare~52–55°C / 125–130°F

Seared outside, cool and red at the center. For those who want the beef to speak first.

Medium rare~57–60°C / 135–140°F

Our house recommendation. Warm red center, full tenderness, everything rendered without losing the beef.

Medium~63–66°C / 145–150°F

Warm pink throughout. A firmer bite, still juicy.

Medium well~68–71°C / 155–160°F

Just a blush of pink. Cooked through, still tender if you don't let it sit too long.

Well done71°C+ / 160°F+

No pink, firm throughout. We suggest pairing it with a sauce to keep things from drying out.

Times and temperatures are a guide — every cut behaves a little differently, and your server can always talk you through it.

The cuts

A lean, tender cut best kept from overcooking. We recommend rare to medium — enough heat to color it, not enough to toughen it.

More marbling, more forgiveness. Sirloin holds its texture through medium, so if you like a firmer bite, this is the cut that takes it best.

Braised low and slow until it falls from the bone. There's no "medium" here — just patience, and a pepper sauce on the side.

Still deciding

They cook alongside this guide every night — happy to point you toward the cut and temperature that fits what you're after.