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Cooking guide
Appears in
By Lucy Cufflin
Published 2013
| Type and thickness | Rare | Medium | Well done |
| Beef Fillet 3cm | 1½–2 mins | 2–3 mins | 4 mins |
| Beef Fillet 4cm | 2½ mins | 3½ mins | 4½ mins |
| Beef Rib eye 2cm | 2 mins | 3 mins | 4 mins |
| Beef Rib eye 3cm | 2½ mins | 3 mins | 4 mins |
| Beef Sirloin 2cm | 1½ mins | 2 mins | 3 mins |
| Beef Rump 2cm | 1½ mins | 2½ mins | 3½ mins |
| Beef Rump 3cm | 2 mins | 3 mins | 4 mins |
| Beef Marinated skirt 2cm | 2 mins | 2½ mins | No* |
| Beef Marinated skirt 3cm | 3 mins | 3½ mins | No* |
| Venison haunch 3cm | 2 mins | 3 mins | No* |
| Venison haunch 4 cm | 3 mins | 4 mins | No* |