Beef comes in many delicious forms, from rib-eye steak to porterhouse cuts and ribs. Better still, you can cook it according to your preferences, whether that’s bloody and rare or well done. Below, the team at Sura Hawaii, a Korean barbecue restaurant in Honolulu, offers a simple guide to cooking red meat.

How to Cook Your Meat

The best way to make sure your beef will be to your liking is to have a meat thermometer, so you can accurately gauge the temperature being used and know when to take your food off the grill. 

If you prefer a rare steak, cook it at 115 or 120 degrees internally for about five minutes on each side. When it comes to medium-rare, these should be cooked at an internal temperature of 130 degrees for five minutes on each side. Turn the temperature up another 10 degrees if you’d like your steak to be medium, and grill it on each side for an extra minute. If you prefer well-done food, go for 11 minutes on each side and an internal temperature of 160 degrees.

How to Pick the Right Cut

Depending on whether you would like it done rare, medium well, or another option, you should be selective about the cut of meat you choose. People who prefer rare steaks, for instance, are better off going with a low-fat option like sirloin as opposed to a thicker piece. Rib-eye and filet mignon are at their most delicious when they are cooked medium-rare. If you prefer medium or well-done, select a porterhouse or T-bone cut.

For delicious barbecue beef that’s cooked to perfection, head to Sura Hawaii. They offer a wide variety of savory Korean dishes on their menu and use only high-quality ingredients that are free from hormones, antibiotics, and other additives. To learn more about their offerings, call (808) 941-6678 or visit them online today.