Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Striploin — teaching, not a thermometer app.
Name the cut — Confirm Striploin on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Steak.
Keep safety note — Render the fat cap first by standing the steak on its edge — the rendered fat then bastes the meat as it cooks.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Striploin: Medium rare (57°C) via Steak.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Striploin, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Striploin is missing at the counter, the sheet points to related cut Ribeye — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Steak.
Hard stop on safety — Render the fat cap first by standing the steak on its edge — the rendered fat then bastes the meat as it cooks.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Striploin → swap toward Ribeye; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 54–60°C (Medium rare to medium) for Striploin. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Steak · Grilling · Roasting with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Render the fat cap first by standing the steak on its edge — the rendered fat then bastes the meat as it cooks. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
JoeSmack · Public domain
A single long muscle running along the spine, with a fat cap on one side only. That asymmetry gives it a definite grain and means the order you sear it in changes how it tastes.
Profile
Tenderness84
Marbling78
Umami80
Price86
Pairs with
Steak90
Grilling85
Roasting60
Recommended cooking
54–60°CMedium rare to medium
Render the fat cap first by standing the steak on its edge — the rendered fat then bastes the meat as it cooks.
How to pick it
A fat cap of at least 5mm, evenly attached along the length, cooks far juicier than a trimmed one.
