cooking-steak Guide
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2006 — 2026
Celebrating 20 Years
Two decades of sourcing the finest beef, delivering it fresh three times a week, and building something Riga can be proud of. Thank you for being part of the journey.
How to Cook It
Master Your Steak
49°C
temp
Rare
Internal temp: 49°C · Core: deep red
A cool red center with a seared exterior. Perfect for those who love the pure, tender flavor of premium beef.
1
Sear High
Heat pan to high. Sear 1–2 minutes per side — both sides — until a deep brown crust forms.
2
Rest
Remove from heat and let rest for 5 minutes before slicing. Timing may vary depending on steak thickness and size.
3
Serve
Slice against the grain and serve immediately.
52°C
temp
Medium Rare
Internal temp: 52°C · Core: warm pink-red
The gold standard. A warm red center with perfect tenderness and rich flavor. Recommended by chefs worldwide.
1
Sear & Reduce
Sear 2 minutes per side — both sides — on high heat, then reduce to medium.
2
Cook Through
Continue cooking for 3–4 minutes, flipping once. Timing may vary depending on steak thickness and size.
3
Rest & Serve
Rest for 5–7 minutes, then slice and enjoy.
58°C
temp
Medium
Internal temp: 58°C · Core: warm pink
A warm pink center with firmer texture. Balanced between tenderness and a more cooked feel.
1
Sear Well
Sear 2–3 minutes per side — both sides — on high heat until a golden crust forms.
2
Medium Heat
Reduce to medium and cook for 5–6 minutes, turning once. Timing may vary depending on steak thickness and size.
3
Rest & Slice
Let rest for 7 minutes before slicing against the grain.
68°C
temp
Well Done
Internal temp: 68°C · Core: fully cooked
Fully cooked throughout with no pink. Firm texture with a thoroughly seared exterior.
1
Sear & Lower
Sear 2 minutes per side — both sides — on high heat, then lower to medium-low.
2
Cook Slowly
Cook for 8–10 minutes, turning occasionally for even doneness. Timing may vary depending on steak thickness and size.
3
Rest & Enjoy
Rest for 8 minutes, slice, and serve with your favorite sides.