At Brunelli’s, we believe a steak is far more than food – it’s an experience. What transforms a good meal into an unforgettable one is the art of mastering the fire.
The secret behind the perfect 800°C sear
We use a Southbend oven unique in the Canary Islands — capable of reaching 800°C almost instantly. This extreme heat caramelises the exterior, creating the renowned Maillard reaction, while sealing in the steak’s natural juices. The result is a beautifully crisp crust on the outside and an explosion of umami flavour within. And for the experience to be complete, doneness takes centre stage.
The doneness guide: find your perfect point
There is no single “correct” way to enjoy steak, but there is a precise point at which each cut reaches its full potential at Brunelli’s — where temperature becomes texture and fire transforms into flavour.
Blue: the purity of origin
A true tribute to the product in its most natural state. The intense 800°C sear creates a thin, crisp outer crust within seconds, leaving the interior deep red, almost cool, with a tender texture.
- Temperature: < 45°C
- Sensation: pure, unaltered intensity of the meat; ideal for those seeking maximum tenderness.
Rare: gentle warmth and softness
The centre remains bright red with a gently warmed core that begins to release subtle aromas. The structure is soft, offering exceptional juiciness.
- Temperature: 48°C – 52°C
- Sensation: a delicate balance between the seared exterior and a tender, melt-in-the-mouth centre.
Medium Rare: the perfect balance (recommended)
The gold standard at Brunelli’s. At this point, the heat has penetrated just enough for the marbling (intramuscular fat) to begin melting, enhancing flavour and amplifying umami while caramelising the exterior. The centre remains warm and richly pink.
- Temperature: 54°C – 57°C
- Sensation: the pinnacle of juiciness and flavour, where the ageing process reveals its full complexity.
Medium: firmness with balance
Ideal for those who prefer a firmer bite without sacrificing too much moisture. The pink hue recedes towards the centre, and the edges become lighter. The fibres are more contracted, resulting in a more substantial texture.
- Temperature: 60°C – 63°C
- Sensation: a balanced option with fewer free juices but a more uniform and satisfying bite.
Medium Well: compact texture
Only a slight hint of pink remains, with brown, toasted tones dominating. The steak has lost a significant amount of its internal moisture, resulting in a denser, more compact texture.
- Temperature: 65°C – 68°C
- Sensation: ideal for those who enjoy more developed, cooked meat flavours.
Well Done: the limit of heat
The heat has fully penetrated the cut, eliminating any trace of pink juiciness. The steak becomes firm, with a uniform colour throughout.
- Temperature: > 71°C
- Sensation: prioritises thorough cooking and the flavour of the outer crust, though at the expense of tenderness and the original character of the premium cut.
Our grill master’s advice: why the cut matters
For lovers of more thoroughly cooked meat, at Brunelli’s every cut is prepared to your preferred level of doneness without compromising on quality. However, we like to remind our guests that the magic of a premium cut lies in its hidden qualities. By keeping the cooking temperature below 65°C, we protect the flexibility of the fibres and allow the marbling and ageing to release all that subtle, velvety flavour that makes our selection unique.
Ready to taste perfection? Do not leave your dinner to chance. Visit Brunelli’s Steakhouse and discover why we are a benchmark for premium steak in Puerto de la Cruz.
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Address
Puerto de la Cruz
Santa Cruz de Tenerife
Contact
Timetable
13:00 – 15:30 / 19:00 – 23:00
Frequently asked questions about steak doneness
At Brunelli’s, we recommend medium rare, as it allows the meat to reveal its full flavour and tenderness. Of course, every steak is prepared to our guests’ preferred level of doneness. At this temperature (54°C – 57°C), the intramuscular fats melt and blend with the meat’s natural juices, delivering maximum tenderness and the most intense flavour the ageing process can offer.
It is the jewel of our kitchen. Unlike conventional grills, this oven reaches 800°C almost instantly. allowing us to create a perfect outer crust in record time while keeping the interior exactly at the requested doneness — without overcooking the fibres.
Absolutely. Cuts with higher marbling, such as ribeye, can handle slightly higher temperatures as the fat needs time to render. Leaner cuts, such as fillet or chateaubriand, shine best at lower doneness levels (blue or rare) to preserve their tenderness.
Yes. Dry-aged beef contains less moisture than fresh meat, meaning it cooks more quickly. Our grill masters adjust cooking times with precision to ensure absolute accuracy in doneness.