Steaks

The first thing to remember is that Yak is lean, which is why we recommend cooking steaks medium-rare. Cooking more risks losing the tenderness and juices.

For a medium-rare steak, cook to an internal temperature of 125-130°F. Remove from heat and let rest 5-10 minutes. The temperature will rise about 5° more to the ideal final temperature of 130-135°F.

Keep in mind, it’s better to take your steak out early – you can always cook it more if underdone.

Roasts

It’s worth repeating: Yak is lean. We recommend cooking roasts to medium-rare to retain the delicious juices.

Season your Yak roast generously. Cook in a 350°F oven until the internal temperature is:
– 110°F for rare
– 120°F for medium-rare
– 130°F for medium

This could take 30 minutes to an hour depending on the size of the roast. Monitor the internal temperature regularly.

Remove from heat, cover loosely, and let rest 15-20 minutes. The roast will continue to cook during this time.