A guide to cooking your steak: from blue to well done

From blue to well done, I will guide you through all of them...

Alex Laperriere posted in Meat
44w ago

If you are one of the people who are super confused about the different variations of how to cook a steak, you're in luck. Here's a simple and clear guide to each of them!

Blue Rare: 115 Fahrenheit

The first of the many different ways you can get a steak done is Blue (AKA: Extra Rare). This steak is as close to raw as you can get without it being, well raw. A Blue steak is seared on the outside, but very, very briefly.

Rare: 120 Fahrenheit

A Rare steak should feel soft with barely any resistance. Rare steaks have around 75% red center. A rare steak is best with lean steaks that don't have too much fat, as it will melt off.

Medium Rare: 130 Fahrenheit

A Medium Rare steak is arguably the best way to have your steak done, but that does depend on the cut. A Medium Rare steak will have a 50% red center. If you are going to try to make the juiciest, most flavorful steak, this is your ideal level of cooking.

Medium: 140 Fahrenheit

For a Medium steak, the interior changes from red to pink. Medium steaks have a 25% pink center, with a firmer texture and feel. You won't lose much of the juiciness and flavor, but you will lose a little bit of tenderness.

Medium Well: 150 Fahrenheit

Welcome to the land of dryness and no color. A Medium Well steak will have barely any pink left in the center. Expect a much drier steak than you would get from Medium.

Well Done: 160 Fahrenheit

A Well Done steak is as grey as can be. There's no pink left, and most of the flavor has gone. A Well Done steak is also super dry, and it takes real dedication to eat this kind of steak. My opinion? If you are getting a steak done like this, you are doing steak wrong.


I hope that helped clear things up! I tried to personal experience mixed with professional opinions and tricks to make this the most accurate and informative guide. Make sure to drop a vote in the poll below, and write your thoughts in the comments.

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Comments (1)

  • Lower end of medium rare or get out! :)

      10 months ago