{"id":16992,"date":"2023-08-04T12:38:39","date_gmt":"2023-08-04T17:38:39","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=16992"},"modified":"2024-11-19T10:28:31","modified_gmt":"2024-11-19T16:28:31","slug":"levels-of-steak-doneness","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/levels-of-steak-doneness","title":{"rendered":"Levels of Steak Doneness"},"content":{"rendered":"

Knowing the types of steak doneness is crucial for making a good steak. How to know if a steak is done can depend on how you like your steak, from rare to well done. Whether you\u2019re cooking at home, ordering in a restaurant or working in a kitchen, this guide to the levels of steak doneness will help you understand the differences in temperature, color, texture and flavor so you can create the best dining experience possible for yourself or others.<\/span><\/p>\n

Blue Rare: 115-120\u00b0F (46-49\u00b0C)<\/strong><\/h2>\n

Also known as \u201cvery rare,\u201d a blue-rare steak is seared on the outside while the center is cold and red. Very little moisture evaporates, so the meat is juicy, soft and tender. With just 1 to 2 minutes per side on medium-high to high heat, the fat doesn\u2019t have time to melt and flavor the meat, so lean cuts like sirloin tip or tenderloin are the best options for this degree of doneness.<\/span><\/p>\n

Rare: 120-125\u00b0F (49-52\u00b0C)<\/strong><\/h2>\n

With 2 minutes of cooking time per side in a pan or 3-4 on a grill, rare steaks are well-seared on the outside and have a cool red center. The additional minute on the heat won\u2019t cause a significant amount of moisture loss, so rare steaks are still very juicy. 2 minutes isn\u2019t enough to melt the fat into the meat either, so once again, <\/span>leaner cuts like top sirloin are best rare<\/span><\/a>.<\/span><\/p>\n

Medium Rare: 130-135\u00b0F (54-57\u00b0C)<\/strong><\/h2>\n

Often considered the best level of steak doneness, medium-rare beef has a warm red center with a pink ring around it. 3-4 minutes per side on medium-high heat is enough to melt the fat but not evaporate most of the moisture, so the meat is flavorful, moist and tender. Many say that <\/span>any steak is good cooked medium rare<\/span><\/a>, but marbled cuts like ribeye are especially good.<\/span><\/p>\n

Medium: 140-145\u00b0F (60-63\u00b0C)<\/strong><\/h2>\n

Cooked 4-6 minutes on a side, medium steaks are firmer and less juicy since more of the moisture evaporates away. The extra cooking time melts the fat fully, just before the point where it starts rendering out of the meat. More time on the heat gives the meat a warm pink center, making medium the middle ground between the redness of rare and the grayness of well-done.<\/span><\/p>\n

Medium Well: 150-155\u00b0F (66-68\u00b0C)<\/strong><\/h2>\n

Medium-well steaks have a warm, slightly pink center and a well-browned exterior. The longer cooking time of about 6 minutes per side in a pan or 10 on a grill means the meat will be significantly firmer due to moisture loss and fat starting to render out of the steak. Although fattier cuts can be delicious medium-well, lean cuts like filet mignon will almost always be tough.<\/span><\/p>\n

Well Done: 160-165\u00b0F (72-74\u00b0C)<\/strong><\/h2>\n

After cooking for 6-8 minutes, well-done steak has lost almost all of its pink center, most of its moisture and a lot of the fat, so diners may find the meat tough and flavorless. To avoid dry beef that\u2019s lacking flavor, remember that <\/span>only well-marbled steak should be made well-done<\/span><\/a>. You can also try cooking the steak for longer (10-12 minutes) over medium heat instead of high.<\/span><\/p>\n

\"Levels

Most experts say that medium-rare is the best level of steak doneness since it offers the best combination of juiciness, tenderness and flavor.<\/p><\/div>\n

Levels of Steak Doneness FAQ\u2019s<\/strong><\/h2>\n

In addition to how to know if a steak is done and a list of the levels of steak doneness, here are answers to a few frequently asked questions so you can cook, order or serve the best steak possible.<\/span><\/p>\n

What is the Best Level of Steak Doneness?<\/span><\/em><\/h3>\n

According to Chicago Steak Company, <\/span>medium-rare is the best level of doneness<\/span><\/a> because it offers the perfect balance between flavor and moisture. Fat has enough time to melt and flavor the meat but there\u2019s little moisture lost, keeping the meat tender and juicy. Although some cuts may be better at a different degree of doneness, medium-rare is the best in most circumstances.<\/span><\/p>\n

How to Check Steak Doneness Without a Thermometer<\/span><\/em><\/h3>\n

Although an internal temperature reading is best, you can check steak doneness without a thermometer by assessing the tenderness and amount of give as compared to that of your palm as you press your thumb and fingers together.<\/span><\/p>\n

Start by touching your thumb with one of your fingers. Then, use your other hand to touch the fleshy part of your palm just below the thumb and note the tension in the muscle.<\/span><\/p>\n

Depending on which finger is touching the thumb, the amount of tension you feel when pressing down on the palm is very similar to the amount of resistance you feel when pressing down on meat cooked to different degrees of doneness. As explained in a <\/span>ButcherBoyMarket.com<\/span><\/a> article, the thumb and finger combinations that correspond to different levels of steak doneness are:<\/span><\/p>\n