How do you like your steak?
Rare
Cool red center with a very soft, tender texture. Rare steaks highlight the pure flavor of the beef and are best for high-quality cuts cooked quickly over high heat.
Internal Temperature: 120–125°F
Medium Rare
Warm red center with a juicy, tender bite. This is the most popular doneness for steak lovers, offering the best balance of flavor, tenderness, and moisture.
Internal Temperature: 130–135°F
Medium
Warm pink center with a firmer texture. Medium steaks still retain good juiciness while offering a more cooked feel, appealing to those who prefer less red in the center.
Internal Temperature: 140–145°F
Done (Medium-Well)
Slight pink in the center with a noticeably firmer bite. This level is best cooked carefully to maintain moisture while achieving a more thoroughly cooked steak.
Internal Temperature: 150–155°F
Well Done
Fully cooked throughout with no pink. Well-done steaks have a firm texture and are best prepared using gentler heat or added moisture to prevent dryness.
Internal Temperature: 160°F and above
