By Freedy Steak House
What Determines Steak Doneness?
As a professional chef at Freedy Steak House, I often hear customers asking, “What is the best steak doneness?” The answer depends on your personal preference.
Steak doneness is determined by its internal temperature and the way it is cooked. The three main levels of steak doneness are:
- Rare – Cool red center and soft texture.
- Medium – Warm pink center with a balanced texture.
- Well Done – Fully cooked with little to no pink inside.
Comparison Between Rare, Medium, and Well Done Steak
1. Rare Steak
Internal Temperature: 49-52°C (120-125°F)
Texture: Very soft, juicy, almost raw in the center.
Flavor: Intense beefy taste with a significant amount of moisture.
How to Cook Rare Steak:
- Sear each side for about 1-2 minutes on high heat.
- Ensure the internal temperature reaches 49-52°C.
- Let the steak rest for 5 minutes before serving.
2. Medium Steak
Internal Temperature: 57-63°C (135-145°F)
Texture: Firm but still juicy, slightly pink in the middle.
Flavor: Well-balanced between tenderness, juiciness, and caramelization.
How to Cook Medium Steak:
- Sear each side for about 3-4 minutes over medium heat.
- Make sure the internal temperature is between 57-63°C.
- Let the steak rest before serving.
3. Well Done Steak
Internal Temperature: 71°C+ (160°F+)
Texture: Firm, dry, and fully cooked with no pink inside.
Flavor: Rich caramelized exterior, less juice retention.
How to Cook Well Done Steak:
- Sear each side for 5-6 minutes over medium heat.
- Cook at low heat after searing to reach 71°C+ internally.
- Rest before cutting to retain some juiciness.
Comparison Table
| Doneness Level | Temperature | Texture | Recommended Cuts |
|---|---|---|---|
| Rare | 49-52°C (120-125°F) | Very soft, juicy | Ribeye, Tenderloin |
| Medium | 57-63°C (135-145°F) | Balanced texture | Sirloin, T-Bone, Ribeye |
| Well Done | 71°C+ (160°F+) | Firm, fully cooked | Strip Steak, Ribeye |
Frequently Asked Questions (FAQ)
1. Which doneness is best for a first-time steak eater?
If you are trying steak for the first time, medium is highly recommended. It provides a great balance of texture, flavor, and juiciness.
2. Why does rare steak taste different from well-done steak?
Rare steak retains more moisture and has a natural beefy flavor. Well-done steak, due to extended cooking, has a stronger caramelized taste but is less juicy.
3. How do I check steak doneness without a meat thermometer?
You can use the finger test method:
- Rare: Very soft and squishy, like the base of your thumb.
- Medium: Some firmness but still soft.
- Well Done: Firm with no softness.
4. Does steak continue cooking after removing from heat?
Yes, steak continues to cook for a few minutes due to residual heat. It’s best to remove it from heat slightly before reaching the target temperature.
5. Is eating rare steak safe?
Yes, as long as the beef is high quality and sourced from a trusted butcher. Properly cooked rare steak is completely safe to eat.
6. How can I make a well-done steak taste better?
Choose cuts with high marbling, like ribeye, and cook it slowly at a lower temperature to avoid drying it out. Adding butter or using a marinade can help retain some moisture.
7. What steak doneness do professional chefs recommend?
Most chefs prefer medium-rare because it offers the best texture and flavor balance.