The universal appeal of the steak stems from its rich flavor, enticing aroma, and tender texture. Moreover, steak caters to diverse tastes, offering incredible variety. However, selecting the ideal level of doneness is crucial in pleasing every palate. Encompassing six distinct levels, cooking steak ensures a perfect match for various preferences.
6 Steak Levels of Doneness
Typically, a steak is a thick cut of meat sliced against the grain and, at times, features a bone. In addition to grilling and frying, steak can be diced or simmered in sauce. These cooking methods are generally seen in classic dishes like steak and kidney pie. When cooking these meals, achieving the perfect level of doneness is key. Overall, there are six distinct levels, each with its own ideal grilling time.
Blue Rare
The unbridled flavor of the Blue Rare steak boasts a perfectly sealed exterior, with its interior remaining a vibrant red and a hint of pink. This appearance makes this meal irresistibly tempting. To prepare this cut, sear a steak in a scorching hot pan for 30 seconds to 1 minute per side. This technique creates a brown-gray crust and a tender, juicy core, which showcases the meat’s pure, unadulterated flavor. Ultimately, this makes the Blue Rare cut an absolute must-try.
Rare
Moving up the scale, the Rare steak offers a delicate balance of flavor and texture. While having a brown-gray exterior, it retains a juicy red core that covers nearly 75% of the cut. Once savored, Rare reveals a slightly chewy texture, subtle gaminess, and intense juiciness. Balanced altogether, this creates a deep, rich flavor. To achieve this doneness level, start by searing a steak at room temperature on a hot pan for 2-3 minutes per side or until it reaches an internal temperature of 48.8°C (120°F).Depending on personal preference, grilling one side for a minimum of 6 minutes and the other for 3 to 4 minutes can yield the desired results.
Medium-Rare
Balancing tenderness and flavor, the Medium-Rare steak is the most well-known level of doneness. Characterized by its brown-gray exterior and pinkish-red interior, the doneness of the medium rare occurs from the edges inward by nearly 50%. The process to achieving medium-rare is straightforward: grilling a room-temperature steak on a hot pan for 3-4 minutes per side. Alternatively, bake at 130-135°C (266-275°F) for 6 minutes, flipping and cooking for an extra 4 or 5 minutes. Using a meat thermometer ensures the internal temperature reaches around 54.4°C (130°F). Ultimately, the medium-rare cut becomes a perfectly cooked, juicy, and flavorful culinary delight.
Medium
Preferring a more cooked experience, Medium doneness is the perfect choice. Offering a tender, well-done finish with retained flavor, a medium-cooked cut is known for its 80% brown exterior and interior with a faint pink center. To reach this level, grill to an internal temperature of approximately 0-63°C (140-145°F) with one side grilled for nearly 7 minutes. Afterward, flip and cook the steak for around 5 or 6 minutes. Achieving a firmer finish than Medium Rare, this juicy taste makes it an ideal choice for creating a perfectly balanced meal.
Medium-Well
Emerging as the next level in the cooking process, Medium-well is an almost fully cooked steak with a small hint of pink in the center. While the texture firms up, it retains its tender and juicy quality. Achieving medium-well perfection requires searing a room-temperature steak on a hot pan between 6 and 8 minutes per side until the internal temperature reaches 65.5°C (150°F). Alternatively, for 7-8 minutes, grilling at 72-76°C (160-170°F) yields impressive results. To make a perfectly cooked meal, avoid dryness and charring. This success lies in precise temperature and time control.
Well-Done
Boasting a uniform brown color, the final level of doneness is Well-done, where the meat is fully cooked throughout its interior. Although some juiciness may be lost, this type retains its robust and intense flavor. To achieve this level, grill a room-temperature steak on a hot pan for 9-10 minutes per side. Alternatively, the Well-done type must be cooked for 9-10 minutes at a temperature above 76°C (170°F). Surprisingly, this level of doneness isn’t globally recommended, but it’s perfectly catered to those who prefer their meat fully cooked without any pinkness.
Final Thoughts
If you want to become a chef-level cook, select premium cuts with balanced marbling, a deep red color, and a glossy sheen. However, before cooking the meat, remove it from the refrigerator between 30 minutes and 1 hour in advance to reach room temperature. If grilling, sprinkle salt and pepper on the steak to draw out its moisture and create its crisp outer crust. Once you finish grilling, rest for 5 minutes to redistribute juices, resulting in a tender and juicy finish.
