19/06/2025
Here's a short description of beef steak doneness levels:
* Rare: Seared on the outside, cool red center. Extremely tender and juicy. The internal temperature is typically 120-125°F (49-52°C).
* Medium-Rare: Warm red center, very juicy and tender. This is often considered the ideal doneness for many cuts of steak as it balances tenderness, juiciness, and a developed flavor. The internal temperature is typically 130-135°F (54-57°C).
* Medium: Pink center, firm and juicy. The steak will be less red and more uniformly pink throughout. The internal temperature is typically 140-145°F (60-63°C).
* Medium-Well: Slightly pink center, mostly gray-brown. It will be firmer and have less juice than medium or medium-rare. The internal temperature is typically 150-155°F (66-68°C).
* Well-Done: Cooked through with no pink, gray-brown throughout. This steak will be quite firm and have the least juiciness. The internal temperature is typically 160°F (71°C) and above.
