Steak Doneness Guide: From Rare To Well-Done!

04 May, 2025

Is the perfect steak a matter of preference or precise science? The truth is, achieving steakhouse-quality results at home is a blend of art and meticulous attention to detail, specifically regarding the crucial aspect of doneness.

The quest for the ideal steak often begins with a specific target: medium-rare. This sought-after level of doneness is, arguably, the most popular choice in restaurants and a testament to a diner's appreciation for flavor and texture. To truly master this technique, a basic understanding of internal temperatures, cooking methods, and the role of resting time is crucial.

Before we dive deeper, it's necessary to understand the fundamental degrees of doneness and the temperatures associated with each: rare, medium-rare, medium, medium-well, and well-done. Each level dictates the steak's appearance, texture, and ultimately, its taste.

Here's a simple breakdown:

Extra Rare (Blue): The steak is seared on the outside but practically raw inside. Internal temperature is usually around 115F (46C) or less.
Rare: The center of the steak is red and warm. Internal temperature is around 120-130F (49-55C).
Medium-Rare: The center is warm and red with pink edges. Internal temperature is around 130-135F (55-57C).
Medium: The center is warm and pink. Internal temperature is around 135-145F (57-63C).
Medium-Well: The center is slightly pink. Internal temperature is around 145-155F (63-68C).
Well-Done: The steak is cooked through with little to no pink. Internal temperature is 155F (68C) or higher.

The USDA recommends a minimum internal temperature of 145F for steak. However, for medium-rare, a lower target is generally aimed for, taking into account the resting period where the internal temperature will continue to rise.

Cooking the perfect steak, especially to medium-rare, requires precise timing and the use of a reliable meat thermometer. To achieve medium-rare, several factors come into play.

The Cooking Process:

Whether you're grilling, pan-searing, or using an air fryer, the cooking method affects the timing and the final result. For example, when using an air fryer, you might cook the steak for 6 minutes, flip, and cook for another 6 minutes to achieve medium-rare.

Grilling times will vary based on the thickness of the steak and the heat of your grill. A general rule of thumb is to sear the steak for 2-3 minutes per side before moving it to a cooler part of the grill to finish cooking to the desired internal temperature. Depending on the specific cut and grill setup, some chefs might recommend 2 1/2 or 3 1/2 minutes per side.

Pan-searing, similarly, requires careful monitoring. You'll want to sear the steak over high heat to create a flavorful crust, then reduce the heat to continue cooking to the correct internal temperature.

Resting Time:

Allowing the steak to rest after cooking is crucial. This process allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. After cooking, remove the steak from the heat and let it rest for about 5 minutes before serving. During the resting period, the internal temperature will continue to rise, by a few degrees (5-10 degrees Fahrenheit, typically), so account for this when pulling the steak from the heat.

The visual cues for a perfectly cooked steak are just as important as the internal temperature. A medium-rare steak should have a bright red center with pink edges and a warm texture.

The Equipment:

Omaha Steaks' test kitchen equipment may vary from yours in the amount of heat produced. A kitchen thermometer is essential. Always verify the degree of doneness by using your kitchen thermometer.

In all scenarios, remember that the internal temperature of the steak will continue to rise from the searing.

In the kitchen, precision is the name of the game.

The following table summarizes key aspects of achieving the perfect medium-rare steak:

Aspect	Description
Target Doneness	Medium-Rare: Warm, red center with pink edges.
Internal Temperature Range	130-135F (55-57C)
Cooking Methods	Grilling, pan-searing, air frying, oven.
Grilling Time (Approximate)	2-3 minutes per side for searing, then adjust based on steak thickness and desired doneness. Some recommendations might be 2 1/2 to 3 1/2 minutes per side.
Air Frying Time (Example)	Cook for 6 minutes, flip and cook for an additional 6 minutes. Adjust based on the air fryer and steak thickness.
Resting Time	5 minutes after cooking before serving.
Visual Cues	Bright red center, pink edges, and warm to the touch.
Equipment	Meat thermometer is essential.

Let's delve deeper into the nuances of achieving these temperatures and textures:

Extra Rare (Blue): This is the steak in its most raw form. The center is red, almost a deep, cool crimson. Some chefs and steak aficionados consider this a testament to the quality of the meat itself, as it showcases the natural flavors without extensive cooking. The steak is seared on the outside, but remains very soft on the inside. Cook to an internal temperature of 120 to 130 f (49 to 55 c).

Rare: A rare steak is not just about the color; its about the texture and warmth of the center. The exterior is seared, the surface is tasty due to the Maillard effect, and the inside has a warm but very red center. Generally, you're aiming for an internal temperature of around 120F. Remove the steak from the heat at 115F and let it rest.

Medium-Rare: This is where many chefs and diners find the sweet spot. The goal here is a warm, red center with dark pink edges. The steak spends a bit more time on the grill or in the pan to achieve this. The center of the steak is completely red with cooked edges. Some might even say it's the most popular steak doneness. The internal temperature should be 130 to 135 degrees. The center of the steak will also be cool to just warm to the touch.

Medium: The center of the steak will be pink, warm, with cooked edges. The temperature is in the range of 135 to 145 degrees. The result will be a steak that is fully cooked, with a slightly less juicy texture.

Well-Done: The interior is cooked with little to no pink, and the steak will be firm to the touch. The internal temperature will be above 155 degrees. The steak will be brown on the outside.

The choice of doneness is often driven by personal preference. However, several factors influence the selection, including the cut of the steak, the presence of marbling (the intramuscular fat), and the individual diners taste. Leaner cuts, such as filet mignon, are often best cooked to medium-rare to prevent them from becoming dry.

While the risk of harmful bacteria is reduced at higher temperatures, the safety of rare steak depends on factors like the source of the meat, handling, and cooking methods. High-quality cuts of steak that have been handled properly are generally considered safe to eat at rare levels of doneness.

Whether you are seeking extra rare, medium rare or another level of doneness, the principles remain the same: precision, patience, and an unwavering focus on internal temperature.

Remember that the steak will continue to cook slightly even after you remove it from the heat.

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