Steak Cook Levels

Steak Cook Levels

Nothing beats a perfectly cooked steak. Whether you love it juicy and rare or firm and well-done, understanding the different steak cook levels is the key to achieving the perfect bite. But with so many doneness levels—ranging from blue rare to well-done—how do you know which one is best for you?

This guide will walk you through all the steak doneness levels, from the lightly seared blue rare to the fully cooked well-done. We’ll explore how each level affects the flavor, texture, and juiciness of your steak, as well as the best cooking techniques to achieve each one

Let’s dive in!

What Are the Levels of Steak Doneness?

Understanding Steak Doneness Levels

The term steak doneness refers to how thoroughly a steak is cooked, which is determined by its internal temperature. As a steak cooks, its color, texture, and juiciness change dramatically.

Steak is typically cooked to one of six doneness levels:

  • Blue Rare (115-120°F / 46-49°C) – Seared on the outside, but almost raw inside.
  • Rare (120-125°F / 49-52°C) – Cool, red center with a soft texture.
  • Medium Rare (130-135°F / 54-57°C) – Warm, red center with a tender, juicy bite.
  • Medium (140-145°F / 60-63°C) – Pink center with a firmer texture.
  • Medium Well (150-155°F / 66-68°C) – Slight pink center with reduced juiciness.
  • Well Done (160-165°F / 72-74°C) – Fully cooked through with little to no pink.

Each level has a unique taste and texture, and choosing the right doneness depends on personal preference and the cut of steak.

What Determines Steak Doneness?

Several factors influence steak cook levels, including:

  • Internal Temperature – The most accurate way to measure doneness.
  • Color & Texture – Rare steaks are soft and red; well-done steaks are firm and brown.
  • Cooking Method – Grilling, pan-searing, and sous vide all impact how a steak reaches its desired doneness.
  • Resting Time – Steak continues to cook slightly after being removed from heat.

Why Cooking Temperatures Matter

Cooking steak to the right temperature isn’t just about flavor—it’s also about food safety. The USDA recommends cooking beef to at least 145°F (63°C) with a 3-minute rest for safety. However, most steak lovers prefer medium-rare (130-135°F) for the best texture and juiciness.

Cooking beyond medium-well can make a steak chewy and dry, especially if it’s a lean cut. That’s why certain steaks, like ribeye or filet mignon, are best enjoyed rare or medium-rare, while tougher cuts like flank steak benefit from being cooked medium or beyond.

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Blue Rare Steak (115-120°F / 46-49°C)

What is Blue Rare Steak?

Blue rare steak is the least cooked level of doneness. It’s seared on the outside but remains almost completely raw inside. The center is cool and deep red, giving it a very tender and soft texture. This level of doneness is popular among steak purists who appreciate the natural, unaltered flavor of beef.

How to Cook a Blue Rare Steak

Cooking a steak to blue rare requires high heat and precise timing. Since the inside remains mostly raw, the focus is on creating a flavorful crust while keeping the interior cool. Here’s how to achieve the perfect blue rare steak:

  1. Choose the Right Cut – Tender cuts like filet mignon, ribeye, or sirloin work best since they have minimal connective tissue.
  2. Preheat Your Pan or Grill – Use a cast-iron skillet or a grill set to high heat to ensure a quick, intense sear.
  3. Sear Quickly on Both Sides – Cook for 30-45 seconds per side to form a crispy crust without cooking through.
  4. Use a Meat Thermometer – The internal temperature should read 115-120°F (46-49°C) for a perfect blue rare steak.
  5. Let It Rest for a Minute – Unlike other doneness levels, blue rare steaks require minimal resting to maintain their delicate texture.

Is Blue Rare Steak Safe to Eat?

Since blue rare steak is nearly raw, some people worry about food safety. The key to safely enjoying this doneness level is to:

  • Use high-quality, fresh beef from a trusted source.
  • Sear the outside properly to kill surface bacteria.
  • Avoid blue rare if you have a weakened immune system, as undercooked meat carries a higher risk of contamination.

If you love extremely tender, melt-in-your-mouth beef, blue rare might be your perfect steak cook level. But if you prefer a warmer center with more structure, rare or medium-rare might be a better fit.

Steak Cook Levels (2)

Rare Steak (120-125°F / 49-52°C)

What is Rare Steak?

Rare steak is slightly more cooked than blue rare but still maintains a cool, red center. The texture is incredibly soft, while the outer crust adds a delightful contrast. Compared to blue rare, rare steak has more structure and warmth, making it a favorite for steak lovers who enjoy a juicy, tender bite without excessive chewiness.

Cooking Tips for Rare Steak

To achieve a perfect rare steak, follow these steps:

  1. Pick the Best Cut – Ribeye, filet mignon, and New York strip are ideal for rare doneness.
  2. Preheat Your Cooking Surface – A cast-iron skillet or a hot grill works best.
  3. Sear on High Heat – Cook for about 1-1.5 minutes per side to develop a crust while keeping the center cool and red.
  4. Check the Temperature – The internal temperature should read 120-125°F (49-52°C).
  5. Let It Rest for 2-3 Minutes – This helps redistribute juices, enhancing the steak’s tenderness.

Best Cuts for Rare Steak

Not all cuts are suitable for rare cooking. The best steaks for rare doneness include:

  • Filet Mignon – Extremely tender with minimal fat.
  • Ribeye – High marbling keeps it juicy and flavorful.
  • New York Strip – A great balance of texture and juiciness.

Why Do Some People Prefer Rare Steak?

Rare steak retains maximum juiciness while delivering a more pronounced beef flavor. It’s ideal for those who appreciate a soft, buttery texture with minimal cooking interference. However, for those who prefer a warm and slightly firmer bite, medium-rare might be a better choice.

Medium-Rare Steak (130-135°F / 54-57°C)

Ask any steakhouse chef, and they’ll tell you: medium-rare is the gold standard of steak cook levels. Why? Because it strikes the perfect balance between juiciness, tenderness, and flavor.

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A medium-rare steak has a warm, red center that’s soft but not mushy. The outer crust is beautifully seared, creating a contrast in texture. When cooked correctly, this doneness level allows the marbling (intramuscular fat) to melt into the meat, resulting in incredible juiciness and flavor.

How to Cook a Perfect Medium-Rare Steak

To achieve medium-rare doneness, follow these steps:

  1. Select the Right Cut – Ribeye, filet mignon, New York strip, and sirloin are excellent choices.
  2. Preheat Your Cooking Surface – A cast-iron skillet or hot grill works best.
  3. Use the 3-3-3 Rule for Searing – Sear the steak for 3 minutes per side on high heat, then let it cook for another 3 minutes at a lower temperature.
  4. Check the Temperature – Insert a meat thermometer into the thickest part of the steak. It should read 130-135°F (54-57°C).
  5. Let It Rest – Allow the steak to rest for 5 minutes so the juices redistribute evenly.

The Best Cuts for Medium-Rare Steak

Not all steaks shine at this doneness level. The best choices include:

  • Ribeye – High fat content ensures juiciness.
  • Filet Mignon – Extremely tender with a mild flavor.
  • New York Strip – A great balance of fat and texture.
  • Sirloin – Leaner but still flavorful when cooked medium-rare.

Medium-Rare vs. Other Steak Cook Levels

Medium-rare sits comfortably between rare and medium, making it ideal for those who want tenderness without excessive chewiness. If you love a bit more structure to your steak, you might prefer medium doneness, which we’ll cover next.

Medium Steak (140-145°F / 60-63°C)

What Makes a Steak Medium?

A medium steak is slightly firmer than medium-rare, with a pink but warm center. It’s a great option for those who enjoy a bit more chew while still keeping the steak juicy. At this doneness level, the marbling has had more time to render, creating rich, beefy flavors.

Unlike medium-rare, where the center is red, a medium steak has a consistent rosy pink hue throughout. While it’s still tender, the longer cooking time reduces some of the juiciness.

How to Cook a Medium Steak Perfectly

If you want to cook a medium steak without drying it out, follow these simple steps:

  1. Choose a Well-Marbled Cut – Ribeye, T-bone, and porterhouse work best.
  2. Heat Your Skillet or Grill – Medium-high heat is ideal for searing.
  3. Sear for 3-4 Minutes Per Side – This develops a good crust while ensuring a warm pink center.
  4. Monitor the Temperature – The internal temperature should be 140-145°F (60-63°C).
  5. Let It Rest for 5-7 Minutes – Resting allows the juices to settle, keeping the steak moist.

Who Should Choose Medium Steak?

Medium is a great choice for those who:

  • Want less red but still some pink in the center.
  • Prefer a steak with a slightly firmer bite.
  • Enjoy a balance between juiciness and well-cooked texture.

While medium steaks are still flavorful, they begin to lose moisture compared to medium-rare. If you prefer maximum tenderness, medium-rare is the better option. However, if you enjoy a steak that’s more cooked-through without being dry, medium is an excellent choice.

Medium-Well Steak (150-155°F / 66-68°C)

Medium-Well – Less Pink, More Firm

A medium-well steak is for those who enjoy a hint of pink but want their steak mostly cooked through. At this doneness level, the center has a light pink hue, but the rest of the steak is firm, brown, and fully cooked. While some moisture remains, it is noticeably less juicy than a medium or medium-rare steak.

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Many people choose medium-well because it offers a balance between tenderness and a fully-cooked texture. It’s a great option if you prefer a steak without excessive pink but still want some juiciness.

Is Medium-Well Still Juicy?

Since the steak is cooked longer, it starts to lose more moisture. However, when cooked properly, a medium-well steak can still have some juiciness—especially if it’s a well-marbled cut like ribeye or T-bone. The key is not overcooking and letting the steak rest properly after cooking.

Best Cooking Methods for Medium-Well Steaks

Cooking a medium-well steak requires careful timing. If you’re not careful, it can quickly become too dry or chewy. Here’s how to get it right:

  1. Choose the Right Cut – Ribeye, porterhouse, and strip steak are the best options because their fat content helps retain some juiciness.
  2. Preheat Your Cooking Surface – Use medium-high heat to sear the outside while preventing overcooking inside.
  3. Sear for 4-5 Minutes Per Side – This develops a flavorful crust while keeping the inside slightly pink.
  4. Check the Temperature – A meat thermometer should read 150-155°F (66-68°C) for a perfect medium-well steak.
  5. Let It Rest for 5-7 Minutes – Resting the steak helps lock in the remaining juices.

Who Should Choose Medium-Well Steak?

This doneness level is perfect for:

  • Those who want just a little pink inside.
  • People who enjoy a firm, fully-cooked texture.
  • Anyone who prefers a safer temperature while still keeping some flavor.

If you love steak with a bit of pink but don’t want too much juiciness, medium-well is a solid choice. However, if you like your steak completely cooked through, well-done steak is the next step.

Well-Done Steak (160-165°F / 72-74°C)

Well-Done – Fully Cooked and Firm

A well-done steak is exactly what it sounds like—fully cooked through with no pink at all. The inside is firm, brown, and completely cooked, while the outside has a deep seared crust.

Well-done steaks tend to have less moisture since they are cooked longer, but they can still be flavorful when cooked the right way. Choosing fatty cuts and using gentle cooking techniques can help keep them tender.

Why Do Some People Prefer Well-Done Steaks?

Some steak lovers prefer the firm, chewy texture of a well-done steak. Others opt for this doneness level because of food safety concerns, as fully cooked steaks eliminate any risk of bacteria. Well-done steak is also a common preference for leaner cuts, where marbling is minimal.

How to Cook a Well-Done Steak Without Drying It Out

Cooking a steak to well-done while keeping some tenderness is tricky, but here’s how you can do it:

  1. Pick the Right Cut – Ribeye and porterhouse are ideal because their fat helps prevent dryness.
  2. Use a Lower Heat After Searing – First, sear on high heat to create a crust, then lower the temperature and cook slowly.
  3. Cook for 6-7 Minutes Per Side – Flip occasionally to cook evenly.
  4. Check the Temperature – A thermometer should read 160-165°F (72-74°C).
  5. Let It Rest for 5-10 Minutes – This step is crucial for redistributing moisture.

Tips to Keep a Well-Done Steak Tender

  • Marinate before cooking – This adds moisture and enhances flavor.
  • Use the sous vide method – Cooking at a low temperature for a long time keeps the steak tender.
  • Choose fatty cuts – Lean steaks tend to become too dry when cooked well-done.

Should You Order a Well-Done Steak?

If you love a steak with zero pink, well-done is your best choice. While some argue that steak cook levels like medium-rare or medium offer better texture and flavor, well-done steaks can still be delicious when prepared properly.