Rare to Well Done: A Guide to Steak Doneness
The most popular steaks are filet mignon, ribeye, New York strip, porterhouse, and top sirloin. And although the ideal doneness for most steaks is medium-rare, everyone has their own personal preference. There are six ways to cook a steak, ranging from exceptionally rare to exceptionally cooked. Read our guide to steak doneness to discover—or reaffirm—your favorite steak temperature.
How Temperature Affects the Taste and Texture of a Steak
Heat affects the juiciness, tenderness, and flavor of a steak by altering its water and fat content and changing the structure of the protein. When a steak is being cooked, several things are happening that change the taste and texture of the meat.
Water is evaporating.
The muscle fibers in a steak retain water, but heating it up releases the water and makes it evaporate.
Fats are melting.
A good cut of steak is often streaked through with lines or pockets of fat. This “marbling” is what gives a steak its buttery flavor. When the fats melt, they get absorbed back into the steak, making it juicy. However, if a steak is cooked for long enough, the fats start to disappear, evaporating and leaving it dry.
Proteins are breaking down.
Muscle proteins are densely packed, but the heat from cooking loosens them and changes the texture of the meat.
The Six Levels of Steak Doneness
1: Very Rare or “Blue” (115º F to 120º F)
Blue steaks are the closest to raw as you are going to get. Lightly seared on the outside, your steak will spend very little time on the cooktop. This leaves a blood-red center, which is quite cool. (It is important to note that eating raw or undercooked meats increases your likelihood of food-borne illnesses.)
Rare (120º F to 130º F)
Most think that this preparation is the closest you can get to raw, however, it is a little warmer than its “blue” cousin. It still has a red center, and the texture is firm.
Medium Rare (135º F to 140º F)
Typically, medium rare is considered the ideal doneness for a steak. The fat has started to melt, but not to run out, and some water has evaporated, creating a juicy and tender bite. These steaks are warm in the middle, and are a light shade of red inside.
Medium (140º F to 150º F)
This preparation has a buttery taste from the melting fat and a warm, pink center. While still slightly juicy, the meat is a little more chewy in texture because of the longer cook time.
Medium Well (150º F to 155º F)
A medium-well preparation has very little pink in the center. It runs on the chewy side, and with all the water loss, this level of doneness knocks on the door of dry.
Well Done (160º F+)
Typically considered overdone, this preparation means the steak has been on the heat for so long that all the water and fat have either leaked out of the steak or evaporated. The meat is dry and tough, hot in the middle, and a grayish color.
A Night Out That’s Just Right
No matter how you like your steak cooked, the expert chefs here at DC STEAKHOUSE will cook it to your perfection. Our premium angus beef steaks are cooked-to-order, and our selections of delicious sides are the perfect accompaniment to any dish you choose. If you’re craving a mouthwatering steak dinner, make a reservation at our Downtown Chandler restaurant today.
Images used under creative commons license - commercial use (5/12/24). Photo by Sergey Kotenev on Unsplash.