Degrees of Doneness

Blue Rare Steak (115° F)

Also known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm.

Rare Steak Temp (120° F)

Rare steaks have a warm but very red center. This means the surface has the tasty flavor and texture of the Maillard effect, but also means that the steak’s fats have not had a chance to melt properly. Because of this, Rare is an excellent choice for low-fat steaks, such as tenderloins, but should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses.

Medium Rare Steak Temp (130° F)

The gold-standard of steak doneness. Ask almost any chef or steak aficionado: Medium Rare means the best tasting, most tender steak you can grill. At this temperature, the steak’s fat has had a chance to melt, distributing butteriness and flavor, but not a lot of moisture has evaporated yet, meaning a supremely tender, juicy, and plump steak. A medium-rare steak is red at the center, with a ring of pinkness between the center and the crust

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Medium Steak Temp (140° F)

A medium steak no longer contains a red center, but is pink throughout most of the steak. Medium steaks retain the buttery, flavorful taste of Medium-Rare steaks, but have slightly less juiciness and tenderness, due to moisture loss.

Medium Well Steak Temp (150° F)

Medium Well steaks still retain a little bit of pinkness and tenderness, but have begun to lose enough moisture that they will be drier and less tender than most steak lovers would care for.

Well Done Steak Temp (160° F)

Most chefs and grillmasters would say this level of doneness is poorly named – “Over-Done” would be a better fit. By this point, enough moisture (and fat) has either evaporated or leaked from the steak that you’ll find your meat much drier and tougher than you’d probably like it.