Steak Doneness - How to Cook Any Steak Style

1. Steak - Raw

2. Steak - Rare

Internal Temperature 120 to 130 degrees F. (50 to 55 degrees C.)

A rare steak should be warm through the middle, lightly charred on the outside, browned around the sides and bright red in the middle. The meat should be soft to the touch, much like the raw meat, but browned over the surface. This is the steak for the true carnivore who wants something nearly raw but gets it cooked (as little as possible) to be polite.

For a 1-inch steak grill as hot as you can and:

• Place steak on grill for 5 minutes
• Turn and continue grilling for another 3 minutes

Times depend on the grill so watch closely, monitor the temperature, and adjust accordingly until you find the right time for your grill.

3. Steak - Medium-Rare

Internal Temperature 130 to 135 degrees F. (55 to 57 degrees C.)

A medium rare steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak should have a firm surface but give towards the middle. It will spring back quickly. This is the recommended level of doneness for a good steak. Ask any chef how they like their steak prepared and they will almost all, say medium rare.

For a 1-inch steak grill as hot as you can and:

• Place steak on grill for 5 minutes
• Turn and continue grilling for another 4 minutes
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4. Steak - Medium

Internal Temperature 140 to 150 degrees F. (60 to 65 degrees C.)

A medium steak should have a thick band of light pink through the middle but, more browned than pink. The sides should be a rich brown color and the top and bottom charred darkly (but no black). This steak should have some play through the middle but feel firm to the touch. If you are grilling for a large group of people this is the best level of doneness that pleases most everyone.

For a 1-inch steak grill as hot as you can and:

• Place steak on grill for 6 minutes
• Turn and continue grilling for another 4 minutes
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4. Steak - Medium-Well

Internal Temperature 155 to 165 degrees F. (68 to 74 degrees C.)

A medium well steak should have a hint of pink in the very middle of the steak. The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in the center. This is the steak for the squeamish who don't want color in their meat. If you can sneak this one in for someone ordering Well you will be doing both of you a favor.

For a 1-inch steak grill as hot as you can and:

• Place steak on grill for 7 minutes
• Turn and continue grilling for another 5 minute

5. Steak - Well

Internal Temperature 170 or higher degrees F. (77 or higher degrees C.)

This steak should NOT be burnt on the outside. While there is not the faintest hint of pink in the middle, it should be browned through, not burnt through. This steak should feel solid to the touch.

A Well Done steak is the hardest to cook. The secret is to do it low and slow. It's the only way to prevent burning while fully cooking it through the middle. Grill this steak over a medium heat between 10 and 12 minutes per side.

Most people will tell you that this is the steak for people who don't like steak. While there is some truth to that, it is a popular request, so any good griller needs to know how to do it.

Information from: https://www.thespruce.com/steak-doneness-from-rare-to-well-336362#step6

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