Tips

The Seven Stages of Steak Doneness: A Meat Lover’s Guide

Steak has become a widely popular dish among many, with its origins in European and American cuisine. To truly appreciate the various doneness levels of a steak, join us as we explore the tips and tricks shared by a five-star restaurant chef to identify the perfect steak every time.

Administrator

14 July, 2024

Beef steak, a simple yet nutritious dish, has become a favorite main course for many families. Its versatility is showcased through the different levels of doneness.

Let’s explore the perfect way to enjoy these various doneness levels and find the one that suits your taste buds.

1How to Determine the Doneness of a Beef Steak

Raw

Raw beef is easily identifiable by its bright red color.

Many people are familiar with the Raw doneness level through Steak Tartare, a dish made of raw, minced beef without any cooking involved. To enhance the flavor of this dish, season the beef with salt, pepper, and chopped scallions, and don’t forget to mix in a raw egg yolk. This is a great option if you’re looking for a unique twist on the traditional steak, offering a different experience from the usual doneness levels.

Bright red color

Very Rare

To achieve a Very Rare steak, sear the meat for only 30 seconds on each side at a temperature between 10-29°C. Typically, only 10% of the meat is cooked, leaving the inside completely raw. For an extra tangy flavor, squeeze some lemon juice or add a dash of green peppercorn sauce.

30 seconds, 10-29°C

Rare

For a Rare steak, sear a 3cm thick piece of beef for 2 minutes on each side at a temperature between 30-51°C. At this level, the steak will be slightly warm inside as the heat penetrates deeper than the Very Rare level. Moreover, you’ll still enjoy the bright red color and juicy texture of the meat.

2 minutes, 30-51°C

Medium Rare

Medium Rare is the ideal doneness level for steak connoisseurs as it offers a perfect balance of 50% doneness and 50% rawness. The surface of the meat will have a thin brown crust, with the red color gradually fading and a pinkish hue appearing. Cook the steak for 3-4 minutes on each side at a temperature between 57-63°C. Remember to keep an eye on the timer!

3-4 minutes, 57-63°C

Medium

Medium is a safe choice for first-time steak eaters and is also the most popular doneness level among Asians. The meat is cooked to a perfect Medium on each side, resulting in a warm but still moist and tender steak at a temperature of 63-68°C for 4 minutes.

4 minutes, 63-68°C

Medium Well

At Medium Well, the steak will be evenly cooked, with the bright red color turning into a light pink hue and a brown surface. To achieve this doneness level, cook the steak at a temperature of 72-77°C for 5 minutes on each side. Keep a close eye on the timer to ensure perfection!

5 minutes, 72-77°C

Well Done

For a Well Done steak, cook the meat at a temperature above 77°C for 6 minutes. Despite being fully cooked, the steak will remain tender and juicy, with a mouthwatering brown color that will tempt your taste buds.

6 minutes, above 77°C

2Choosing the Best Cut of Beef for a Delicious Steak

Different parts of the cow offer distinct flavors and textures for steak. Here are some popular cuts and their characteristics to help you choose the perfect one for your taste and cooking method:

Tenderloin: This is the most tender and lean part of the beef, suitable for any cooking method. It’s also known as Filet Mignon.

Sirloin: This cut is lean, so be careful not to overcook it, as it can become dry and tough if sliced too thick or cooked for too long.

T-Bone: This cut is close to the tenderloin and can be cooked to Medium Well while still maintaining its tenderness and moisture.

Ribeye: This cut has a good amount of marbling, resulting in a juicy and flavorful steak. It’s typically cooked to Medium doneness.

Now you know how to identify the perfect doneness level and choose the best cut of beef for your steak. Besides focusing on cooking time and temperature, don’t forget the importance of sauces and side dishes. Consider options like black pepper sauce, cheese cream sauce, or red wine sauce, and pair your steak with sides like vinegar-dressed salad or mashed potatoes for a truly indulgent meal.

Frequently asked questions

The seven stages of steak doneness are: Rare, Medium Rare, Medium, Medium Well, Well Done, Overcooked and Burnt. Each stage represents a different level of cooking, from the center of the steak to the outer edges.

A rare steak is cooked quickly, usually under a broiler or on a hot grill. The outside is seared to brown, while the inside remains red and cool. The steak will feel soft and spongy when prodded with a finger.

The ideal doneness depends on personal preference. Many steak lovers prefer their steak between Medium Rare and Medium. At these doneness levels, the steak has a nice sear on the outside and is warm and slightly pink in the center.

To achieve a Medium Rare steak, cook it until the internal temperature reaches 130-135°F (54-57°C). This usually takes about 5-7 minutes per side, depending on the thickness of the steak and the heat source.

Yes, resting the steak after cooking is important. Let it rest for about 5 minutes before cutting into it. This allows the juices to redistribute, ensuring a juicy and flavorful steak.

A Medium steak has a warm pink center, while a Medium Well steak is mostly brown with a hint of pink in the very center. Medium Well steaks are cooked to an internal temperature of 150-155°F (66-68°C).

To avoid overcooking, use a meat thermometer to check the internal temperature of the steak. Also, keep in mind that the steak will continue to cook for a bit after it’s removed from the heat source due to carry-over cooking.