The different degrees of doneness in meat determine the texture, flavor and juiciness of your steak. There are five standard degrees of doneness: rare (49-52ยฐC), medium-rare (52-55ยฐC), medium (55-60ยฐC), medium-well (60-65ยฐC) and well done (65ยฐC+). Each degree of doneness has its own characteristics, from a red, soft center in rare to completely cooked through in well done. The right choice depends on personal preference and the type of meat you order.
What Are the Different Degrees of Doneness in Meat?
Degrees of doneness are temperature levels that determine how cooked through your meat is. These degrees are standardized worldwide in steakhouses and ensure you get exactly what you order. The five main degrees of doneness are rare, medium-rare, medium, medium-well and well done.
Why are these degrees so important? They determine not only the color of the meat, but also the texture, juiciness and flavor intensity. A rare steak is soft and tender with plenty of meat juices, while a well done steak feels firmer and contains fewer juices. The temperature at which the meat is prepared breaks down different proteins and changes the structure of the meat.
In professional kitchens, chefs use a meat thermometer to measure the exact internal temperature. At home, you can also rely on feel and appearance. Knowing these degrees helps you make more conscious choices and enjoy your meat more.
How Do You Recognize Rare, Medium-Rare and Medium Cooked Meat?
A rare steak has a cool, red center with a temperature between 49-52ยฐC. The meat feels soft and spongy when you press on it. From the outside, the steak is browned, but as soon as you cut into it, you see a bright red color that looks almost raw. The texture is very tender and the meat releases many red juices onto your plate.
Medium-rare, the most popular choice among meat lovers, has a warm pink center with a red core at 52-55ยฐC. The meat feels slightly firmer than rare, but still gives way under pressure. This doneness offers the perfect balance between juicy texture and rich meat flavor. The outside has a beautiful brown crust while the inside remains pink with a small red heart.
Medium cooked meat has an evenly pink color throughout the entire piece at 55-60ยฐC. It feels firmer than the previous two degrees, but is still juicy. Less moisture is released when cutting and the texture is somewhat more compact. This doneness is often chosen by people who don’t want red meat, but still appreciate the juiciness.
What Is the Difference Between Medium-Well and Well Done?
Medium-well meat still has a small light pink center at a temperature of 60-65ยฐC. Most of the meat is cooked through with only a hint of pink remaining in the center. The texture is considerably firmer than at lower degrees of doneness and few to no red juices are released. This doneness is suitable for people who prefer almost cooked-through meat but still want to retain a little bit of juiciness.
Well done means completely cooked-through meat at temperatures above 65ยฐC. There is no pink visible and the meat has a uniform brown-gray color inside. The texture is firm and compact, with minimal juices. Although often criticized by meat purists, well done can be excellent with certain types of meat like pork tenderloin or chicken, where complete cooking is desired for safety reasons.
For premium meat like wagyu or dry-aged steaks, well done is usually discouraged because it negates the unique characteristics of the meat. Thinner steaks and burgers, on the other hand, can be well done perfectly without becoming dry.
How Do You Determine the Right Doneness Without a Thermometer?
The pressure test is the most commonly used method to determine doneness without a thermometer. Press with your finger on the center of the meat and compare the feeling with the palm of your hand (the fleshy part between thumb and index finger). With rare, the meat feels like your palm in a relaxed state. For medium-rare, lightly touch your thumb and index finger together, for medium thumb and middle finger, and so on.
Visual cues during cooking also help. Pay attention to how much moisture appears on the top of the meat. With rare you see no moisture yet, with medium-rare small droplets begin to form, and with medium you see clear moisture on the surface. The color of the juice that is released when pricking also gives an indication: red for rare, pink for medium, and clear for well done.
The resting time after cooking is crucial for the final doneness. Meat continues to cook 3-5 degrees during resting. So remove your steak from the heat slightly earlier than the desired final temperature. Let the meat rest 5-10 minutes under aluminum foil before cutting into it.
Which Doneness Works Best with Which Cut of Meat?
Ribeye, with its rich marbling, comes into its own best at medium-rare. The fat melts perfectly at this temperature and provides maximum flavor and juiciness. Beef tenderloin, on the other hand, can be excellently served rare due to its lean character and soft texture. The absence of fat means the meat dries out quickly at higher temperatures.
Thicker steaks like cรดte de boeuf or tomahawk have more leeway in doneness. These can be well prepared medium without becoming dry. The thickness provides a beautiful gradient of doneness, with a perfectly pink center and crispy exterior. Thinner steaks like minute steak or flank steak must be cooked briefly and hot, usually no further than medium-rare.
| Type of Meat | Recommended Doneness | Reason |
|---|---|---|
| Ribeye | Medium-rare | Optimal fat rendering |
| Beef Tenderloin | Rare to medium-rare | Maintains tenderness |
| Strip Steak | Medium-rare to medium | Balance between flavor and texture |
| Flank Steak | Medium-rare | Prevents toughness |
| Wagyu | Rare to medium-rare | Preserves unique fat structure |
For premium meat types like wagyu or dry-aged beef, the rule is: the higher the quality, the lower the recommended doneness. These exclusive cuts have unique flavor profiles that come out best at lower temperatures.
How Do You Order the Perfect Doneness at Vlees & Co?
When ordering at a steakhouse, clear communication is important. Not only specify the degree of doneness, but feel free to ask for advice if you’re in doubt. Our meat sommeliers know every cut of meat on the menu and can perfectly advise you which doneness works best with your chosen steak and personal preference.
Don’t be afraid to adjust your preference to the advice. A dry-aged ribeye, for example, requires a different approach than a regular steak. Our experts are happy to tell you why certain premium meat types come into their own best at specific temperatures. They take into account the origin, aging and cutting method of the meat.
Want to know more about the different types of premium meat and their ideal preparation? Discover our comprehensive guide about premium meat for even more tips and background information about the best meat types in the world.
Frequently Asked Questions
How Do I Prevent My Steak from Overcooking During Resting?
Remove your steak 3-5 degrees earlier from the heat than your target temperature and let it rest on a warm plate, loosely covered with aluminum foil. For a perfect medium-rare (55ยฐC) you should remove the meat at 50-52ยฐC from the heat source. Use a thicker cut of meat for more control over the carryover cooking process.
Can I Still Adjust the Doneness of My Steak Once It's on My Plate?
Yes, but only from less to more cooked. If your steak is too rare, you can send it back to be cooked further. The reverse doesn't work - an overcooked steak cannot go 'back' to medium-rare. That's why restaurants often recommend ordering one degree lower when in doubt, so additional cooking remains possible.
Why Does My Home-Cooked Steak Taste Different Than in the Restaurant, Even at the Same Doneness?
Restaurants use extremely high temperatures (300-400ยฐC) that are difficult to achieve at home, making the Maillard reaction more intense. They also often use cast iron pans, butter-finishing and professional resting methods. Invest in a cast iron grill pan and heat it for at least 5 minutes beforehand to get closer to restaurant quality.
Is It Safe to Eat Beef Rare?
Yes, provided it's fresh beef of good quality. Bacteria are mainly found on the outside of the meat, which is killed during cooking. This doesn't apply to ground meat - hamburgers must always be heated to at least 71ยฐC. When in doubt, ask about the origin and freshness of the meat.
Which Doneness Is Best for My Health?
There is no 'healthiest' doneness, but there are considerations. Rare to medium-rare retains more nutrients like B-vitamins and iron. Well done meat contains more heterocyclic amines (HCAs) due to the higher temperature. For a healthy balance: choose medium-rare to medium and combine with vegetables that contain antioxidants.
How Long Should I Cook Different Thicknesses of Steaks for Medium-Rare?
For a 2.5 cm thick steak: 3-4 minutes per side on high heat. For 4 cm: 5-6 minutes per side. For 5+ cm: use the reverse-sear method - first in the oven at 120ยฐC until internal temperature reaches 45ยฐC, then briefly sear. Turn the meat only once for the best crust.
Does It Matter Whether I Use Olive Oil or Butter for Different Degrees of Doneness?
Absolutely. For rare to medium-rare you can use high-heat oils like grapeseed oil. For medium to well done, butter is risky because it can burn during longer cooking times. Start with oil and add butter in the last minute for flavor. For well done steaks, it's best to use only oil with a high smoke point.