Steak Degrees of Doneness

 

Your temperature guide to the perfect steak — from Blue Rare to Well Done.

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Blue Rare (115°F / 46°C)

• Also called: Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, Bloody As Hell

• Seared only on the outside; inside is raw and often cool.

• May be gently warmed in the oven before serving.

• Best for those who love an almost completely raw center.

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Rare (120°F / 49°C)

• Appearance: Warm red center.

• Ideal for lean cuts (e.g., tenderloin).

• Not recommended for heavily marbled cuts — fat has not melted yet.

Medium Rare (130°F / 54°C)

 

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Medium Rare (130°F / 54°C)

 

• The gold standard — tender, juicy, and flavorful.

• Center is red, surrounded by a ring of pink.

• Fat has melted, distributing buttery flavor without significant moisture loss.

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Medium (140°F / 60°C)

• Pink throughout, no red center.

• Still flavorful with some butteriness, but slightly less juicy.

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Medium Well (150°F / 66°C)

• Faint pink in the center.

• Noticeably less tender and juicy due to moisture loss.

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Well Done (160°F / 71°C)

• Fully cooked through; no pink.

• Much drier and tougher — most chefs avoid this doneness for steaks.