WHETHER you’re dining at a high-end steakhouse or firing up the grill at home, one question always stands between you and your perfect steak: How do you want it cooked?
From ruby-red rare cuts to deeply browned well-done servings, the degree of doneness defines not just texture and taste, but also the overall experience. Here’s a guide to understanding the different types of steak — and how each brings out a unique personality in your meal.
Rare
Internal temperature: about 50°C–52°C
Appearance: Cool, red centre with a lightly seared exterior
A favourite among purists, rare steak is all about natural flavour and tenderness. The meat is seared quickly on the outside, leaving the inside mostly raw, soft, and juicy. It’s best suited for high-quality cuts like tenderloin or ribeye, where the freshness and marbling can truly shine. For some, it’s the truest way to taste the essence of beef – for others, a little too bold.
Medium Rare
Internal temperature: about 55°C–57°C
Appearance: Warm red centre with a pink halo
Often considered the gold standard among steak lovers, medium rare strikes the perfect balance between tenderness and flavour. The outside is caramelised, while the inside remains juicy and slightly springy. Chefs often recommend this level as it preserves the meat’s natural moisture without crossing into dryness – rich, succulent, and utterly satisfying.
Medium
Internal temperature: about 60°C–63°C
Appearance: Warm pink centre with a brownish edge
For those who prefer a bit less red but still want juiciness, medium is the middle ground. The steak has a firmer texture and a fuller beefy flavour, making it a popular choice among casual diners. It pairs beautifully with sauces like peppercorn or mushroom, as its slightly drier texture absorbs flavour wonderfully.
Medium Well
Internal temperature: about 65°C-68°C
Appearance: Mostly brown with a faint trace of pink in the centre
Medium well steaks are cooked longer, giving them a more uniform texture and deeper flavour. While there’s less moisture, the result is still tender when cooked properly. This level often appeals to those who enjoy the aroma of a well-seared crust without the juiciness of a pink centre.
Well Done
Internal temperature: about 70°C and above
Appearance: Fully cooked through, brown or greyish interior
Loved by some and frowned upon by others, well done steaks are cooked until no trace of pink remains. While it’s the driest and firmest option, a skilled chef can still make it flavourful by using cuts with more fat or marbling, such as ribeye or sirloin. A generous serving of sauce helps bring back a touch of juiciness – and plenty of comfort.
Choosing Your Perfect Steak
At the end of the day, there’s no “right” or “wrong” way to enjoy a steak – only your way. Some diners swear by the buttery tenderness of a rare cut, while others crave the deep, roasted flavours of a well-done steak.
The secret lies in knowing your preference, choosing a good cut, and trusting the chef (or your own grilling skills) to bring out the best in every bite.
So next time you’re asked how you’d like your steak, you’ll know exactly what to say — and why.
