- Raw - Uncooked. Used in dishes like .
- Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue'.
- Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
- Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
- Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
- Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
- Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred
It just doesn't get any better
that's why they call us-
Americas
Favorite Steaks- tm
 Click on your favorite cut
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Click on your favorite cut
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Need a great beverage to go with your
steaks?
Try these great selections.
AmericasFavoriteWine.com
WorldsGreatestBeer.com
