Share:

When ordering a steak at a restaurant, your waiter will likely ask how you want it done. This "doneness" refers to the meat's internal temperature when it's cooked, and its color and succulence when served. To ensure you get the perfect meal the next time you order a steak, learn more about the three common degrees of doneness below.

Rare Steak Is Slightly Seared

Those who prefer steak incredibly juicy should order it rare. In this case, the meat is only cooked for a couple of minutes on each side, so it'll reach an internal temperature of 125 degrees Fahrenheit. When served, the outside of the steak is slightly charred, while the inside is cool and red. The juiciness makes the texture of rare steak incredibly soft.

Medium Steak Has a Light Pink Center

restaurantA medium steak is cooked on each side for a few minutes longer than rare steak is. This allows the internal temperature to reach 145 degrees Fahrenheit. With a more charred exterior crust and a slightly pink center, medium doneness offers a firmer texture and beefy taste.

Well Done Steak Is Completely Cooked

Those who don't want any blood remaining in the steak should order it well done. To achieve this, the chef will simmer the meat on each side to cook it thoroughly but prevent dryness. The steak will be taken off the heat when it reaches an internal temperature of 160 degrees Fahrenheit, which gives this option the beefiest flavor.

 

If reading about steak has fueled your craving, visit Beffa’s in Saint Louis, MO. This restaurant has been a family-favorite throughout the county for 113 years. After recently remodeling, they’re back serving brunch, sandwiches, appetizers, and entrees, including steak frites, to hungry customers five days a week. Take a look at their delicious offerings online, or call (314) 698-7669 to make an order or reservation today.

tracking