Understanding steak doneness is key to getting the perfect texture and flavor. Cooking times vary by thickness and method, but internal temperature is the most reliable measure.

Doneness Other Names Internal Temperature Description
Blue Rare Very Rare, Blood Rare, Black & Blue 115°F (46°C) Seared quickly on the outside, almost raw in the center. Very soft, cool, and juicy.
Rare – 125°F (52°C) Warm red center. Juicy and tender with a slightly firmer texture than blue rare.
Medium Rare – 135°F (57°C) Warm pink center with a firmer texture. Most recommended for flavor and tenderness.
Medium – 145°F (63°C) Light pink center. Slightly firmer, less juicy than medium rare.
Medium Well – 150–155°F (66–68°C) Small hint of pink in the center. Firm, with less juice.
Well Done – 160°F+ (71°C+) Fully cooked through. Brown or gray center, firm, little to no juice.
Tips for Perfect Steak Doneness

Use a Meat Thermometer: Insert into the thickest part of the steak for accurate readings.

Rest Your Steak: Let it rest 5–10 minutes after cooking; internal temperature rises slightly and juices redistribute.

Consider Carryover Cooking: Thicker cuts continue to cook after removal from heat, usually 3–5°F (1–3°C).

Searing First: Sear on high heat for flavor, then finish at lower heat if needed to reach desired doneness.

Quick Visual Guide

Blue Rare: Dark red, almost raw.

Rare: Bright red, warm.

Medium Rare: Pinkish-red, juicy.

Medium: Light pink, firm.

Medium Well: Slight pink, mostly brown.

Well Done: Fully brown, firm.