How do you like your steak?: The Art and Science of Steak Doneness
Oct 24, 2024
Few culinary questions spark as much passionate debate as how a steak should be cooked, right? Each level of doneness has its fans as well as fierce critics.
Today, we’ll explore the spectrum of steak preparations and what makes each unique!
From Raw to Well: The Spectrum of Doneness
Rare (120-125°F)
A rare steak has a deep red center and a cool-to-warm interior. The outside is lightly browned, while the inside remains soft and tender. The steak is seared quickly on high heat, creating a flavorful crust while leaving the interior minimally cooked.
Many people love rare cooking because it preserves the meat’s natural flavors and tender texture.
Medium-Rare (130-135°F)
Considered the “golden standard” by chefs and food critics, medium-rare offers a warm red center with a pink ring extending toward the exterior. This temperature allows the fat to begin melting, releasing rich flavors while maintaining the meat’s tenderness.
The result is a steak that’s firm but yields easily to the knife.
Medium (140-145°F)
Medium doneness represents a middle ground that satisfies many diners—It has a pink center that gradually transitions to brown edges; the steak is firmer than medium-rare but still juicy.
This level of doneness is the best option for people who like their meat more thoroughly cooked while still maintaining moisture.
Medium-Well (150°F to 155°F)
A medium-well steak is cooked through and the center is mostly brown with a slight bit of pink. It’s drier than previous levels, its exterior is browned and its texture is firm.
Well-Done (160°F and above)
Well-done steaks are cooked until they show no pink inside, with a brown or charred exterior. Although it’s often criticized by purists, it has its fans who prefer their meat thoroughly cooked.
The texture is firmer, and the flavor profile shifts from the natural meat taste to more concentrated, caramelized notes.
The Main Factors Affecting Doneness
There are various factors that influence steak doneness. Understanding them can help you achieve the perfect cook every time:
Thickness of the Cut
Thicker cuts (1.5 inches or more) make it easier to achieve proper sear while maintaining the desired internal temperature. They are better for rare to medium-rare preferences.
Thinner cuts (less than 1 inch) cook more quickly. They are better suited for medium to well-done preferences and more challenging to achieve rare/medium-rare.
Cooking Method
Direct high heat (grilling, pan-searing) is better for thinner cuts and creates an excellent crust through the Maillard reaction *(see below), but requires careful timing to avoid overcooking.
Indirect heat methods (reverse sear, sous vide) are better for thicker cuts, they offer a more precise temperature control, so it’s easier to achieve the desired doneness.
Heat Source Temperature
Too low heat results in a poor crust. It requires an extended cooking time and there’s a risk of drying out.
Too high heat results in uneven cooking, with quick exterior burning and an undercooked interior.
Type of Pan or Grill
Cast iron has great heat retention. It allows even cooking and superior crust development.
Stainless Steel has good heat distribution and less heat retention. It requires more attention.
Grill is good for temperature management and adds a unique flavor.
The Science of Steak: The Maillard Reaction
When you heat meat above 285°F, a complex series of chemical reactions known as “the Maillard reaction” occurs between amino acids (the building blocks of proteins) and sugars.
The Maillard reaction creates unstable compounds called Amadori products, which produce hundreds of different flavor molecules. The process creates melanoidins, which give the steak its characteristic brown crust, and various aromatic compounds are formed, contributing to the complex flavor profile:
Furans: Contributing sweet and nutty notes.
Pyrazines: Adding roasted and earthy flavors.
Thiols: Providing meaty, sulfurous notes.
Thiazoles: Contributing to the grilled, roasted aromas.
So, the perfect sear isn’t just about appearance but a crucial chemical process that creates up to 1,000 different flavor compounds. These compounds give properly cooked steak its characteristic savory, umami-rich taste that can’t be replicated by other cooking methods.
It’s important to mention that the Maillard reaction occurs on the surface (exterior) of the steak when searing, while the internal temperature determines the doneness level—When cooking a steak, you have two different temperatures happening simultaneously:
Surface Temperature (exterior)
Gets very hot (above 285°F) during searing and it’s where the Maillard reaction occurs. It creates the flavorful brown crust and this happens regardless of how done you want your steak inside.
Internal Temperature (interior)
Rare: 120-125°F
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150°F-155°F
Well-done: 160°F and above
So, you can have a steak that’s rare inside (125°F internal temp) BUT still has a delicious browned crust from the Maillard reaction (because the surface briefly reached >285°F during searing). This is why even rare steaks can have a flavorful crust while staying red inside.
A common technique to achieve this is to use very high heat for a short time to sear the outside (getting that Maillard reaction) while keeping the inside at your desired doneness level. This is sometimes called the “reverse sear” method.
The Science Behind Preference
How we prefer our steak can be influenced by texture preferences, flavor sensitivity, cultural background, food safety concerns, past experiences, and even personality traits (for example, some studies indicate that people who prefer well-done meat tend to be more methodical and traditional, while those who enjoy rare steaks may be more adventurous eaters).
When choosing your preferred doneness, you should consider:
The cut of meat, as different cuts perform better at different temperatures.
The quality of the beef, as higher grades can be enjoyed at rarer temperatures.
Food safety guidelines (especially for at-risk individuals).
Safety Considerations
Personal preference is important, but you shouldn’t overlook food safety. Although many people safely consume steaks cooked to low temperatures (particularly when the meat is fresh and properly handled), it’s important to take into account the USDA recommendation of cooking steaks to a minimum internal temperature of 145°F (medium) with a three-minute rest time.
Undercooked steak can pose health risks, particularly to individuals with weakened immune systems, young children, older adults, and pregnant women—consuming raw meat increases the likelihood of experiencing symptoms like vomiting and diarrhea due to harmful bacteria (such as E. coli).
Understanding Steak: What’s Your Steak Style?
There’s no definitively “right” way to enjoy a steak. While chefs and enthusiasts might have strong opinions, the best steak is ultimately the one prepared the way you enjoy it most.
The thing is, if you understand the different cooking levels, it helps you communicate your preferences clearly and appreciate the complexity of steak preparation. The next time someone asks, “How do you like your steak?” you’ll have a well-informed answer ready!