As people, we each have our own unique preferences — and steak doneness is no exception. Many beef connoisseurs swear by rare steaks that showcase the full depth of meaty flavor. On the other hand, those less familiar with steak might gravitate toward higher doneness levels as a safer choice. This diversity of tastes brings to mind the old Polish saying, “You can’t please everyone.”
But a good host doesn’t throw in the towel — they find a way to make sure everyone at the table is happy with what’s on their plate. How? The solution is simpler than you might think: just follow our guide to steak doneness levels and prepare each steak exactly the way your guests like it.
As people, we beautifully differ – and it’s no different when it comes to how we like our steaks and their levels of doneness. Many beef connoisseurs especially love rare steaks, which allow them to savor the full range of meaty flavors. For less experienced steak enthusiasts, higher levels of doneness often feel like a safer choice. Seeing this diversity in taste, we’re reminded of the old saying: you can’t please everyone. A good host shouldn’t despair, but instead find a way to ensure everyone’s plate is just right. How to achieve that? Surprisingly simple: just read our guide to steak doneness levels and prepare each steak exactly how your guests like it!
How to choose the right meat for steaks?
Before we dive into how to cook steak and its doneness levels, it’s essential to know what beef to choose. Without high-quality beef, even the best knowledge of steak preparation won’t help much. What should you consider when selecting beef to prepare excellent steaks?
First, always make sure your beef comes from a trusted source. Only then can you be sure it’s safe, properly selected, and will deliver the expected flavor experience. In our store, you’ll find beef straight from the Polish producer CHOBOT Meat Jan Ludwiniak, praised by both home grill masters and chefs at renowned restaurants. Our dry-aged steaks cut from ribeye, sirloin, and tenderloin are a particular highlight. We’ve created three unique product lines:
- Standard – steaks with low marbling, rich beef flavor, and pleasant tenderness,
- Premium – more heavily marbled steaks offering exceptional juiciness,
- Extra Marble – for lovers of luxurious, creamy-textured, highly marbled steaks.
The irresistible tenderness, concentrated flavor and aroma, and mouthwatering juiciness make our steaks a staple at beef connoisseurs’ tables across Poland.
Before ordering your steaks, also consider how you plan to prepare them. Select the steak thickness based on your intended cooking method:
- for pan-searing or grill pan cooking, go for steaks 2–3 cm thick,
- for traditional grilling, opt for cuts between 4 and 5 cm – with 4.5 cm being the sweet spot.
Once your beef is selected, we can move on to the main point of today’s article: steak doneness levels and the ideal internal temperatures.
Beef steaks – what doneness levels are there?
Steak doneness is a fascinating topic and often sparks passionate debates among beef lovers. Opinions on the perfect doneness vary widely, so the best approach is to taste for yourself and see which level suits you best. To help, you need knowledge about the different doneness levels and their characteristics. Depending on the source, you may find slight variations in definitions, but based on our years of experience, here’s a reliable guide to doneness levels and internal temperatures:
- Blue – heated to about 48°C (118°F),
- Rare – heated to about 52°C (125°F),
- Medium rare – heated to about 54°C (129°F),
- Medium – heated to about 56–58°C (133–136°F),
- Medium well – heated to about 61°C (142°F),
- Well done – heated to about 62°C (144°F).
Curious what distinguishes each doneness level? Here’s a quick overview!
Blue
Blue steak gets its name from the faint blue hue that appears when you press the surface right after cooking. At this level, the steak is only seared on both sides while the inside remains raw but slightly warmed. To achieve a proper Blue steak, keep the internal temperature below 48°C (118°F).
Rare
If Blue feels too extreme, try Rare. Rare steaks have about a 5 mm cooked outer layer, while the inside stays red and bloody. About 75% of the cross-section remains red. Cook to an internal temperature of about 52°C (125°F). Many beef aficionados consider Rare the ideal doneness.
Medium rare
Medium rare is a popular first step for those exploring bloodier steaks. The seared outer layer is slightly thicker, but the center remains red. When pressed, juices and blood seep out. Roughly 50% of the cross-section stays red. Remove from the grill or pan at about 54°C (129°F).
Medium
Medium is a favorite for those who dislike bloody meat but still want a juicy steak. The interior is pink, with only about 25% showing red. Medium steaks aren’t bloody but still remain juicy. Internal temperature should reach about 56–58°C (133–136°F).
Medium well
Medium well steaks are ideal for people who prefer little to no red. The meat turns light brown as proteins are more fully cooked. The steak remains flexible but is less juicy than rarer levels. Cook to about 61°C (142°F).
Well done
Well done – a controversial level among beef lovers. Well done steaks are fully cooked and generally much drier. If you want to try it, cook the steak to about 62°C (144°F).
How to achieve the perfect steak doneness?
Now that you know the doneness levels and target temperatures, here’s how to cook steaks exactly to your liking:
- Before cooking, let the meat come to room temperature.
- Preheat your pan or grill to a very high temperature.
- Monitor the steak’s temperature using a meat thermometer with a probe. Insert the probe into the center of the steak to get an accurate reading.
- Cooking bone-in steaks can be tricky. Start by standing the steak on the bone during grilling or pan-searing. Once you smell the distinct aroma of roasting bone, lay it flat to continue cooking evenly.
- After reaching the desired temperature, transfer the steak to a wooden cutting board and let it rest for a few minutes.
Follow these tips, and your steak will surely delight your taste buds.
Summary
Steak doneness levels (often incorrectly called "steak baking levels") are a crucial topic for every beef enthusiast. There's a wide range to choose from, so you can easily match your steak to your taste. Whether you go with Rare, favored by purists, or Well done, it’s up to you. But remember: the secret to a great steak starts with top-quality beef. You’ll find just that in our store, with beef from the respected CHOBOT Meat Jan Ludwiniak. For steak lovers, we especially recommend our unique dry-aged beef steaks, including:
We also offer fresh steaks, beef offal, and a wide range of fresh beef.
We invite you to place your order!
