How To Reach The Perfect Doneness Of Steak
Night Shark Series Chef's Knife 8"
Welcome to the surprisingly contentious world of steak doneness.
1. Understanding Steak Doneness: What Each Level Really Means
The Barbarian Series Venator Knife 7"
Let’s talk about steak doneness -- because if there’s one thing we can all agree on, it’s that steak is better when it’s done your way. Steak doneness is a delicate balance of steaks temperature, texture, and that smug satisfaction you get when your knife glides through like it’s slicing butter. But what do all these levels actually mean?
Rare steak
Rare steaks are for the bold, the fearless, the “I like my steak to moo” crowd. With an internal temperature of around 120°F–125°F, a rare steak boasts a cool, bright red center. The texture? Soft and squishy, like pressing your cheek (yes, seriously -- go ahead and try). Rare is where the natural flavor of the meat shines, so if you’re working with a premium cut of meat like a york strip or tomahawk steak, rare lets the steak’s quality take center stage. That said, some folks might raise an eyebrow at rare steaks in terms of food safety -- but don’t worry, as long as the outside is seared to perfection, you’re golden.
Medium rare
Ah, medium rare -- the Goldilocks of steak doneness. This level is the sweet spot for many, with a warm red center and just enough pink to make your Instagram feed jealous. At 130°F–135°F, medium rare strikes the perfect balance between tenderness and flavor. The texture here is soft yet springy, like the fleshy part of your palm when you press your thumb and middle finger together (the famed “hand test” for steak feels). Whether you’re looking to cook ribeye or prepare steaks like a porterhouse or flank, medium rare gives you that melt-in-your-mouth experience that steak dreams are made of.
Medium
If medium rare is the daring adventurer, medium steak is the cautious optimist. With a doneness temperature of 140°F–145°F, it’s got a pink center that leans more toward blush than crimson. This level is all about compromise: you still get some juiciness, but the texture has firmed up a bit. Medium is a solid choice if you’re cooking for a crowd or dealing with varied preferences. It works especially well for cuts like york strip, top sirloin, or a lean flat iron steak. Pro tip? Keep your steak rested and ready -- at medium, it’s all about managing those juices.
Medium well
Here’s where things start to get controversial. At 150°F–155°F, medium well steak has just a hint of pink in the center and a drier texture that some people love for its chewiness. This level works best for fattier cuts like a ribeye steak, where the marbling can help keep things moist. Medium well is also a safe bet for people who aren’t big fans of rare or rare medium steaks but still want a little bit of life left in their beef. Just don’t rush the process -- searing and resting are key at this stage, or you’ll end up with a steak that’s more sadness than sizzle.
Well done
Let’s just say it: well done is the most divisive of the levels of steak. At 160°F+, it’s fully cooked with no pink to be seen -- just a uniform brown center. Texture-wise, well done steak tends to be firm, bordering on tough, which is why it gets a bad rap. But here’s the thing: if you know how to cook your steak right, you can make even a well-done cut delicious. A bit of butter, a careful eye on your cooking time, and a proper rest can save the day. That said, well done might not be the best choice for leaner cuts like filet mignon -- save it for marbled beauties like a porterhouse or ribeye.
The takeaway
Steak doneness is deeply personal, and there’s no one-size-fits-all. The secret is knowing the internal temperatures and understanding how they translate to texture and flavor. Whether you’re aiming for a warm red center, a rare medium steak, or a perfectly firm well-done cut, the journey to steak perfection starts with understanding the doneness temperature that works best for you and your cut of meat.
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2. How To Achieve Your Desired Doneness
Valhalla Series 5" Steak Knife Set
Cooking a steak isn’t just about slapping a hunk of meat on a grill and hoping for the best. It’s an art -- and like any good artist, you need the right tools, techniques, and a little finesse. Here’s how to master the journey from raw to perfectly cooked.
Choose your cut wisely
Not all steaks are created equal. Some cuts, like a ribeye steak or tbone steak, are born to shine on a grill thanks to their generous marbling. That fat renders beautifully over high heat, keeping the steak juicy and flavorful. On the flip side, leaner cuts like filet mignon are more delicate and can handle a mediumwell steak without turning into a chew toy.
Then there are the workhorse cuts like flank steak or flat iron steak, which are best for quick, hot cooking methods. Want to add some flair? Experiment with grades of beef like Prime or Wagyu for richer flavors. And if you’re feeling adventurous, why not throw some pork chops into the mix for variety? With the right pork rub, you can even turn them into the steak of the other white meat.
Prepping your steak
The journey to steak nirvana begins before it ever hits the heat. First things first: pat it dry. Excess moisture is the enemy of a good sear, and nobody wants a steamed steak. Once dry, season generously. A sprinkle of salt and pepper is classic, but feel free to get creative -- paprika, garlic powder, or even a touch of that pork rub you’ve been saving can elevate your flavor game.
And here’s a pro tip: let your steak come to room temperature before cooking. This simple step ensures it cooks evenly, which is crucial for hitting that perfect rare steak temp or nailing those steak temps across the levels of doneness. While you’re at it, give yourself a mental high-five for choosing a quality cut. Whether you’re about to cook ribeye steak or tackle a thick tomahawk steak, starting with good meat makes all the difference.
Cooking methods
How you cook your steak is just as important as the cut itself. Here’s a rundown of the most popular techniques, each with its quirks and charms:
Grill steak
The OG method. Preheat your grill until it’s blazing hot, and use grilling tools to flip your steak just once. Resist the urge to poke and prod -- good things come to those who wait. This is the method where tbone steaks and ribeyes truly shine.
Pan seared
When you want a crust that could rival your favorite steakhouse, reach for a cast-iron skillet. Add a touch of oil, butter, and maybe some garlic or rosemary for a bistro-worthy experience.
Sous vide
The nerdy-but-brilliant method. Sous vide allows you to dial in your exact doneness temperature -- whether you’re craving mediumrare steaks or a perfectly juicy rare steak safe -- before finishing with a quick, high-heat sear.
Air fryer
Yes, you read that right. The air fryer isn’t just for fries; it’s surprisingly great for thinner steaks. Just keep an instantread thermometer handy to avoid overcooking.
Reverse searing
This technique involves slow-cooking the steak at a low temperature, either in the oven or on indirect grill heat, before searing it at the end. It’s perfect for thicker cuts and gives you full control over steak cooks and cooking times.
Tricks to nail your desired doneness
What other methods are there to determine your steak’s desired doneness? Sure, an instant-read thermometer is the gold standard, but what if you want to feel like a steak whisperer? Enter the touch test and a few tried-and-true methods to gauge those perfect steak temps -- no gadgets required.
The touch test
Your hands are more than just grilling tools; they’re your secret weapon for mastering steak doneness. Here’s how it works:
Rare
Touch your thumb to your index finger and press the fleshy part of your palm just below the thumb. Soft and squishy? That’s your rare steak safe zone.
Medium rare
Move to your middle finger and press again. It should feel a bit firmer -- like your classic mediumrare steaks.
Medium
Thumb to ring finger. This is the point where your steak starts to firm up, just like your palm.
Medium well
Thumb to pinky. Notice the tight, springy texture? That’s your mediumwell steak.
Well done
Now press your palm without touching your fingers together. Firm as a brick? That’s your welldone steak.
Of course, we should point out that this method is controversial and has its fair amount of detractors. For instance, some folks will point out that different hands will feel differently, so it's not a reliable method.
Color clues
Peek inside your steak if you’re cooking at home (sorry, restaurant chefs). The color can tell you a lot:
- Rare: Deep red, almost purple, with a cool center.
- Medium rare: Rich red that transitions to pink.
- Medium: A steady pink center, edging toward brown.
- Medium well: Barely pink, mostly tan or brown.
- Well done: Brown all the way through.
The visual cues help you hit those steak temps when precision tools aren’t available, giving you a second way to achieve your desired doneness.
Timing is everything
While cooking times vary depending on the thickness of the steak, the cut, and your cooking method, paying attention to time can guide you when intuition and gadgets fail. Keep in mind:
A thinner steak (like a flank or flat iron) will cook faster than a cook ribeye steak or tbone steaks.
High heat speeds things up but can also leave the center undercooked if you’re not careful.
Use time as a guide, but always combine it with your other senses for the best results.
The pro tip you didn’t know you needed
Still not confident without your trusty instant-read thermometer? Try the "steak poke" test: use your finger or a utensil to lightly press the steak. It’s not just about the feel -- it’s about how the steak pushes back. A little spring means you’re still in medium rare territory. No give at all? Congratulations, you’ve crossed into well-done land.
These methods not only bring a tactile element to cooking but also allow you to connect with your food on a whole new level. Plus, with a little practice, you’ll start hitting those perfect steak temps without even thinking about it. No thermometer? No problem.
Rest your steaks
You’ve made it this far -- don’t skip this step. Letting your steak rest for 5–10 minutes is like giving it a moment to collect itself. This allows the juices to redistribute, ensuring every bite is as tender as the last. If you skip this part, you’ll cut into your steak and watch all those delicious juices spill out onto the plate. Tragic.
Insights to keep in mind
Achieving the perfect doneness is a mix of art and science. Whether you’re aiming for mediumrare steaks or braving the waters of welldone steak, the key is understanding how your steak reacts to heat, time, and temperature. And don’t forget, not every cooking method suits every cut. For instance, a reverse searing approach might be overkill for a thin flank steak but works wonders for a thick cook ribeye steak.
Armed with these grilling tips and a little patience, you’ll be turning out restaurant-quality steaks -- and maybe a few pork chops -- before you know it.
3. Your Ultimate Reference For Steak Cooking Levels
Shogun Series BBQ Pitmaster & Meat Knife 8"
|
Doneness level |
Internal temperature |
Appearance |
|
Rare |
120°F -125°F |
Cool, red center |
|
Medium rare |
126°F - 135°F |
Warm, red center |
|
Medium |
136°F - 145°F |
Pink center |
|
Medium well |
146°F - 155°F |
Slightly pink center |
|
Well done |
156°F+ |
Brown throughout |
4. Dalstrong Tools You Will Need
1. Shogun Series Slicing & Carving Knife 12"
This slicing and carving knife is a beast when it comes to handling large cuts of meat. Think briskets, turkey, salmon, or even a roast big enough to feed a crowd. The long, sharp blade means you can slice through in one smooth motion, giving you those perfect, uniform cuts every time (goodbye, hacked-up leftovers). With its Japanese AUS10V steel core and sturdy, full tang build, this knife is sharp, strong, and built to last.
PROS:
- The 12” blade is perfect for big jobs like briskets and sides of salmon, letting you slice in one smooth motion instead of sawing back and forth.
- The Japanese AUS10V steel core and Damascus construction mean it’s ridiculously sharp and stays that way longer than your average knife.
- The military-grade handle is comfortable to hold and gives you solid control, even when you're working on slippery roasts or other tricky meats.
- The hammered finish and engraved end cap make it feel like a piece of art.
CONS:
- If you’re not used to such a long blade, it might take a bit of getting used to (or some creative storage solutions).
- You’ll need to keep it well-maintained to preserve the sharp edge, so it’s not the kind of knife you can just toss in a drawer and forget about.
2. Gladiator Series Annihilator Meat Cleaver with Stand 14"
If steaks are your passion and you want a tool that screams “I mean business,” the Gladiator Series Annihilator Meat Cleaver is the one. This 14” behemoth is not your average kitchen knife -- it’s the ultimate powerhouse for breaking down large cuts of meat, splitting bones, and tackling the toughest prep jobs without breaking a sweat. Weighing in at 2.5 pounds and equipped with a 6mm thick blade of rugged 7CR17MOV-X stainless steel, this cleaver feels like a weapon forged for battle (but way more practical for your kitchen). It even comes with a handcrafted acacia wood stand to show off your new kitchen MVP.
PROS:
- The 6mm thick blade makes quick work of heavy-duty tasks like splitting bones and breaking down big cuts of beef for steak night.
- The military-grade G10 handle is built for comfort and control, even during long prep sessions.
- It’s surprisingly well-balanced for its size and weight, making it easier to use than you’d expect from a 2.5-pound cleaver.
- Comes with a beautiful acacia wood stand, so you can store and display it with pride (and easy access).
CONS:
- At 14", it’s not exactly a multitasker -- this is for serious jobs, not delicate slicing.
- Its size and weight might feel intimidating at first if you’re used to smaller knives, but you’ll get the hang of it quickly.
3. Phantom Series Fillet & Boning Knife 6.5"
This knife is your go-to for precision work -- whether you’re trimming fat off a ribeye, deboning a porterhouse, or prepping your favorite cut for the grill. Its curved, narrow blade is razor-sharp and flexible enough to glide along bones and through joints like a pro, while the hollow divots reduce friction so you’re not fighting against the meat. And it looks awesome: engraved Japanese AUS-8 steel, a pakkawood handle, and even a kanji engraving for "phantom" down the spine. It's functional and a work of art.
PROS:
- The curved, narrow blade makes deboning beef, pork, and fish intuitive and easy, so you can prep your steaks like a pro.
- Hand-sharpened to a 13–15° edge using the honbazuke method, this knife is as sharp as it gets for effortless, precise cuts.
- The rockhollow divots on the blade reduce friction, which is a game-changer when working with sticky proteins or delicate meat.
- The pakkawood handle is designed for comfort and control, with a D-shaped grip that feels like it was made to fit in your hand.
CONS:
- The partial tang design offers excellent balance but might not feel as heavy-duty as full tang knives for those used to heftier builds.
- It’s specialized for deboning and trimming, so it’s not the knife you’ll reach for when slicing steaks or breaking down larger cuts.
4. Medium Size Teak Cutting Board
This teak cutting board is perfectly sized for everyday tasks, it’s ideal for slicing steaks, chopping veggies for a side dish, or trimming fat off your favorite cuts of beef. Made from 100% sustainably sourced tropical teak, it’s not only durable but also easy on your knives, keeping them sharp longer. The laser-etched measurement lines on the underside are a handy bonus, helping you portion your steak perfectly or prep sides with precision. And with its rich, natural finish, it’s as much a serving piece as it is a tool for prep work.
PROS:
- Crafted from sustainably sourced teak, it’s tough enough for steak prep yet gentle on knives to preserve their sharpness.
- The laser-etched measurement lines make portioning steaks or slicing even pieces of meat and veggies a breeze.
- The built-in juice groove keeps messes contained, making clean-up easier during steak marinating or carving.
- It’s gorgeous enough to double as a serving board -- perfect for presenting your steaks in style.
CONS:
- Teak requires occasional oiling to maintain its rich finish, so it’s not completely maintenance-free.
- The medium size might feel limiting if you’re working with particularly large cuts of meat or preparing for a crowd.
5. 4 Piece Premium Grill Kit Tongs, Spatula, Fork, Silicone Brush
This grill kit has got all the essentials: tongs, a spatula, a fork, and a basting brush, and they’re built to last. We’re talking heavy-duty stainless steel that feels sturdy enough to handle a tomahawk steak or a full rack of ribs without flinching. The G10 handles are super comfortable and heat-resistant, so you don’t have to worry about burning your hands or the tools falling apart after a few BBQ sessions. Plus, there’s a built-in bottle opener on the spatula -- which is just a solid win for any backyard grill master.
PROS:
- The tools feel hefty and solid, perfect for flipping thick steaks or moving heavy cuts like brisket without worrying about bending anything.
- The tongs are wide and give you great control, whether you’re grabbing a rack of ribs or flipping smaller cuts like sirloin.
- The silicone basting brush is a game-changer -- it doesn’t hold onto odors and spreads marinades evenly, all while being easy to clean.
- Everything is long enough to keep your hands safe from the heat but still gives you great control over the grill.
CONS:
- If you’re only grilling for one or two people, the size and weight of the tools might feel a little over the top.
- These are big, sturdy tools, so they might take up more storage space than your usual BBQ set.
5. Frequently Asked Questions
What is the best doneness for steak?
Steak doneness is a personal preference. Some folks won't eat steak that's not well done. The gold standard is medium rare – that warm red center delivers maximum flavor and tenderness, plus it's cooked long enough that it gives the fat time to render. But hey, you do you!
How to order steak doneness?
If you're unsure how to order your steak, remember that most chefs default to medium rare steaks unless specified otherwise.
What are the 5 degrees of doneness?
The five degrees of steak doneness are rare, medium rare, medium, medium well, and well done.
How to know steak doneness?
The easiest and most accurate method to check steak doneness is a meat thermometer. For a quick test, you can use the "touch test" by comparing the steak's feel to different parts of your hand, but this method is controversial.
