Steak doneness. Yes, that is a proper phrase used in kitchens all over the world. The level of ‘doneness’ determines the flavour, texture, temperature and colour of your steak.
Here’s a handy chart (thanks to meatbeerbabes.com) to help you decide what’s best for you:
A picture can only say so much. Here’s more information about the taste, texture and juiciness:
A blue steak is pretty much how it sounds – seasoned and seared gently on the outside, but completely red throughout. Because the meat is effectively raw, it’s hard to chew and not juicy as heat hasn’t permeated through the meat.
A rare steak is one for the beef purists out there. Often referred to as ‘the perfect steak’, a rare steak is seasoned and seared, and the insides are 75% red. After cooking and a brief resting period, the steak will be tender and juicy.
A medium rare steak takes the concept of the rare steak just a little further – the insides should appear 50% red. This level of steak doneness should still result in a juicy and tender steak.
A medium steak is seasoned and seared well on the outside so that just 25% of the insides are light pink. After cooking and resting, the steak will have a tougher texture and a less-juicy inside.
A medium well steak is cooked throughout, with only a touch of pink inside, barely noticeable. This steak will be chewy and have very little moisture inside.
Some would say a well done steak is a waste of a good-quality piece of beef. Others like it for it’s crisp outer, completely cooked insides and leathery texture.
At Steak and Co., we’re happy to cook your steak to whatever level of doneness you desire.
Our brilliant sizzling steak concept – delivered to your table on a hot steak stone – means that you’re in control of your steak, cooking it to your own personal level of beefy perfection!