Grill it like a Pro: Here’s your official guide to selecting steaks

How Do You Like Your Steak? 

There are certain degrees of doneness, depending on how you like your steak cooked. You can achieve this by measuring the internal temperature of the meat while it’s being seared. It’s important to check it with a food thermometer, as you may not be able to cook or enjoy your steak at your preferred level of doneness. 

Rare 

A rare steak should have a lightly browned exterior and a bright red color in the center. Its internal temperature should be only around 52°C or 125°F. The best example of steak prepared rare is Filet Mignon as its meat is already tender inside. 

Medium Rare 

Probably the most requested doneness of steak, a medium-rare steak should have a pink color with a bit of red in the center. It should be marginally firmer than rare. 

To achieve this called "good steak," the internal temperature should be exactly 57°C or 135°F. Among the steaks usually cooked in this degree of doneness are Ribeye, New York Strip, T-bone, Flank Steak, Hanger Steak, Chuck Eye Steak, and Tenderloin Steak. 

Medium Well 

A medium-well steak has only a hint of pink, but everything is mostly already browned. The meat should be cooked to 66°C or 150°F internal temperature. Ribeye, New York Strip, Porterhouse, and Short Rib BI can be best loved when cooked to this degree. 

Well Done 

This level of doneness steak has obviously firmer meat and no pink color in the middle. It should not be burned on the outside and must be cooked to around 71°C or 160°F internal temperature. All kinds of steaks can be cooked well done, as some people might prefer to prepare their meat that way. 

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