Steak Degrees of Doneness

Absolutely! Here’s an informative and engaging article on **steak degrees of doneness** — perfect for educating readers or pairing with a steak recipe:

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## 🥩 **Steak Degrees of Doneness: A Carnivore’s Guide to the Perfect Cook**

Whether you like your steak still mooing or cooked all the way through, knowing the **degrees of doneness** is key to grilling or ordering the perfect cut. Each level brings its own texture, flavor, and juiciness — and everyone has their preference.

So, whether you’re a seasoned grill master or just learning your way around a skillet, here’s a quick guide to the **six primary steak doneness levels**, what to expect from each, and how to get them just right.

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## 🔥 **1. Rare (120–125°F / 49–52°C)**

* **Appearance:** Bright red center, very soft and cool inside
* **Texture:** Very tender and juicy
* **Ideal for:** Tender cuts like filet mignon or people who enjoy bold, beefy flavor

**Tip:** Sear for a short time on high heat. The interior should still be mostly raw.

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## 🔥 **2. Medium Rare (130–135°F / 54–57°C)**

* **Appearance:** Warm red center with a hint of pink
* **Texture:** Juicy, slightly firmer than rare
* **Ideal for:** Most steak lovers — considered the gold standard for tenderness and flavor

**Tip:** Sear both sides and cook just enough to warm the center without drying it out.

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## 🔥 **3. Medium (140–145°F / 60–63°C)**

* **Appearance:** Warm pink center
* **Texture:** Slightly firm, still juicy
* **Ideal for:** Those who want a balance between pink and cooked-through

**Tip:** Let the steak rest after cooking — juices will redistribute and keep it moist.