Steak Degrees of Doneness

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## 🔥 **4. Medium Well (150–155°F / 66–68°C)**

* **Appearance:** Slightly pink center
* **Texture:** Firm, less juicy
* **Ideal for:** People who prefer less pink but still want some moisture

**Tip:** Use a meat thermometer to avoid overcooking — there’s a fine line between medium well and dry.

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## 🔥 **5. Well Done (160°F+ / 71°C+)**

* **Appearance:** Fully brown/gray throughout, no pink
* **Texture:** Firm, possibly dry depending on the cut
* **Ideal for:** Those who prefer a thoroughly cooked steak

**Tip:** Cook slowly at lower heat to prevent toughness. Marinades can help maintain moisture.

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## 🧑‍🍳 **Bonus: The “Blue Rare” or “Black & Blue” Steak (115–120°F / 46–49°C)**

* **Appearance:** Very red, almost raw interior with a heavily seared crust
* **Texture:** Extremely soft inside with a charred outside
* **Ideal for:** Adventurous eaters who love ultra-rare beef with flavor-packed sear

**Tip:** Sear on extremely high heat for a short time — the inside should remain cold or just barely warm.

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## 🥄 **Tips for Cooking Steak Perfectly**

* ✅ **Use a meat thermometer** for accuracy — don’t guess!
* ✅ **Let steak rest** for 5–10 minutes before cutting to retain juices.
* ✅ **Cook thicker cuts longer and lower**, thinner cuts hot and fast.
* ✅ **Always season well** — salt brings out the best in beef.

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## 🥗 **Pair It Right**

No matter the doneness, steak pairs beautifully with:

* Roasted or mashed potatoes
* Grilled vegetables
* A fresh green salad
* Garlic butter or chimichurri sauce
* A bold red wine or your favorite beer

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## 🥩 **Final Thoughts: Know Your Steak, Love Your Steak**

Understanding steak doneness isn’t just about cooking — it’s about **respecting the cut** and tailoring it to taste. Whether you’re cooking for guests or ordering at a restaurant, knowing these levels helps you get it just right every time.

So, how do you like your steak? Rare and buttery? Medium with a rosy center? Or seared to perfection, well-done and satisfying?

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Would you like a printable steak doneness chart or a visual guide for internal temps and color?