Steak Lover’s Guide: Discover Your Perfect Doneness from Rare to Well Done

Rare and Bloody

Enter the most lightly cooked approaches – the rare. A rare steak is very lightly cooked, typically reaching an internal temperature of 50-52°C, which appeals to those who enjoy the natural, meaty taste of steak; it has a brownish exterior while the inside remains almost raw and red. In contrast, a medium rare steak is cooked to an internal temperature of 55-57°C, showcasing a brown outside and a pink centre. The medium rare is also considered the balance between flavour and texture.

The Mediums

A medium steak is cooked to an internal temperature of 60-63°C, featuring a brown exterior and a pink, slightly firmer interior, making it ideal for those who prefer a steak that is not too bloody yet still juicy. In comparison, a medium well steak reaches an internal temperature of 65-68°C, with the meat appearing light pink and almost fully cooked while still retaining some moisture. These types of cooking are sought out by those who look for cooked meat that has still retained some moisture.

Well Done

A well-done steak is entirely brown on the inside, with an internal temperature exceeding 70°C. This level indicates that the meat is fully cooked, often resulting in a drier and tougher texture. It is best suited for those who prefer their meat to be thoroughly prepared and cooked before consuming.

Catering to Preference

What really varies between these two types is texture and moisture, so it’s up to the consumer to decide –how tough and flavourful one wants their steak to be. The rarer steaks will always be bloodier, but much less tough, while the medium to well-cooked steaks are tougher, but are less risky for those with certain dispositions of the gut. However, if you’re at a restaurant such as the Age Restaurant in Phuket, you can always consider recommendations based on the meat you will try