Few things in life are as satisfying as tucking into a big juicy steak, cooked exactly to your liking. However, mastering steakhouse-quality cuts at home requires a certain level of knowledge and skill.
Achieving your preferred level of "steak doneness’’ (i.e. rare, medium or well done), is an exact science. If you’re not careful and rely purely on guesswork, it’s easy to either overcook or undercook your steaks, or even ruin them altogether.
After all, if you have gone to the trouble of buying quality cuts of meat and inviting your friends and family around, the last thing you want is the embarrassment or frustration of not cooking their steaks properly and dampening their enjoyment.
In this blog, we will break down the real facts behind steak doneness. Covering the ideal steak doneness temperatures, the best techniques and useful tips, this is your ultimate guide to creating juicy and delicious cuts that are just as good as the ones served in your favourite restaurant.
Why is steak doneness important?
There’s many good reasons why restaurant servers will always ask you what your preferred level of steak doneness is. How your steak is cooked can dramatically alter not just its flavour, but also its texture and juiciness, and really make the difference between an incredible steak that will leave you weak at the knees, and one that leaves you distinctly underwhelmed.
Ranging from rare (minimal cooking) to well done (maximum cooking), every individual has their own take on how a steak should be cooked. However, many experts recommend that ‘medium rare’ is the best level to aim for when trying to create steakhouse-quality steaks at home.
How to choose the perfect steak cut
Of course, before you even begin mastering how to cook a steak, you first need to buy the right cuts.
As we are sure you are aware, the quality of your steaks impacts their finished taste and appearance just as much as the way it is cooked. So, it’s vitally important to choose your cuts carefully.
At Prime Gourmet, one of the most common queries we get from customers is whether it is better to buy Wagyu or Black Angus beef, and the differences between the two.
Well, the honest answer is that there is no ‘better’ option, and which one you opt for is all down to personal preference.
Both Wagyu and Angus are premium types of meat that are packed with vitamins and minerals.
Proud to be one of the most sought-after meats in the world, Wagyu translates to mean “Japanese Cattle”. It is derived from only a few unique Japanese breeds: Japanese Black (most commonly used in Wagyu), Japanese Brown (renowned for its lean texture and rich flavour), Japanese Shorthorn (high umami content and a great addition to broths and stews) and Japanese Polled (famed for its robust and beefy taste).
What sets Wagyu apart from other types of beef is its high level of marbling. The flecks and streaks of intramuscular fat result in a delightful melt-in-the-mouth texture, exceptional juiciness and a rich, buttery flavour that is impossible to resist.
Meanwhile, our premium Angus beef products have been carefully raised for 200 days on 100% natural feed that is completely free from hormones, antibiotics and GMO ingredients. This meticulously monitored diet results in generous levels of marbling, and a sumptuous taste and texture that is equally suited to both casual weeknight dinners, and special occasions.
Brimming with distinctive umami flavour, each bite reflects our unwavering commitment to quality.
How to know if a steak is done?
Temperature
The most accurate way to know if I steak is done is to measure its temperature using an instant-read thermometer such as the ones sold by Prime Gourmet.
Simply insert your meat thermometer into the thickest side of the steak while it is cooking, and refer to our temperature guide below to check what figure to aim for.
However, you also need to keep in mind that the temperature of your steak may increase by five to 10 degrees while it rests after cooking and before serving. So, to prevent overshooting your desired final temperatures, we always recommend taking your steak off the heat when it reaches around five degrees below your target.
Feel
Some experienced chefs can tell if a steak is done simply by touching it. As a general rule, the softer a steak feels, the rarer it is as the proteins are looser, while more well-done steaks tend to film firmer and be more chewy.
However, it is crucial to note that this isn’t a failsafe method, and that different breeds of cattle (like Wagyu and Black Angus) naturally have different textures.
Visual cues
How a steak looks can also be a very helpful indication of whether it is done and where it is in the cooking process.
For instance, rare steaks will be bright red in the centre and slightly charred on the outside, medium steaks will be light pink in the centre, and well done steaks will be completely brown all the way through.
Some people are put off by the red juices in rarer steaks. However, it’s important to note that despite popular belief, this red juice in rarer steak is actually a type of natural protein called myoglobin, and not actual blood.
Different levels of steak doneness
Below is a quick run down of the most popular ways to cook a steak, and each level’s temperature and characteristics.
Rare
This style of cooking is suited to leaner cuts such as top sirloin, filet mignon and steaks that contain very little fat.
Temperature: 51℃
Visual cues: Bright red centre with slight char on the outside
Tenderness: Very soft
Medium rare <H3>
The higher temperatures used for medium rare doneness allow the meat’s fat (or marbling) to melt. This makes the steak extra buttery, rich and flavoursome, and results in a delightfully juicy finish.
Temperature: 54℃
Visual cues: Warm red centre and a brown crust
Tenderness: Soft and tender
Medium
The longer cooking time for medium steaks creates a drier texture and a firm and satisfying bite.
Temperature: 60℃
Visual cues: Light pink centre
Tenderness: Soft in the centre and firm on the outside
Medium well
This cooking method causes almost all the water inside the steak to evaporate, and it creates a dry and robust eating experience.
Temperature: 65℃
Visual cues: Almost completely brown with only a touch of light pink in the centre
Tenderness: Stiff
Well done
The highest level of steak ‘doneness’ is dry, firm and generally not recommended by most professional chefs.
Temperature: 71℃
Visual cues: Brown all the way through
Tenderness: Very firm and chewy
Top tips for professional-standard steak preparation
To ensure your steak is as delectable as any pricey meal you’d enjoy in a steakhouse, make sure you first remove your steak from the fridge and allow it to reach room temperature before you begin cooking.
Once it is cooked, it is equally important that you leave it to rest for three to five minutes before serving. This resting time allows the juices to spread evening throughout the meat (ensuring that every bite achieves maximum juiciness), and for the meat’s temperature to reach its peak.
Last but not least, don’t forget to serve your steak with a scoop of high-quality butter, or a side of your family’s preferred steak sauce.
Amazing home cooked steaks
At Prime Gourmet, we offer a range of premium beef cuts that make it easy to create exceptional steaks at home.
Ranging from Australian Wagyu ribeyes, striploins and T-bones to Black Angus ribeyes and tenderloins, New Zealand grass-fed striploins, ribeyes, fillet mignons and beef cubes, and luxurious Japanese Wagyu cuts sourced all the way from Hokkaido in Japan, we offer diverse options for every budget and occasion.