How do you like your steak cooked? There is only one right
way to interpret the doneness you like---cut the steak in half and check
it. That's not practical for a chef to do when cooking in a
restaurant. Steaks may vary in thickness and size, and the grill
may vary in temperature. Also the temperature of the meat in the
refrigerator may vary by a few degrees. All of these factors contribute
to how much time the steak spends on the grill and the end result.
An experienced chef, after years of practice, can tell the doneness just
by feeling the firmness of the steak, rare being soft and spongy and well
done being very firm.
The only sure way of determining the doneness is to test the
internal temperature with an instant read thermometer inserted precisely
into the center of the meat at a 45 degree angle to the flat surface.
This will ensure a correct reading of the internal temperature. Don't
worry about losing any juices---it's only one small hole you're making.
The pictures below represent what each doneness means to a chef.
Internal Temp. 70 ° F
Blue---Seared black on outside, ice cold raw center and will be slippery
soft in texture.
Internal Temp. 100 ° F
on the outside, raw on the inside and will be sort of wobbly.
Internal Temp. 120 ° F
to warm center and will be soft and spongy.
Internal Temp. 126 ° F
warm center and will have a springy firmness.
Internal Temp. 135 ° F
center and will have a less springy firmness than medium rare.
Internal Temp. 145 ° F
Well---Slight color, cooked throughout and will feel firm.
Internal Temp. 160 ° F
color Left and will feel very firm and unyielding.
Resource List: Information was gathered from these
The Gourmet Shop