Steak lovers know that the perfect steak isn’t just about the cut—it’s all about how it’s cooked. From a cool, red center to a fully cooked bite, everyone has their own favorite level of doneness.
Take a look at the five steaks in the image and ask yourself:
Which one would you choose?
1. Rare
A rare steak is seared on the outside while the center remains cool and bright red.
Internal Temperature: 120–125°F (49–52°C)
Best For:
Tender cuts like filet mignon
Those who enjoy a very soft, juicy texture
2. Medium Rare
Often considered the sweet spot by many chefs, medium-rare steak has a warm, red center with excellent tenderness and flavor.
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