Steak blog · Cooking and serving · · 2 min read
Steak doneness levels: from blue to well done
By the Amarone Italian Food & Steak team, a steakhouse in Zielona Góra since 2007
What sets the doneness
How well a steak is cooked depends on the temperature in its centre, not on the time over the fire. The kitchen measures it with a thermometer or judges it by touch and springiness. The colour inside is simply the result of that temperature.
Doneness chart
| Level | Internal temperature | Centre |
|---|---|---|
| Blue | about 46–49°C (115–120°F) | dark red, cool, heavily seared outside |
| Rare | about 50–52°C (122–126°F) | red and warm |
| Medium rare | about 54–57°C (129–135°F) | rosy red, juicy |
| Medium | about 58–62°C (136–144°F) | pink, firmer |
| Medium well | about 63–67°C (145–153°F) | slightly pink only in the middle |
| Well done | 68°C (155°F) and above | grey-brown throughout |
Temperatures are approximate. A steak keeps cooking by 2–3°C after it leaves the heat, so the kitchen takes it off a little earlier.
Which doneness for which cut
- Ribeye and tomahawk: medium rare or medium. They are richly marbled and the fat needs heat to melt and give juiciness.
- New York Strip: medium rare. Dense meat with a clear beef flavour is best slightly pink.
- Fillet: rare or medium rare. It is the leanest, most delicate cut and loses juiciness quickly at higher temperatures.
- Dry-aged steaks: medium rare or medium. Aged beef holds less water, so there is no point cooking it hard. More in our article on dry aging.
The touch test
Chefs often press the steak and compare it with the muscle at the base of the thumb:
- relaxed hand: roughly rare;
- thumb touching the index finger: medium rare;
- thumb touching the middle finger: medium;
- thumb touching the little finger: well done.
It is only an approximation, but it shows how a steak gets firmer as it cooks.
Ordering at Amarone
Tell our staff how you like it and we will help you choose the cut. If you order the fillet on a volcanic stone, you set the doneness yourself at the table by searing slices on the hot stone.
Current cuts and prices are in our steak menu. Book a table online via Tableo or call +48 68 327 01 67.
These steaks are on our steak menu now
On steqr.pl every steak has a description and a short film, and the list shows what is in our ageing cabinet and kitchen today.
Full steak menuQuestions and answers
Which doneness is best for ribeye?
Medium rare or medium. Ribeye has plenty of marbling that only melts at around 55–60°C (131–140°F) and makes the steak juicy. At rare the fat stays firm.
Is medium rare steak safe?
Steakhouses around the world serve whole cuts of beef medium rare, because bacteria sit mainly on the surface, which is seared hard. The USDA recommends at least 63°C (145°F) for whole cuts, which is medium well, so order that if you prefer to be cautious. Minced beef must always be cooked through.
Why should steak rest after cooking?
Off the heat, the centre keeps rising by 2–3°C and the juices settle evenly. A steak sliced straight away loses more juice on the plate.
Can I order my steak well done?
Of course, order it the way you like it. With lean cuts such as fillet, well done means drier meat, so our staff may suggest medium well.