Steak Preparation Techniques

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Now You Supply the Flame!

There are a few different ways to decipher the temperature at which your steak is cooked. While some chefs and steak connoisseurs may disagree, there is no "right" temperature to cook a steak. Every steak lover has their preference and each one is right.

Cooking a steak to the right temperature for you or a group can prove to be tricky business. While the steaks may look similar on the outside, to the steak lover, it's what's on the inside that counts.

Black and Blue - Not for steak rookies. This steak is just touched with heat on either side of the steak. Barely cooking for minutes, the steak is served cold and bloody.

Rare - (120-130 degrees) Cooked slightly longer than the Black and Blue, rare steaks are cooked on the outside and barely cooked on the inside. The center of the steak is still cold when served.

Medium Rare - (130-135 degrees) Probably the most recommended temperature for steaks, medium rare is cooked on the outside, deep pink on the inside and served with a cool red center.

Medium - (140-150 degrees) Served with a warm center, this steak is uniformly pink throughout the center. Preparing steaks at medium temperature to serve at cookouts is usually the easiest way to please everyone.

Medium Well - (155-165 degrees) This steak is nearly thoroughly cooked. Usually only has a thin line of pink through the center.

Well - (170+ degrees) Completely cooked through inside and out. If someone prefers their steak well, warn them they'll have to wait awhile. It's important to cook it slowly so as not to char it.