How Do You Like Yours?

We all know there are degrees of doneness for steaks — medium rare, well done, etc.

But did you know you can have yours blue rare? That’s a new one on me. So, here’s Dr. Tim Bennett’s descriptions of the many gradations of cooking steaks. I love it when I learn something new!

Raw – for some special dishes the steak is not cooked at all.  Most famous is perhaps steak tartare which consists of seasoned ground raw beef topped with an egg.

Blue rare – the outside of the steak is seared so that the inside is warmed; the steak will retain much of the redness of the uncooked meat.

Rare – the steak appears cooked on the outside and is very pink on the inside; the center of the steak, particularly on filets, will be red.

Medium rare – the steak appears cooked on the outside; the inside will be pink, especially in the center.

Medium – the steak appears cooked on the outside; the inside will be slightly pink in the center.

Medium well – the steak appears cooked on the outside and there will be traces of pink in the center.  The steak may taste slightly dry.

Well done – the steak appears cooked on the outside; there will be no traces of pink at all in steak.  The steak will taste hard and dry.

You can read Dr. Bennett’s full article here — and learn EVEN MORE!