Internal Temperature 120 to 130 degrees F. (50 to 55 degrees C.) A rare done steak should be warm through the middle, lightly charred on the outside, browned around the sides and bright red in the middle. The meat should be soft to the touch, feeling like the raw meat but browned over the surface.
Cook this steak as hot as possible for a very short period of time, probably about one to two minutes per side for a one inch thick steak (depending on your grill).
This is the steak for the true carnivore who wants raw meat, but gets it cooked (as little as possible) to be polite.
Medium-rare
Internal Temperature 130 to 135 degrees F. (55 to 57 degrees C.) At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle.
Grill this steak as hot as you can for about 2 to 3 minutes per side (depending on your grill).
This is the recommended level of doneness for a good steak. Ask any chef how they like their steak and they'll say medium rare.
Medium
Internal Temperature 140 to 150 degrees F. (60 to 65 degrees C.) A medium steak should have a thick band of light pink through the middle but be more browned than pink. The sides should be a rich brown color and the top and bottom charred darkly (but no black). This steak should have some play through the middle but feel firm to the touch.
Grill this steak over a medium high heat for about 5 to 6 minutes per side (depending on your grill).
If you are grilling for a large group of people this is the best level of doneness to please most everyone.
Medium Well
Internal Temperature 155 to 165 degrees F. (68 to 74 degrees C.) A medium well steak should have a hint of pink in the very middle of the steak. The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in the middle.
Grill this steak over a high heat for one minute per side then move to a medium heat for 5 to 6 additional minutes per side (depending on your grill).
This is the steak for the squeamish who don't want color in their meat. If you can sneak this one in for someone ordering Well you will be doing both of you a favor.
Well-Done
Steak Well
Derrick Riches Internal Temperature 170 or higher degrees F. (77 or higher degrees C.) This steak should NOT be burnt on the outside. While there is not even the faintest hint of pink in the middle it should be browned through, not burnt through. This steak should feel solid all the way through.
A Well Done steak is the hardest to cook. The secret is to do it low and slow. It's the only way to prevent burning while getting it cooked through the middle. Grill this steak over a medium heat for between 10 and 12 minutes per side.
Most people will tell you that this is the steak for people who don't like steak. While there is some truth to that, it is a popular way to get a steak so any good griller needs to know how to do it.
A Well Done steak is the hardest to cook. The secret is to do it low and slow. It's the only way to prevent burning while getting it cooked through the middle. Grill this steak over a medium heat for between 10 and 12 minutes per side.
Most people will tell you that this is the steak for people who don't like steak. While there is some truth to that, it is a popular way to get a steak so any good griller needs to know how to do it.
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