Cooking times and temperatures may vary with the method of preparation, the size and shape of the beef cut and the desired degree of doneness. The following guide covers the five grades of cooked steak from rare to well-done, and the amount of heat required.
Rare
Cool red center 125° F
Medium Rare
Warm red center 135° F
Medium
Warm pink center 145° F
Medium Well
Slightly pink center 150° F
Well-Done
Little or no pink 160° F
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