Tender, succulent, and bursting with flavor, a perfectly cooked steak is a culinary delight cherished by many. The level of doneness of a steak can significantly affect its taste and flavor, but those who aren’t familiar with the details might struggle to choose the best option. However, there is no reason to fret, as we are here to explain the five levels of steak doneness and help you discover your favorite. This way, you’ll know exactly what to order when you visit the best fine dining establishments in Jakarta.

There are two parts to grilling a gorgeous cut of steak: achieving a consistent internal temperature and searing. The internal temperature determines the steak’s level of doneness, while searing creates the coveted Maillard effect, adding flavor and texture.

What We are Doing When Cook The Meat?

Generally, when you cook the meat, you are doing three things to it. First is breaking down the proteins. Muscle points are broken down, which are usually tightly balled, and then they will begin to unwind. This is why rawer steaks are chewier than more cooked ones. Next, it will evaporate the water within the meat. Roughly ¾ of a steak’s muscle fibers are made of water. As you cook a steak, that water evaporates. Hence why a well-done steak has less mass and less juiciness than a rare steak.

And lastly, as you cook your steak, the small streaks and pockets of fat inside start melting. When the fat melts, it gets absorbed into the muscle. This gives your steak a better taste (fat contains the chemicals that give beef its flavor) and a smoother, more tender and buttery texture.

5 Levels of Steak Doneness

All of these processes come down to five levels of steak doneness:

1. Rare (49°C)

Picture a steak with a warm, red center hugged by a lightly seared exterior, perfect for those leaner cuts that still pack a flavorful punch.

2. Medium Rare (54°C)

Considered the holy grail by many steak aficionados, medium level steak offers a tender, juicy steak with a center that’s just the right shade of red to tantalize your taste buds.

3. Medium (60°C)

As you slice into a steak cooked to medium, you’ll find a lovely pink interior. While it retains the buttery texture and flavor, it’s slightly less juicy and tender than its medium-rare counterpart.

4. Medium Well (65°C)

Here, you’ll find a steak with a hint of pink at the center, but it’s begun to lose some of its tender, juicy qualities, making it a choice for those who prefer a more well-cooked steak.

5. Well Done (71°C)

A steak cooked to well done is fully cooked through, often lacking the juiciness and tenderness of rarer steaks. Some might say it’s drier and tougher than desired, but to each their own!

Now that you’re practically a steak doneness expert, it’s time to put that knowledge to the test. Time to peruse Lawry’s menu and indulge in our mouthwatering prime rib roasts and steaks!

FAQ

1. What are the different levels of steak doneness?

There are five levels: Rare (49°C), Medium Rare (54°C), Medium (60°C), Medium Well (65°C), and Well Done (71°C). Each offers a unique balance of tenderness, juiciness, and flavor.

2. Why does a well-done steak taste different from a rare steak?

As a steak cooks, water and fat content reduce, and proteins break down differently. This makes well-done steaks less juicy and tender, while rare steaks retain more moisture and a chewier texture.

3. What is the Maillard effect, and why is it important?

The Maillard effect occurs when the steak’s surface is seared, creating a flavorful crust that enhances the overall taste and texture of the steak.