The Most Popular Degree of Steak Doneness, Ranked
Voting rules: Choose the degree you think is the most popular!
Updated on Apr 21, 2024 07:00
Steak doneness can be a source of passionate debate among culinary enthusiasts. Whether at a backyard barbecue or a fine dining restaurant, everyone seems to have a preference on how they like their steak cooked. By casting your vote, you contribute to a broad consensus that helps fellow diners make informed decisions. This live ranking of steak doneness preferences is fueled by the voice of the public.
Each vote helps clarify which cooking preferences appeal to the general population and which are more niche. This ongoing tally not only serves as a guide for those unsure about their steak preferences but also offers an insight into culinary trends. Get involved, cast your vote, and see real-time results on how your preferences compare with those of others around the globe.
What Is the Most Popular Degree of Steak Doneness?
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186votesThis is the most popular degree of steak doneness as it is cooked on the outside but still pink and juicy on the inside. It allows the flavor and tenderness of the meat to shine through.Medium rare is a degree of doneness in steaks that is achieved by cooking the meat at a lower temperature, resulting in a warm red center that is juicy and tender.
- Internal Temperature: 130-135°F (54-57°C)
- Color: Warm red center, slightly pink towards the surface
- Texture: Juicy and tender
- Cooking Time: Approximately 4-5 minutes per side on high heat
- Tenderness: High level of tenderness
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233votesThis degree of doneness has a slightly firmer texture and less pink in the center than medium rare, but still retains some of the meat's juiciness.The 'Medium' shirt size is a standard size that fits individuals of average build and height. It is designed to provide a comfortable and balanced fit, suitable for daily wear.
- Size: Medium
- Gender: Unisex
- Chest Width: 38-40 inches
- Length: 27-29 inches
- Shoulder Width: 17-18 inches
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334votesSome people prefer their steak to be cooked rare, which means the center is red and cool. This degree of doneness is not recommended for ground beef due to the risk of bacterial contamination.Rare steak is cooked for a short amount of time, resulting in a warm red center. The outside is seared but the inside remains tender and juicy. It is often preferred by those who enjoy the natural flavors and textures of the meat.
- Cooking time: 1-2 minutes per side
- Internal temperature: 120-125°F (49-52°C)
- Color: Warm red center
- Texture: Tender and juicy
- Level of doneness: Rare
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418votesThis degree of doneness has a slightly pink center but is cooked through and has a firmer texture than medium.Medium well refers to a degree of steak doneness where the meat is cooked mostly through, with a hint of pinkness remaining in the center. The steak is cooked on the grill or stove for a longer duration than medium, resulting in a slightly drier texture but still retaining some juiciness.
- Cooking Time: Approximately 8-10 minutes on each side
- Internal Temperature: 150-155°F (66-68°C)
- Color: Light pink center with slight traces of red juices
- Texture: Firmer and slightly less juicy compared to medium
- Juiciness: Retains some juiciness
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516votesThis degree of doneness has a completely cooked center with no pink or juiciness. It is often preferred by those who don't like any hint of pink in their meat or are concerned about food safety.Well done is a degree of steak doneness where the meat is cooked thoroughly with little to no pink color remaining. It is typically browned and cooked for an extended period, resulting in a drier texture and less juiciness compared to other degrees of doneness.
- Internal temperature: 160-170°F (71-77°C)
- Color: Fully browned with little to no pink
- Texture: Dryer and less tender
- Juiciness: Less juicy compared to other degrees of doneness
- Cooking time: Longer cooking time to achieve well-done texture
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68votes
Vassil · Public domainThis degree of doneness is even rarer than rare, with the center still cold and blue. It is not recommended for most people due to the risk of bacterial contamination.Blue rare is a level of doneness for steak that is cooked very briefly, so that the steak is cooked on the outside but remains completely rare inside. It is often described as seared or charred on the outside with a cool, rare center.- Cooking Time: Very brief cooking time, typically less than a minute per side.
- Internal Temperature: Rare, with an internal temperature of about 120-125°F (49-52°C).
- Exterior Appearance: Seared or charred on the outside, often with visible grill marks.
- Juiciness: Very juicy due to the rareness and minimal cooking time.
- Texture: Tender and soft, with a slight resistance when bitten into.
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711votesThis degree of doneness involves searing the steak on high heat, resulting in a charred exterior and rare center. It is sometimes called "black and blue."Pittsburgh rare is a degree of steak doneness that is charred on the outside while remaining rare on the inside. It is known for its intense flavor and contrasting textures.
- Cooking method: High heat cooking, often on a grill or under a broiler
- Internal temperature: Rare, reaching an internal temperature of about 125-130°F (52-54°C)
- Exterior char: Distinctive dark, charred crust
- Texture: Contrasting textures, with a tender rare center and a crunchy exterior
- Preparation time: Quick cooking, typically 5-7 minutes per side
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87votesThis degree of doneness is slightly more cooked than medium rare, but still has a pink center. It is a good choice for those who want a slightly more cooked steak without sacrificing too much juiciness.Medium rare plus is a specific degree of doneness for steak that strikes a balance between medium rare and medium. It is characterized by a warm pink center with a slightly firmer texture and a deeper char on the exterior.
- Color: Warm pink center
- Texture: Slightly firmer than medium rare
- Exterior: Deeper char
- Internal temperature: 130-135°F (54-57°C)
- Juiciness: Juicy
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96votesThis degree of doneness is slightly less cooked than medium rare, with a redder center. It is a good choice for those who want a more rare steak without sacrificing too much texture.Medium rare minus is a degree of steak doneness that offers a slightly less pink center compared to the traditional medium rare. It is a preferred choice for those who enjoy a hint of doneness while still maintaining the tenderness and juiciness of the steak.
- Internal temperature: 130-135°F (54-57°C)
- Pink center: Less pronounced
- Amount of red juice: Minimal
- Texture: Tender and juicy
- Meat color: Mainly pink with a slight hint of brown
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1011votesSome people prefer their steak to be almost burnt on the outside, resulting in a very crispy and flavorful crust. This degree of doneness is not recommended for most people as it can be tough and overcooked.Charred steak is a degree of doneness that involves cooking the meat until the surface is charred and slightly blackened. It is often preferred by those who enjoy the intense smoky and charred flavors that result from the cooking process.
- Cooking surface: Charred and slightly blackened
- Flavor: Intense smoky and charred flavors
- Internal temperature: Medium-rare to medium
- Texture: Crisp and slightly crispy exterior with a tender interior
- Appearance: Blackened and charred surface
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Graphs
Discussion
Ranking factors for popular degree
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Juiciness and flavorThe amount of doneness impacts the juiciness and taste of the meat. Rare steaks tend to be juicier and have a stronger beefy flavor. However, medium-rare to medium steaks offer a balance between tenderness, juiciness, and flavor that appeals to a larger audience.
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Texture and tendernessThe degree of doneness affects the texture and tenderness of the steak. Rare steaks have a softer texture, whereas well-done steaks become tougher and drier. Medium-rare and medium steaks often provide the ideal balance between a slightly firm and tender texture.
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AppearanceThe color and appearance of a steak can also play a role in its popularity. Some people find the bright red color of rare steaks unappetizing, while others find the fully-browned, grayish hue of well-done steaks less appealing.
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Cooking safety and health concernsWhile it's true that consuming raw or undercooked meat might carry some risk of foodborne illness, proper handling and cooking methods can minimize these risks. Some diners might prioritize health concerns when choosing their preferred doneness level.
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Type of cutThe type of steak cut also plays a role in determining the ideal doneness level. For example, leaner cuts like filet mignon or tenderloin are typically better suited for a lower level of doneness since they can become dry and tough when cooked to a higher degree. In contrast, fattier cuts like ribeye or strip steak can benefit from a slightly higher level of doneness, allowing more time for fat rendering and flavor development.
About this ranking
This is a community-based ranking of the most popular degree of steak doneness. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or degree is missing, feel free to help improve the ranking!
Statistics
- 2056 views
- 229 votes
- 10 ranked items
Voting Rules
A participant may cast an up or down vote for each degree once every 24 hours. The rank of each degree is then calculated from the weighted sum of all up and down votes.
More information on most popular degree of steak doneness
Steak doneness is a term used to describe how well-cooked a steak is. It is determined by the internal temperature of the meat and the length of time it has been cooked. There are several different degrees of steak doneness, ranging from rare to well-done. The most popular degrees of steak doneness vary depending on personal preference and cultural background. For example, in the United States, medium-rare is the most popular degree of steak doneness, while in Japan, rare is preferred. Understanding the various degrees of steak doneness can help you choose the perfect steak for your taste buds.
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