An overview of the steak cooking levels
Cooking level | German name | Status | Core temperature |
blue | blue | almost raw | Max. 38 ° C |
rare | bloody | Core raw | approx. 46 ° C |
medium rare | English | slightly bloody | approx. 52 ° C |
medium | pink | half fried | 55-60 ° C |
medium well | semi pink | almost fried | approx. 62 ° C |
well done | by | well done | 65 – 70 ° C |
You should note that the temperature information is only a guide, since the core temperature is one of the factors depends on the thickness of the steak and the type of meat. Prick the thickest part of the meat with the thermometer and measure the temperature there to get the most accurate result possible.
Steak cooking levels in detail
Blue
When the steak is fried blue, it is still almost raw inside, dark red and red meat juice comes out, since it is only seared for a very short time. The outer crust is lightly browned.
Rare
The rare cooking grade applies to bloody steaks. The meat is cooked a little more on the outside than a blue fried steak, on the inside it is still red and raw. The flesh fibers on the edge have taken on a slightly darker color.
Medium rare
Medium rare is the perfect steak cooking level for many meat lovers. The majority is pink, the inside of the meat is still somewhat raw. It has a crispy crust on the outside.
medium
A medium-fried steak is cooked slightly above the point, but inside it is still pink, tender and juicy. On the outside, the meat becomes firmer and the crust is crispy.
Medium well
The medium well cooking level means that meat juices no longer come out and the steak is almost cooked through. The crust is strong brown and the flesh is only slightly pink in the middle.
well done
The meat is fully fried and has a uniform brown color, the crust is dark brown. The steak is not that tender anymore, but it can still taste juicy.
Tips for a perfectly cooked steak
- Take the meat out of the fridge about 30 minutes before roasting so that it can reach room temperature.
- You should salt the steaks in advance, but pepper just before serving, otherwise the pepper will burn and become bitter.
- Briefly fry the steaks in a cast iron pan on both sides over a high heat, preferably in clarified butter or rapeseed oil.
- Then cook them in the oven at 80 ° C until you reach the desired cooking level.
- Let the meat rest for about 10 minutes before serving so that the meat juice can spread evenly.
With us you will find further tips that you should consider if you want to roast a steak or grill a steak. We also introduce you to delicious grill recipes.