rare, medium rare, medium, medium well, well done?

Degree of cooking

Temperature (meat)

The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

Raw - Uncooked. Used in dishes like steak tartare. Steak is rarely eaten at this stage. However, it is gaining popularity with raw foodists.

Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside.

Rare - The outside is gray-brown, and the middle of the steak is red and slightly warm.

Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those that prefer medium rare and don't mind rare but worry about overcooking towards medium.

Medium rare - The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.

Medium - The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.

Medium well - The meat is light pink with gray-brown surrounding the center.

Well done - The meat is gray-brown throughout and slightly blackened or charred. Well done steaks are sometimes preferred for children and the elderly, as they are are more susceptible to food-borne illness.

A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. The term "Pittsburgh" is thought to be derived from "black and blue", another way of ordering a charred extra rare steak (black, i.e. sooty on the outside, Blue rare on the inside). Hope I helped!

Medium Well

Hello:

This means how you want your meat cooked as in hamburgers or steaks. Rare is when it isn't even cooked and there is blood coming out of it,sorry but this is the truth,medium rare is when it is cooked a little but not much,medium is cooked a little more but you can still see the pink color inside of the meat,medium well is when it is cooked all the way through and there is no pink meat,well done is when it is cooked so throughly,that it is almost a charcoal color and consistency!

okay so basically rare has mostly red in the center and well done is cooked untill it's 2 seconds from being dried out (hopefully!) it's like a scale from one to ten rare is one and well done is ten something to keep in mind is when ordering a hambuger most resturants won't sell anthing less then medium well but with a steak you can have it any way the reason being is all the "bacteria" is on the out side of a steak but one you grind it up it's all through it ya get it?

Med Rare Steak

Rare - a cool red center; pink - not recommended

Medium rare - a warm red center - 145F-150F

Medium - slightly pink center - 155F-165F

Medium well - mostly brown-grey with hint of pink - 165F-170F

Well done - grey-brow throughout with no pink - >170F

rare like bloody and pink

medium rare brown outside pink middle some blood

medium brown 2/3rds 1/3 pink bit of blood

medium well bit of pink tinsy bit of blood

well done brown meat

***not blood but u kno that bloody colored juice stuff

rare with a little cook medium cooked for a while little blood in meat, well done no blood but cooked just right

medium

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medium to medium well