Ordering a steak should be an exciting experience, but knowing how to ask for the perfect doneness can make all the difference. Whether you like your steak with a cool red center or cooked through with no pink, understanding steak doneness levels ensures you get the perfect bite every time. At Elements Smokehouse, we take pride in serving great steaks, cooked to perfection to match your preference. Here’s everything you need to know about steak cooking levels and how to order steak like a pro.
Steak Doneness Levels Explained
Steak doneness is determined by its internal temperature, colour, texture, and level of juiciness. Using a meat thermometer is the most accurate way to check doneness, but experience also plays a big role in achieving the perfect steak.
Blue (Very Rare)
- Internal Temperature: 28-30°C
- Texture: Extremely soft, cool, and very juicy.
- Best for: Premium, high-quality cuts like MB9+ Wagyu Rump or Filet Mignon.
- Ideal Cooking Method: Quick, high-heat searing (10-20 seconds per side) to develop a crust while keeping the inside nearly raw.
Rare (Cool Red Center)
- Internal Temperature: 34-36°C
- Texture: Soft and cool, very juicy.
- Best for: High-quality cuts of meat like MB9 Wagyu Rump.
- Ideal Cooking Method: High heat searing for a short time.
Medium Rare (Warm Red Center)
- Internal Temperature: 40-42°C
- Texture: Tender and juicy, slightly firmer than rare.
- Best for: Most types of steak, including Sirloin Steak and T-Bone.
- Ideal Cooking Method: Searing on high temperatures, ensuring a caramelised crust while keeping the inside warm and red.
Medium (Warm Pink Center)
- Internal Temperature: 50-52°C
- Texture: Firmer with slightly less juiciness but still tender.
- Best for: Steaks with more marbling, such as Smoked Wagyu Beef Brisket Steak.
- Ideal Cooking Method: Cooking over moderate heat, allowing the muscle fibers to retain juiciness.
Medium Well (Slightly Pink Center)
- Internal Temperature: 60-62°C
- Texture: More firm with minimal pinkness, reduced juiciness.
- Best for: Those who prefer less pink but still want some tenderness.
- Ideal Cooking Method: Longer cooking time with slightly lower heat.
Well Done (No Pink, Cooked Through)
- Internal Temperature: 75°C+
- Texture: Firm, drier, with little to no juiciness.
- Best for: Those who prefer their steak fully cooked.
- Ideal Cooking Method: Cooked slowly to prevent toughness.
Steak Selections at Elements Smokehouse
At Elements Smokehouse, we offer a variety of high-quality steaks, each carefully cooked to match your preferred doneness level. Our premium steak options include:
- Smoked Wagyu Beef Brisket Steak (300g) – Slow-cooked for 48 hours and basted with our smoky habanero BBQ sauce.
- Steak Frites | Sirloin Steak (300g) – 100 days grain-fed, served with beef fat chimichurri.
- T-Bone (500g) – 100% grass-fed, sourced from Gippsland, Victoria.
- MB9 Wagyu Rump (300g) – A premium Black Opal Wagyu, 380 days grain-fed for exceptional marbling.
- Tomahawk Steak (1.4kg) – A show-stopping steak, carved tableside.
Check out the full Elements Smokehouse Menu here.
How to Order the Perfect Steak
To ensure you get the perfect steak experience, keep these tips in mind:
- Choose a high-quality cut: The thickest part of premium cuts like ribeye, sirloin, or Wagyu will cook evenly and retain juiciness.
- Use a meat thermometer: If cooking at home, check the internal temperature to achieve the desired doneness.
- Communicate clearly: When ordering at Elements Smokehouse, specify your preferred steak doneness level to match your ideal texture and flavour.
Final Thoughts
Understanding steak doneness levels helps you make an informed choice when ordering or cooking steak. Whether you love a rare steak or prefer a medium well steak, knowing the right cooking time and techniques ensures a perfect steak every time.
At Elements Smokehouse, we’re committed to serving great steaks cooked to your exact preference. Visit us and order your steak like a pro!
