Steak Cooking Chart

Oct 12, 2026

This document provides a comprehensive guide for achieving various levels of steak doneness. It details the internal temperature requirements for steak cooked from extra rare (blue) to well-done. Each category includes specific characteristics of the meat's texture and appearance, such as the color of the interior and the firmness of the center. The chart serves as a practical reference for culinary enthusiasts and professionals to ensure consistent cooking results and food safety, while promoting the FoodDocs monitoring platform.

LanguageEnglish

CategoryGeneral

FormatPDF

Pages1

AccessFree to download

Steak Cooking Chart

Doneness Levels and Temperatures

Food Safety and Monitoring

FAQs

What is the required internal temperature for a Medium-Rare steak?

A Medium-Rare steak should reach an internal temperature of 54-60°C.

How can you identify a Well-Done steak?

A Well-Done steak is seared on the outside, has a fully brown center, feels firm, and is cooked throughout, reaching an internal temperature of 71°C or higher.

What defines an Extra Rare or 'Blue' steak?

An Extra Rare or 'Blue' steak is seared on the outside with a completely red, cold, and soft interior, requiring an internal temperature of 46-48°C.

Oct 12, 2026

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