What’s The Difference Between Rare, Medium, And Well-Done Steak?
When it comes to nutrients, there’s no significant difference between a steak cooked rare or well-done. The contrast lies in the flavor and juiciness. The common graduations of steak doneness are based on color, juiciness, and internal temperature. So, what’s the difference between rare, medium, and well-done steak? Let’s dive in.
Rare
Rare steak is cooked for a very short period, leaving the center cool and red. It’s just a step above raw meat but cooked on the outside. Steak doesn’t contain the parasites that chicken and pork do, so eating it rare doesn’t pose health risks. The texture is soft, and it retains a lot of its natural juices, offering a robust, beefy flavor.
Medium Rare
Medium rare steaks are warm with a pink to red center, soft and juicy on the inside, and firm on the outside. This level of doneness is often recommended for high-quality cuts like rib eye and filet mignon to maintain their flavor and tenderness while ensuring they’re sufficiently cooked to enhance the eating experience.
Medium
A medium steak has a more grey-brown than pink center with a more pronounced band of pink in the middle. This doneness offers a balance between the juiciness of a medium rare steak and the thorough cooking of a medium well. The texture is firmer, and the flavors are well-developed, making it a popular choice for many.
Medium Well
A medium well steak has just a hint of pale pink inside and is mostly grey-brown throughout. It’s ideal for those who prefer their steak slightly juicy but without any blood. The texture is firmer and less juicy than medium or medium rare steaks, but still flavorful.
Well-Done
Well-done steaks are charred on the outside and greyish-brown all through with no sign of pink. They’re cooked on a slow heat to prevent toughening. While well-done steaks can sometimes be drier and chewier, they appeal to those who prefer their meat fully cooked.
Types of Steak
Now that you know how steak can be cooked to achieve the best flavor, here’s an insight into the types of steak you can try:
Sirloin
This lean cut of meat can become tough if overcooked. For a tender, juicy steak, it’s best served rare or medium rare.
Rib Eye
Cooking an inch-thick rib eye for about 6–8 minutes yields a flavorful and juicy cut of prime rib. Its marbling makes it perfect for medium rare to medium doneness.
T-Bone
Cut from the loin and tenderloin, the T-bone can be cooked longer if you prefer. It’s versatile, offering both the tenderness of the tenderloin and the flavor of the strip.
Filet Mignon
Known for its tenderness, this cut from the heart of the tenderloin should ideally be served rare to medium rare to fully enjoy its delicate texture.
New York Strip
Flavorsome strips from the heart of the beef loin take about 6–8 minutes to cook on average. They’re best enjoyed medium rare to medium.
Healthy Cooking Advice
Research indicates that meat cooked until well-done contains more potential carcinogens than meat cooked for a shorter time. These heterocyclic amines have been linked to an increased risk of colon tumors and polyps. High intakes of well-done meat have also been associated with a higher risk of certain cancers, type II diabetes, coronary heart disease, and colorectal cancer. Therefore, it’s recommended to consume less than 18 ounces of red meat per week.
Tips for Healthier Cooking:
- Choose Lean Cuts: Opt for steaks that are lower in fat, such as sirloin or beef tenderloin.
- Cook to Minimize Carcinogens: Reduce cooking time by keeping portions small. Pre-cooking in the microwave for two minutes can significantly cut down on heterocyclic acids.
- Marinate: Use citrus juices, spices, and vinegar in marinades to prevent carcinogen formation.
- Cook at Lower Temperatures: Slow cooking at lower temperatures helps reduce harmful compounds.
A Simple Cooking Method:
For an inch-thick steak, season well with salt and pepper, and sear in a hot cast iron pan. Place it in an oven preheated to 160°C, cooking until the center reaches 140°C. Remove from the oven, wrap in foil, and let it rest at room temperature for at least five minutes. This method ensures the steak loses only 5% of its moisture, remaining juicy and pink throughout.
Samson’s Paddock
Visit Samson’s Paddock in Mosman Park for a steak tasting board that’s second to none. They serve only the highest quality beef from the best single paddock producers in Australia. Choose from grass-fed and grain-fed options, cooked to perfection by a chef passionate about local produce. Pair your steak with one of over 20 whiskeys, and learn about and taste the finest beef in Australia alongside the most sought-after whiskey from around the world.
