Home Eats Steak


by Yule Xie

Steak is a popular dish for centuries in many different countries. It is a food that can be cooked in a variety of ways, and it can also be seasoned with various things such as salt, pepper, and garlic powder. This article will talk about the fundamentals of steak, the different ways it is cooked, and the different cuts of steak that are eaten.


One of the most important things about cooking steak is the temperature at which it is cooked. This can greatly affect the texture, flavor, and overall taste of the steak. Several different cooking temperatures can be used to cook steak, ranging from rare, all the way to well done. 


Rare steak is cooked to an internal temperature of 125°F and is characterized by a cool, red center with a warm exterior. According to an online survey, it is the least popular way to cook a steak as only around 5% of people prefer their steak to be rare.


Medium-rare steak is cooked to an internal temperature of 135°F and has a warm, red center with a pink exterior. Medium rare is the most popular because the steak is very juicy but not too raw. According to the same survey, about 35% of people prefer their steak to be medium-rare.


Medium steak is cooked to an internal temperature of 145°F and has a pink center. A medium steak is a versatile option because the steak is still very tender and it is more well-cooked than the previous two options. According to the survey, about 25% of people prefer their steak to be medium.



Medium-well steak is cooked to an internal temperature of 150°F and has a slightly pink center with a brown exterior. Here the preferences begin to fall as the longer a steak is cooked, the more juice it loses. About 20% of people prefer their steak to be medium-well.


Finally, well done. It is the most cooked option and has a 165°F internal with a completely cooked interior and no pink meat. About 15% of people cook their steak to be well done.


Different steak cuts are also very important when it comes to eating steak. There are many popular options, such as filet mignon, ribeye, NY strip, and sirloin. The cut will also affect its texture, flavor, and meat structure. 


There is always the question of how to cook a steak and control its temperature. Oftentimes a thermometer is used to measure the internal temperature. It is important to note that there is “carryover cooking” where the steak continues to cook even after being taken off the fire. Therefore, people often take the steak out a bit earlier. Of course, if one has cooked steak so many times, they can also feel confident to just use their intuition when cooking steak. 

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