Meat Markers

Although definitions do vary from restaurant to restaurant, there is a general guideleine to follow for how meat should appear based on the level of doneness requested by the customer. Rare meat generally has an internal temperature of 120°F and is red nearly the whole way through. It is not uncommon for rare steak to be cool in the center and have a sort of spongy feel to it.  Medium rare meat is only a little bit warmer at 126°F internal temperature, but that little bit of added warmth will ensure that the center is red and warm and the steak has a springy firmness.

Medium steak has an internal temperature of 135°F and the center will have a hot pink appearance to it. It is slightly more firm than medium rare steaks. Medium well meat has a grayish brown color through out and an internal temperature of 145°F. The meat is firm and cooked all the way through. Rare meat is completely cooked the whole way through and has no pinkish hues left. The core temperature is 160°F and it is a very firm piece of meat at this point.