steak doneness temperatures

This topic has been the protagonist of many customer-steakhouse debates and chefs can’t agree on it either. After researching on the official temperatures for steak doneness, I discovered that there really is no official chart the entire world can trust. People are all different, so they look at steak doneness differently. Some will not touch a steak with a touch of red juice flowing out of it, and some will only eat their steak “bleu”.

A testament to this is Chef Andy Hearndens' instagram post where he insists the usual commercialized medium rare temperature is much higher than his preferred range. But when I tried his out, I honestly thought that was on the rare side! (and if you read the above post’s comments, there is a whole lot of back and forth on people’s opinions on whether or not it is medium rare. Thing is, and I’ll repeat it again, Steak is a Journey. You have to venture into steak and decide on these fragile topics yourself.

That being said, below is my preferred steak doneness temperature range! What I recommend is testing out a temperature for your desired doneness and adjust to your preference and don’t forget the temperature you like. Then you can share this with your steakhouse when ordering or friends if they’re cooking you a steak.