How Do You Like Your Steak Cooked?

Well Done: Fully Cooked Through

A well-done steak has no pink remaining.

• Texture: Firm to very firm
• Color: Brown throughout
• Internal temp: ~160°F+ (71°C+)

While often criticized for being less juicy, it’s still a valid preference—especially when paired with the right cut or sauce.

Does the Cut Matter?

Absolutely. Different cuts respond differently to heat:

• Ribeye: Rich and fatty—great for medium rare to medium
• Filet mignon: Lean and tender—best rare to medium rare
• New York strip: Balanced—works well across most doneness levels

Fattier cuts can handle more cooking without drying out, while lean cuts shine at lower temperatures.

Choosing What You Like

Forget the pressure of ordering “correctly.” The best steak is the one you enjoy eating. If you love well done, that’s your preference. If you prefer rare, that’s equally valid.

If you’re unsure, try experimenting:

• Order different doneness levels on separate occasions
• Share and compare with friends
• Pay attention to texture and flavor, not just appearance