Steak doneness. Yes, that is a proper phrase used in kitchens all over the world. The level of ‘doneness’ determines the flavour, texture, temperature and colour of your steak.
Here’s a handy chart (thanks to meatbeerbabes.com) to help you decide what’s best for you:
A picture can only say so much. Here’s more information about the taste, texture and juiciness:
A blue steak is pretty much how it sounds – seasoned and seared gently on the outside, but completely red throughout. Because the meat is effectively raw, it’s hard to chew and not juicy as heat hasn’t permeated through the meat.
A rare steak is one for the beef purists out there. Often referred to as ‘the perfect steak’, a rare steak is seasoned and seared, and the insides are 75% red. After cooking and a brief resting period, the steak will be tender and juicy.
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