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NOTE: You should always pull your steak off the grill when it’s 5° below the temperature you want it to reach. There are six main levels of doneness you can cook a steak to. But it’s the internal temperature that determines your steak’s doneness.

Steak Doneness LevelsĪll great steaks require searing (for flavor, texture, and killing surface bacteria). This results in what’s called the Maillard effect, and it gives your steak the crunchy, brown flavorful exterior that steak lovers prize. Searing a steak involves exposing its surface to extremely hot temperatures (meaning 500°or hotter) for short periods. This gives your steak a better taste (fat contains the chemicals that gives beef its flavor) and a smoother, more tender and buttery texture. When the fat melts, it gets absorbed into the muscle. You’re melting fat: As you cook your steak, the small streaks and pockets of fat inside start melting.Hence why a well done steak has less mass and less juiciness than a rare steak. As you cook a steak, that water evaporates. You’re evaporating water: Roughly ¾ of a steak’s muscle fibers are made of water.This is why rawer steaks are chewier than more cooked ones. You’re breaking down it’s proteins: Muscle proteins, which are usually tightly balled, begin to unwind.When you cook meat, you’re doing three things: It’s this internal temperature that’s used to determine a steak’s doneness. The first is making sure that the steak reaches a consistent internal temperature. There are two parts to grilling a gorgeous ribeye or strip. Filet Mignon: The Ultimate Cooking Guide.