Tuesday, November 20, 2007

Ask Mary: From Rare to Well Done (and everything in between)

Dear Mary,
What is the difference between Rare, Medium Rare, Medium, Medium Well and Well Done?
Thanks so much! Jess

Great question! Here's a cheat sheet:

  • Rare (120° - 125°): Very bloody, deep rich flavor, very tender. For very good pieces of meat. No juices have been released from the meat yet.
  • Medium Rare (130° - 135°): Lighter red, juicy, tender, great for most all steaks and lamb. Juices start to bead at the top of the meat.
  • Medium (140° - 145°): Reddish-pink, has lost a lot of juices on the top, but not all. I suggest this for pork.
  • Medium well (150° - 155°): Pink and turning gray. I don’t suggest this temperature for anything.
  • Well done (160° and above): Gray, flavorless, tough. My advice? Serve this version with steak sauce! Lots of it!

Good Luck!

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