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!
Mary
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