Steak Doneness Guide: Rare, Medium Rare, Medium, Well Done
By the K-Too Team • Updated 2025 • 5 min read
Ordering a steak should be simple, but the doneness question trips up a lot of people. Rare? Medium rare? Medium? Well done? What do these actually mean? This steak doneness guide breaks down each level, what to expect, and what to order at K-Too Beer & Steakhouse.
The 5 Levels of Steak Doneness
Rare (45°C / 113°F internal): Seared outside, red and cool inside. Soft, almost raw in the center. For steak purists only.
Medium Rare (55°C / 130°F internal): Seared outside, warm red center. The chef's recommendation — the steak is at its most flavorful and tender.
Medium (60°C / 140°F internal): Seared outside, pink center, firm but juicy. A safe choice if you are unsure.
Medium Well (65°C / 150°F internal): Mostly brown with a small pink center. Slightly drier but still flavorful.
Well Done (70°C+ / 160°F+ internal): Fully brown throughout, no pink. The driest option, but some prefer it for personal or cultural reasons.
Ready to Order Your Steak?
At K-Too, our chefs will cook your steak exactly how you want it.
Book a Table at K-TooChef's Recommendation: Medium Rare
If you are unsure, order medium rare. It is the most balanced — the steak is warm all the way through but the center stays juicy and red. This is what professional chefs eat themselves, and it is what brings out the most flavor in a premium cut like tenderloin or ribeye.
How to Order at K-Too
When you order, just say "medium rare" (or your preference) clearly. Our chefs use both timing and temperature probes to ensure your steak comes out exactly right. If you are not sure, ask your server — they will guide you based on the cut you choose.