Degrees of Doneness

Blue Rare Steak (115° F)

Also known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm.

Rare Steak Temp (120° F)

Rare steaks have a warm but very red center. This means the surface has the tasty flavor and texture of the Maillard effect, but also means that the steak’s fats have not had a chance to melt properly. Because of this, Rare is an excellent choice for low-fat steaks, such as tenderloins, but should be avoided for well-marbled cuts such as rib-eyes, strips, and porterhouses.

Medium Rare Steak Temp (130° F)