"Understanding steak doneness is important because it helps you avoid mistakes everyone makes when ordering steaks at restaurants. A medium steak has a pink center and is cooked to around 140 to 150 degrees Fahrenheit. The meat is firm when you cut into it, and while the center isn't quite red anymore, the steak will still be juicy. For those who enjoy less chewy steaks that are still red in the center, order Guarnaschelli's other preferred level, medium rare."
"Guarnaschelli informed us that the way you cook a steak at home (whether it's a porterhouse with butter, a ribeye Diane, or a strip steak au poivre) matters a lot. "I like a hard sear in a cast iron skillet with butter," she explains. The hard sear will create a seal that keeps the steak's juices from leaking out in the skillet. The butter, along with the meat, will brown and caramelize, adding to the umaminess and deliciousness, thanks to the Maillard reaction."
Steak doneness alters chew, texture, and taste, with medium and medium-rare offering tender, juicy results. A medium steak cooks to about 140–150°F with a pink center and firmer meat, while medium-rare reaches about 130–135°F with a redder center and less chew. Medium and medium-rare preserve fats and juices that enhance flavor and tenderness. At home, a hard sear in a cast-iron skillet with butter creates browning and umami through the Maillard reaction, and using a meat thermometer helps achieve the desired internal temperature for ideal doneness.
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