Ordering a great steak is about more than choosing the cut—it’s also about selecting the doneness that best suits both the beef and your personal preference. While there’s no right or wrong answer, understanding what each level of doneness offers can help you get the very best from your meal.
Blue Rare (Very Rare)
Seared quickly over high heat, blue rare steak has a deeply caramelised exterior while remaining cool and almost raw in the centre.
Internal temperature: 46–49°C
Best for: Guests who enjoy an exceptionally soft texture and the purest expression of the beef’s flavour.
Rare
Rare steak is warm through the centre while retaining a vibrant red interior. It offers a tender texture with maximum juiciness and is often considered the traditional way to enjoy premium cuts.
Internal temperature: 50–52°C
Best for: Fiorentina, ribeye, striploin and other premium steaks where flavour and texture take centre stage.
Medium Rare
For many chefs, medium rare represents the sweet spot. The centre remains warm and rosy, while the marbling has had enough time to gently render, creating exceptional tenderness and flavour.
Internal temperature: 54–57°C
Best for: Almost every premium steak, including Fiorentina, ribeye, striploin and porterhouse.
Medium
A medium steak has a warm pink centre with a firmer texture. More of the fat has rendered, producing a rich, savoury flavour while retaining good juiciness.
Internal temperature: 60–63°C
Best for: Guests who prefer a little less redness while still enjoying a tender steak.
Medium Well
Only a slight hint of pink remains in the centre. The steak becomes noticeably firmer, with less moisture than the lower levels of doneness.
Internal temperature: 65–68°C
Best for: Diners who enjoy a more thoroughly cooked steak without going fully well done.
Well Done
Cooked all the way through, a well-done steak has little to no pink remaining. While it develops a robust grilled flavour, much of the natural moisture is lost, resulting in a firmer texture.
Internal temperature: 71°C and above
Best for: Guests who simply prefer their steak fully cooked.
Why We Recommend Medium Rare
At Bistecca, we recommend serving our premium steaks medium rare whenever possible. At this temperature, the beef retains its natural juices, the marbling has beautifully rendered, and the steak delivers the ideal balance of tenderness, texture, and flavour.
This is particularly true for our signature Fiorentina. Traditionally prepared in Tuscany, the steak is grilled over high heat to create a beautifully caramelised crust while preserving a warm, rosy centre. Cooking it beyond medium risks diminishing the qualities that make this iconic cut so exceptional.
Ultimately, It’s Your Steak
While chefs may have recommendations, the perfect steak is the one you enjoy most. Whether you prefer blue rare or well done, understanding each level of doneness allows you to order with confidence and enjoy your steak exactly the way you like it.