Steak lovers all over the world could fight about the “perfect” steak temperature for hours, when in reality, the temperature of steak is purely subjective to one’s personal background. What appeals to one person doesn’t appeal to another.
Human beings have distinct taste buds and come from diverse cultures and backgrounds. Different cultural foods across the globe could have their own preferences on how to cook a steak. One example would be the world-famous Japanese wagyu that’s cooked, usually from rare to medium-rare. Chefs from Japan delicately cook the steak at low temperatures to preserve the buttery texture, and they keep it in a way where the meat just melts on the tongue. Meanwhile, in the U.K., Sunday Roast Beef is usually served medium to medium-well to create a smoky, hearty flavor, one that could be recognized within one bite.
Even then, personal background doesn’t always have to be cultural. It could just be what one grew up with in their household. Whether it’s the ribeye Dad made Sunday night, or Grandma’s pot roast, everyone grew up loving a certain taste, including temperature.
Steak temperatures range from rare (120-130°F), which displays a very chewy, red inside, and is typically super juicy with little to no crust. Next is medium-rare (130-135°F), typically juicy with the same red center, with a more noticeable crust. Third on the list is medium (140–150°F), with a slightly pink center and a nice smoky crust, although it still retains that juiciness that enthusiasts love. After that is medium-well (150–155°F), light brown inside and more crust shown, with little moisture. Lastly, there is well-done (160°F+), with the dark brown inside, a fully grilled crust, dried out, and a firm texture.
At CdM, there is a diverse range of opinions on the ultimate steak. Hartley Zinone prefers medium-rare, and she grew up with it mostly in her household, being what her family eats most of the time. Zinone describes the ultimate steak as being, “130-135°F, because you can get a nice char on the crust while also having a tender steak that is so juicy and perfect with some flaky salt.” Aarna Garg, who isn’t much of a meat-eater, but on occasion, if she goes out for steak, she prefers “cooked to usually the max, medium-well.” Meanwhile, Colette Alagband is Persian, and says that most dishes in her household are cooked “medium rare, that’s tender, juicy, and full of flavor.” Alagband’s dishes served at home are usually “beef cooked at medium rare paired with either rice or stew.”
Overall, gathering data from most CdM students, the majority seem to agree that medium-rare is the go-to for dedicated meat lovers. Medium is great for beginners who are trying to change up their palette, and medium-well tends to be reserved for people who only eat steak occasionally. Meanwhile, the most distinct and “rare” preferences would be rare or well-done; these extreme preferences can usually be traced back to one’s habits and what they grew up with.
