How to Cook the Perfect Steak: A Guide to Every Level of Doneness

There are few pleasures in dining quite like a perfectly cooked steak. The sear, the seasoning, that first cut revealing exactly the colour you were hoping for — it's a moment of pure satisfaction. But "perfect" means different things to different people, and the difference between a mediocre steak and a memorable one comes down to understanding what happens at each level of doneness.

Whether you're cooking at home or choosing from a restaurant menu, this guide covers everything you need to know — from blue to well done, with expert tips from our kitchen at The Brasserie.

The Six Levels of Steak Doneness

Blue (46–49°C Internal Temperature)

Blue steak is seared on the outside but barely cooked within. The centre remains deep red, cool to warm, and incredibly soft. It requires a refined palate — this is as close to raw as cooked steak gets. For a 2.5cm fillet, sear for roughly 1 minute per side on a screaming-hot pan.

Best for: Premium cuts like fillet or sirloin where the quality of the meat speaks for itself.

Rare (49–52°C)

A rare steak has a rich red centre that's warm throughout, with juices flowing freely when you cut into it. The exterior has a proper sear with a thin band of cooked meat giving way to that vibrant interior. Cook a fillet for approximately 2 minutes 15 seconds per side.

Best for: Fillet and ribeye — cuts with good marbling that stay juicy at lower temperatures.

Medium-Rare (52–57°C)

The most popular choice among steak enthusiasts — and for good reason. Medium-rare gives you a warm pink centre with a slightly firmer texture than rare, while still delivering plenty of juice and flavour. The fat in the meat has started to render, adding richness. A fillet needs about 3 minutes 15 seconds per side.

Best for: Almost any cut. This is the sweet spot where flavour, tenderness, and juiciness are perfectly balanced.

Medium (57–63°C)

A medium steak shows a band of pale pink in the centre with minimal juice. The meat is firmer and has more chew, which some people prefer — particularly with fattier cuts where the extra heat helps render the marbling. Cook a fillet for 4 minutes 30 seconds per side.

Best for: Ribeye and rump — the extra cooking time renders intramuscular fat, creating a rich, buttery flavour.

Medium-Well (63–68°C)

A thin line of very faint pink remains in the centre, with the meat cooked through almost entirely. The texture is firm and the flavour more robust, with a pronounced seared crust. This is a bridge between medium and well done for those who want their steak cooked through but not dried out.

Well Done (68°C+)

Cooked all the way through with no pink remaining. The exterior will be deeply browned and the meat firm throughout. A well-done steak doesn't have to be dry — the key is lower heat for longer, allowing the meat to cook evenly without seizing. At The Brasserie, we use a combination of searing and oven-finishing to keep well-done steaks as juicy as possible.

Expert Tips from Our Kitchen

Bring It to Room Temperature

Take your steak out of the fridge 30–45 minutes before cooking. A cold steak will cook unevenly — charred on the outside, raw in the middle. Room temperature ensures even cooking throughout.

Season Simply

Flaky sea salt and freshly cracked black pepper, applied generously just before cooking. That's it. For premium cuts, you don't need marinades — let the beef do the talking. If you do want a marinade, apply it at least 2 hours before cooking.

Get Your Pan Screaming Hot

Use a heavy cast-iron skillet or griddle pan. Heat it until it just begins to smoke, then add a high smoke-point oil (rapeseed or groundnut). The steak should sizzle aggressively when it hits the surface — that's your Maillard reaction creating that gorgeous crust.

Rest Before Serving

This is the step most home cooks skip, and it makes an enormous difference. Rest your steak on a warm plate for at least 5 minutes (up to 10 for thicker cuts). Resting allows the muscle fibres to relax and reabsorb their juices, resulting in a more tender, more flavourful steak. Cut too soon and those juices end up on the plate instead of in the meat.

Use a Meat Thermometer

If you're serious about consistency, an instant-read thermometer removes all guesswork. Insert it into the thickest part of the steak and check against the temperatures listed above. It's the single most reliable way to hit your preferred doneness every time.

What to Pair with Your Steak

At The Brasserie, our Friday Steak Night features premium cuts served with hand-cut chips, peppercorn sauce, and a selection of seasonal sides. For wine, our team recommends a full-bodied Malbec or Shiraz with rarer steaks, moving to a structured Cabernet Sauvignon for medium and above.

Steak at The Brasserie

Our chefs source beef from trusted British suppliers and cook every steak to order. Whether you prefer a 28-day dry-aged ribeye seared rare or a classic fillet cooked medium, you'll find it on our menu — alongside seasonal specials that change throughout the year.

View our menus or book a table for Friday Steak Night at The Brasserie.