Steak Doneness Guide
Rare – 120F
The steak has cool-to-warm red center, and soft, tender texture. This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt.
Medium Rare -130F
Steak will have warm red center – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.
Medium – 140F
The steak will have a hot pink center and slightly firmer texture. The longer cooker time will make your steak slightly drier and the bite less tender.
Medium Well -150F
The steak will have a mostly brown center and firm texture. The meat will be drier as water evaporates during the cooking process.
Well Done – 160+F
The steak will have no color left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We don’t recommend cooking to this doneness.