The “medium” or “well-done” point (55°C-60°C) is considered the best, as it balances tender, juicy meat with a hot, pink center. For premium cuts, medium-rare (52°C-55°C) highlights flavor and texture. Using a thermometer is recommended to ensure the desired doneness.Meat & Seafood
Miguel Vergara Group
+4
Here are the details of the doneness levels:
Blue / Very Rare (Blue/Rare)
: Seared exterior, red and cool/warm center.
Medium Rare (Medium/Rare)
: Warm, red center, very tender.
Medium / Medium (Medium)
: Hot, pink center, juicy, considered the best by most.
