Looking at these ten levels, the difference is crystal clear. Steak number 1 is extremely rare—bright red, very soft, and barely cooked. For some, this is too raw, while others love its natural flavor and tenderness.
Numbers 2 and 3 are still rare but slightly more cooked. They maintain a deep red center while developing a bit more structure. These levels are often preferred by those who enjoy a juicy, melt-in-your-mouth texture.
As we move to 4 and 5, we reach what many call the “sweet spot.” The steak becomes medium-rare to medium—warm pink in the center, juicy, and packed with flavor. This stage balances tenderness and a satisfying bite, making it the most popular choice worldwide.
Then come levels 6 and 7, where the steak is medium-well. The pink starts to fade, and the meat becomes firmer. While still flavorful, it begins to lose some of its juiciness.
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