Medium rare? medium? If we order a steak in a restaurant, we will almost certainly be asked this question. Cooking time and temperature are crucial factors in the success of all preparations in which meat is grilled.

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The doneness of the meat is one of the most important things to take into account when cooking in a restaurant.

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Different cooking points can produce very different results in meat, and it is important to know them in order to choose the right point for each type of meat and for each type of cooking.

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It is easy to say what is the ideal cooking method for meat, but everyone has their own tastes. In this post we are going to learn about the different cooking methods and tricks so that the meat is juicy on the inside and well browned on the outside.

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The six degrees of cooking of meat

In Anglo-Saxon countries, steak purists distinguish six degrees of doneness between a rare steak and a well-done steak.

• Rare → Two variants: blue / rare.
• Medium (or half-done) → This is what we know as al punto. Two variants: al punto-sangrante / al punto.
• Well-done (or muyhecho) → Two variants: muy hecha / well-done / well cooked. 

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Type of cooking undercooked

The meat is undercooked, so that it remains red and juicy inside. This cooking point is usually used for lean and tender meats, such as sirloin or entrecote, which are cooked at high temperatures for a short time. 

Two variants: 

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1. Al blue

🥩 Cooking time: one minute per side. 🎨 Color code: violet blue.

Blue meat, also known as blue rare, is a technique of cooking meat at a very low temperature for a short period of time. 

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This cooking technique has become one of the most popular methods for preparing meat, especially steak, as it produces tender, juicy meat.

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The name comes from the French bleu, because the flesh has a purplish blue color that turns red with exposure to air. The outside is barely browned and the inside is decidedly raw. This type of cooking is preferred by true carnivores who want to fully enjoy the flavors and succulence of the meat.

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When cooked at a very low temperature, al blue meat remains slightly pink inside. This is because the meat has not been cooked long enough to develop the natural pigment that the meat possesses. Because of this, carne al blue is a safe way to eat raw meat, as it is cooked just enough to destroy the germs, but not cooked to the point where the tender, juicy texture is lost.

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The internal temperature is around 50°C and, although it may look well roasted on the outside, inside it is a waste of juices and color intensity. Even the texture will remain "compact".

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2. Rare - underdone

🥩 Cooking time: 2 minutes per side. 🎨 Color code: bright red.

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Rare meat is characterized by being cooked very lightly, so cooking times are very short and so is the temperature. It is a form of cooking that provides a juicy and very tender texture, as well as a mild flavor in the meat.

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The cooking of rare meat should be carried out at a temperature between 50 and 60ºC, for a very short time: 2 minutes per side. This temperature will allow the juices to remain inside the meat, allowing it to melt in the mouth and retain its original flavor. This cooking method is ideal for preparing lean meats such as loin, sirloin or veal.

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The colors are still bright and the juices are plentiful. The consistency has softened slightly compared to the previous one and probably this cooking is really the best for meat lovers.

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Type of cooking

The meat is cooked so that it browns on the outside and remains red and juicy on the inside. This cooking point is usually used for thicker and more flavorful meats, such as tenderloin or steak, which are cooked at medium temperatures for a longer time. There are two variants.

1. To the bleeding point 

🥩 Cooking time: 3 to 4 minutes per side. 🎨 Color code: light red.

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Medium rare/al sangue refers to cooking a piece of meat until the center is hot and still pink. Medium rare is the middle ground between rare and well done. Medium rare/al sangue meat is still pink in the center and is soft to the touch because the internal temperature of the meat is 55-60°C (55-60°F).

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This is a very popular way of cooking meat, as the meat is fully cooked and still remains juicy and tender. This means that the meat is not overcooked and therefore does not dry out. This way of cooking is especially suitable for tender cuts of meat such as sirloin, lean pork, beef tenderloin, entrecote and lamb loin.

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The outside is browned and the inside is still tender. At this degree of cooking, the fats melt, guaranteeing a palatable pleasure.

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The steaks will not be too dry and will have a nice crispy crust of an intense brown. To obtain this degree of doneness of the meat we will bring the core temperature to between 55-60°.

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Tip! The meat should be turned over when small droplets form on the top and is ready when droplets also appear on the other side.

If you are cooking a meat at a higher temperature, it is recommended to remove it from the heat a few minutes before it reaches the desired temperature and let it rest for a few minutes to allow the meat to finish cooking to the desired internal temperature. This will also help the meat to remain juicy and tender.

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2. To the point

🥩 Cooking time: at least 4 minutes per side. 🎨 Color code: pink in the center.

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In medio stat virtus, as the ancients used to say. And this may well be the case, as this cooking guarantees a soft and juicy flavor in the center, with a crispy exterior.

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We exceed 60°C, but not 65°C. As a consequence of the temperature, chemical reactions are initiated that change the internal structure of the meat, the fats melt and on the outside we find crispy notes.

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The juices are not yet completely dry and even the less "fundamentalists" can enjoy their well-deserved steak.

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Ideal cooking for red meats and first cuts of veal, lamb and game.

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💡🍔 Remember that to get the perfect burger, it is best to avoid leaving the meat too raw and prefer medium rare.

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Type of cooking very well done

The meat is cooked so that it is browned on the outside and cooked on the inside until it is fully cooked. This cooking point is usually used for tougher, more fibrous meats, such as veal or pork, which are cooked at lower temperatures for a longer time.

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1. Very well done

🥩 Cooking time: 5 minutes per side. 🎨 Color code: light brown-pink.

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Those who do not like too much juice coming out of the meat will prefer this type of cooking, which guarantees a tasty outer crust.

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Tip! To obtain a perfect result, it is best to choose cuts of meat that can withstand high temperatures, such as marbled beef, i.e. with abundant fat streaks that seep into the muscle mass, because this cooking method melts the fat well.

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Ideal for cooking poultry, turkey, guinea fowl or rabbit.

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2. Well cooked 

🥩 Cooking time: maximum 6 minutes per side. 🎨 Color code: no longer pink, turns brown.

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Peak of taste for some, disaster for others. Whatever the preference, it is important to remember not to exceed the time limit to avoid the classic "shoe sole". Cooked this way, the meat is uniform on the inside and golden brown and crispy on the outside, with an aroma of embers.

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A word of advice...

In professional kitchens, chefs have many tools at their disposal to check the temperature, such as the probe thermometer, which is inserted directly into the food to know when the meat is cooked to perfection. But what are some tricks to use in our home kitchens?

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Normally, people tend to taste it with a fork, but that's a mistake.Trick! Never prick the meat so as not to let the juices escape. To understand the degree of doneness achieved, you can base it on the consistency of the meat by pressing it with your fingers.

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The method works like this: put your thumb and forefinger together and compare the texture of the cooking meat to the sensation you get when you press the skin portion under your thumb. As you move the thumb from the index finger to the little finger, the thumb muscle will toughen, as will the meat, as the cooking time increases.

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Conclusion

After a thorough analysis of the different types of meat cooking for a restaurant, it can be concluded that each type of cooking offers a unique flavor and a unique taste experience. 

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The success of a restaurant depends a lot on the quality and consistency of the meat they offer, therefore, it is important to take these factors into account when selecting the right type of cooking.