Ask ten steak lovers how they take their steak and you will get ten different answers, some said with confidence, a few said with hesitation, and at least one that sounds like it was chosen at random because it seemed like the safe thing to say.
Doneness is one of those things that sounds more technical than it is. In practice, it is simply a matter of temperature and what that temperature does to the texture, colour, and flavour of the beef. Once you understand what each level actually delivers on the plate, you stop guessing and start ordering with the kind of certainty that makes the whole meal feel more intentional.
This guide walks through every steak cooking level from rare to well done and explains what each one means, what it feels like to eat, and which cuts on the Andrew Steak Society menu respond best to each. If you have ever arrived at the table unsure what to say when the server asks, this is where that changes.
Why Doneness Matters More Than Most People Realise
At a standard restaurant, doneness is a preference. At Andrew Steak Society, where every steak is hand-selected from local farms and dry-aged for a minimum of 28 days, doneness becomes something more significant, it determines how much of the work the kitchen has put into the beef actually makes it to your palate.
A 45-day dry-aged Tomahawk cooked past the point where its fat has properly rendered is a missed opportunity. A Filet Mignon taken to well done loses the smooth, buttery texture that makes it worth ordering. The steak cooking styles guide below is not about right or wrong it is about getting the most from the cut you choose.
The Full Steak Doneness Guide
Rare
Internal temperature: 120°F–125°F
A rare steak has a cool, deep red centre with a thin seared exterior. The texture is very soft, almost yielding, and the natural juices of the beef are fully intact. There is very little structural resistance when you cut into it.
Rare suits diners who want to taste the beef in its most unaltered form: the flavour is clean, the texture is soft, and the char from the grill provides the only contrast. On the wood-fired grill at Andrew Steak Society, a rare Ribeye develops a beautifully smoky crust while keeping the inside cool and deeply red.
It is not for everyone, but for those who prefer it, a rare steak from a kitchen this precise is a genuinely different experience from one cooked anywhere else.
Medium Rare
Internal temperature: 130°F–135°F
Medium rare is the most widely recommended doneness level among chefs, servers, and seasoned steak diners and there is a straightforward reason for that. At this temperature, the fat in a marbled cut like the Ribeye or New York Strip has begun to render, releasing its flavour into the muscle. The centre is warm and pink, the texture is juicy and tender, and the balance between the seared exterior and the interior is exactly what most cuts are designed to achieve.
For dry-aged beef specifically, medium rare steak is where the investment in aging pays off most visibly. The concentrated flavour developed over 28 or 45 days comes through completely at this temperature. Push beyond it and some of that complexity begins to flatten out.
The Ribeye, New York Strip, Porterhouse, and Tomahawk all perform at their best at medium rare. If you are visiting Andrew Steak Society and are not sure what to ask for, this is almost always the right answer.
Medium
Internal temperature: 140°F–145°F
A medium steak has a warm pink centre that is noticeably smaller than at medium rare. The texture is firmer and slightly less juicy, but still tender and fully enjoyable. Most of the fat has rendered at this point, and the overall flavour remains strong particularly in cuts with good marbling.
Medium is an excellent entry point for anyone who is not entirely comfortable with a pink centre but still wants a steak that retains its moisture and character. The Ribeye and Porterhouse work especially well at medium because of their fat content there is enough marbling that even at this temperature, the steak stays juicy and rich.
For a Filet Mignon, medium is the upper boundary of what most kitchens recommend. Beyond it, the lean muscle of the tenderloin begins to firm up in a way that works against the cut’s primary quality.
Medium Well
Internal temperature: 150°F–155°F
At medium well, the pink centre has largely disappeared, leaving a small hint of colour at most. The steak is noticeably firmer, and while the surface crust is well-developed, the interior has lost most of its residual moisture. The flavour is still present, but the texture begins to work against the eating experience for premium cuts.
For a standard grill, a medium well can still produce a serviceable result on a fattier cut. For dry-aged beef of the quality served at Andrew Steak Society, it is generally not the recommended approach, the aging process builds complexity that higher temperatures begin to undo. That said, it is always an option, and the kitchen will prepare it exactly as you ask.
Well Done
Internal temperature: 160°F and above
A well done steak is cooked through completely no pink, firm texture throughout, and a deeply caramelized exterior. The moisture content is significantly reduced, and the overall result is a steak that eats very differently from the same cut at a lower temperature.
Well done steak has its advocates, and there is no wrong preference at the table. However, for cuts like the Tomahawk, the Filet Mignon, or the dry-aged Ribeye at Andrew Steak Society, cooking too well removes many of the qualities that make those steaks worth choosing in the first place. The smoky, aromatic character of the wood-fired grill still comes through in the exterior crust, but the interior loses the juiciness and flavour depth that dry-aging works to build.
If well done is genuinely your preference, the New York Strip handles higher temperatures more forgivingly than the leaner or more heavily marbled cuts ask your server and they will guide you to the best option for what you want.
Which Cut Suits Which Doneness Level
Not all cuts perform equally across all cooking levels. Here is a straightforward reference for making the best pairing at Andrew Steak Society:
| Cut | Best Doneness | Why |
| Ribeye | Medium rare to medium | High marbling renders fully, maximum flavour and juiciness |
| Filet Mignon | Medium rare to medium | Lean muscle stays tender; anything higher firms it significantly |
| New York Strip | Medium rare to medium well | Firm structure holds up better at slightly higher temps |
| Porterhouse | Medium rare | Two cuts in one – medium rare suits both sides of the bone |
| Tomahawk | Medium rare | 45-day dry-aging is best expressed at this temperature |
How the Wood-Fired Grill Changes Everything
Understanding steak cooking levels is only part of the picture at Andrew Steak Society. The method of cooking matters as much as the temperature target.
A wood-fired grill operates differently from a gas broiler or a cast iron pan. The heat is direct, intense, and uneven in the way that only live fire produces – and that unevenness is what creates the deep, caramelized crust and the subtle smokiness that guests consistently describe as the defining quality of a steak from this kitchen. It is the reason a medium rare Ribeye here tastes different from a medium rare Ribeye almost anywhere else.
When you combine dry-aged beef, precise temperature control, and a wood-fired finish, the steak cooking guide above stops being a set of abstract instructions and becomes something you can actually taste at every level – from the smoky exterior of a rare cut to the rendered, complex interior of a Porterhouse at medium.
At the Table
The easiest way to get your doneness exactly right at Andrew Steak Society is to tell your server what you prefer in plain terms – not just a word, but what it means to you. “I like it pink but not red” or “I want it juicy with a firm bite” gives the kitchen much more to work with than a single temperature description, and the team is built around translating that kind of honest preference into exactly the right result.
Reservations are available at andrewsteaksociety.com or by calling (212) 777-5151. Andrew Steak Society is at 51 Avenue B, Manhattan, NY 10009, open Monday through Thursday from 5:00 PM, Friday from 5:00 PM, and Saturday and Sunday from 11:00 AM.
Frequently Asked Questions
What is the difference between rare and medium rare steak? A rare steak has a cool, deep red centre at around 120°F–125°F. A medium rare steak is warm and pink throughout at 130°F–135°F, with the fat rendered enough to release its flavour into the muscle. For dry-aged cuts at Andrew Steak Society, medium rare is the point where the complexity built during aging comes through most fully on the plate.
Why do most chefs recommend medium rare? Medium rare sits at the temperature where fat renders properly, moisture is retained, and the natural flavour of the beef particularly in a marbled cut like the Ribeye or New York Strip is most fully expressed. For dry-aged steak, this matters even more: the 28- to 45-day aging process at Andrew Steak Society builds flavour that medium rare cooking preserves and well done cooking gradually diminishes.
Can I order well done steak at Andrew Steak Society? Yes, absolutely. The kitchen prepares every steak to your preference. For well done orders, the New York Strip is the most forgiving cut at higher temperatures due to its firmer structure. Your server can help guide you toward the best cut for your preference and explain what to expect at each doneness level.
What doneness works best for a Filet Mignon? Medium rare is ideal, and medium is a comfortable alternative. The Filet Mignon comes from the tenderloin – the leanest and most tender muscle in the animal – and its texture is its primary quality. Cooking it beyond medium begins to firm the muscle in a way that works against what makes the cut worth ordering. Pairing it with Black Truffle Butter or Au Poivre from the sauces menu adds richness at any doneness level.
Does the wood-fired grill affect doneness at Andrew Steak Society? The wood-fired grill produces intense, direct heat that creates a deeply caramelized exterior crust faster than a standard grill or broiler. The kitchen accounts for this in its preparation, using the grill’s characteristics to the steak’s advantage – producing a smoky, aromatic finish on the outside while reaching the precise internal temperature for the doneness you request.How do I make a reservation at Andrew Steak Society? Reservations can be booked online at andrewsteaksociety.com or by calling (212) 777-5151. The restaurant is located at 51 Avenue B, Manhattan, NY 10009 in the East Village. Opening hours are Monday through Thursday 5:00 PM–midnight, Friday 5:00 PM–1:00 AM, Saturday 11:00 AM–1:00 AM, and Sunday 11:00 AM- 11:00 PM.