Blue – This is when a steak is quickly seared on both sides. The inside of the steak will remain uncooked. This is the most “rare” that a steak can be ordered at most restaurants, although not all restaurants will oblige the request. Internal temperature will be from 100 to 110F. The texture of a “Blue” steak is different, and for most fans of “Blue steak,” it is an acquired taste. It is executed best with a properly aged steak. For those who like Blue steak, there is no substitute. Rare – Red center from edge to edge. The middle 75% of the steak should be very red.  Finished internal temperature of meat is recommended to be 120 – 130F.  What we have found is that pulling the steak at an internal temperature of around 110 – 115F will generally “coast up” (latent heat will migrate to the center of the steak) to around 120F.  If you leave it on a hot grill until the thermometer says 120 – 125F, you’ll end up with a “Medium Rare” steak. Medium Rare – This is how the vast majority of steak lovers enjoy their steaks. The middle 50% of the steak should be red, and both edges should be a dark brown color that migrates to light brown. We generally take the internal temperature to 120 – 125F before we pull the steak off the grill to rest. The experts say medium rare is an internal temperature from 130 – 140F.  We believe to hit the perfect Medium Rare, the finished internal temp should be 127 – 133F. But that’s just us … Medium – The “experts” call internal steak temp of 140 – 145F “Medium.” Around here, a medium steak will usually result in groans. We’ve done it purposefully on occasion, and to achieve Medium doneness, you’ll want to pull the steak at approx 135F and allow at least 5 minutes to rest so the internal temperature can equalize. Medium Well and Well Done – You’re on your own.  We cook burgers from 145 – 150F, but that’s about it unless we’re cooking a brisket or other low & slow cut.