Final answer:
The student's question is about the five levels of steak doneness: rare, medium rare, medium, medium well, and well done, ranging from a cool red center to no pink at all, affecting the steak's texture and juiciness.
Step-by-step explanation:
The student is asking about the different levels of doneness for cooking steak, which are described by specific terms that indicate how thoroughly the steak is cooked. These terms are:
- Rare: A steak that is cooked to a rare doneness has a cool red center and is very soft to the touch. The internal temperature is around 120-130°F, and the meat is generally seared on the outside for a brief period to give it a brown crust.
- Medium Rare: Medium rare steak has a warm red center with a bit more firmness than rare. The internal temperature should be around 130-135°F, offering a tender steak with a good amount of juiciness.
- Medium: A medium-cooked steak should have a warm pink center and will be firmer to the touch than medium rare. The internal temperature should be around 140-150°F, making it a good balance for those who don't want their steak too pink or too dry.
- Medium Well: This level of doneness has a slight hint of pink in the center, it's firmer and drier than medium. The internal temperature should come up to around 150-160°F.
- Well Done: A well-done steak has no pink at all and is cooked all the way through. It's the most firm and dry type of steak with an internal temperature above 160°F.
Each level of doneness affects the steak's texture and juiciness, catering to different personal preferences.