Final answer:
Steak doneness levels are rare, medium rare, medium, and well-done, categorized by internal temperatures and color, ranging from a cool red center in rare to no pink in well-done.
Step-by-step explanation:
The four levels of steak doneness can be categorized as rare, medium rare, medium, and well-done. Each level has distinct characteristics:
- Rare: A rare steak is seared on the outside with a red center that is cool to the touch. Internal temperature is around 125°F (52°C). The texture is soft and spongy with slight resistance.
- Medium Rare: A medium rare steak has a warm, red center. Internal temperature measures around 135°F (57°C). It's more firm than rare but still has a good amount of juiciness and flavor.
- Medium: With a pink and firm center, a medium steak's internal temperature reaches about 145°F (63°C). It has less juiciness, but still retains some moisture and is a bit tender.
- Well-Done: A well-done steak has a brown or grey color throughout with no sign of pink. Its internal temperature is around 160°F (71°C) or higher, and it tends to be tougher and drier due to more cooking time.