Doneness, cuts and a few simple rules.
Ordering steak should not be stressful. The main choice is how you want it cooked — rare, medium rare, medium, medium well or well done — and the second choice is which cut suits your taste.
Most steaks are at their best around medium rare, when the centre is warm, juicy and tender. At Uma Garden in Umalas, Bali, just tell your server how you like it and the team will guide you through the cut, weight and doneness.
A simple rule: choose medium rare if you want the steak juicy and tender, medium if you prefer it a little firmer, and well done only if that is truly how you enjoy it. For fattier cuts like ribeye and tomahawk, medium rare to medium works well. For lean cuts like tenderloin or chateaubriand, rare to medium rare keeps the meat softer.
Rare is cool and red in the centre, around 52°C / 125°F. Medium rare is warm and red, soft and juicy, around 54°C / 130°F. Medium is warm and pink, around 60°C / 140°F. Medium well is mostly brown with a little pink, around 65°C / 150°F. Well done is cooked through and firm, around 70°C / 160°F and up.
A meat thermometer at the centre is the most reliable way to know, but in a restaurant the kitchen will manage that for you.
These temperature guidelines are for quality whole-cut steaks that are properly handled and seared on the outside. Ground beef and mechanically tenderised meat follow different food-safety recommendations.
Medium rare gets recommended because the fat has started to soften while the juices are still in the meat. The steak stays tender, warm and full of flavour without feeling raw.
Push too far past medium and the muscle tightens, especially on lean cuts. That is why many kitchens gently nudge guests toward medium rare: it is usually where a good steak is happiest.
Marbled cuts like ribeye and tomahawk are best medium rare to medium, so the fat has time to soften. Lean cuts like tenderloin or chateaubriand are best rare to medium rare, before they dry out.
If you prefer well done, choose a fattier cut. Ribeye will usually stay juicier than tenderloin when cooked through.
For two people, chateaubriand is the easy choice: tender, balanced and made for sharing. If you want something richer, choose wagyu striploin. For a group, the tomahawk gives the table something generous and dramatic.
See the dinner menu, or read more about steak cuts explained, ribeye vs tenderloin, wagyu vs Angus and what marbling means.
Let the steak rest after cooking so the juices settle — we do this for you. Slice against the grain for a tender bite. Salt is your friend; a heavy sauce often is not.
And do not be shy. Tell your server how you like steak, whether you prefer lean or rich, and whether you are sharing. A good steak order starts with a simple conversation.
Choose a doneness and a cut. For most steaks, medium rare gives the best balance of juicy, tender and flavourful. Tell your server how you like it and they can guide the cut and weight.
Medium rare steak is about 54°C / 130°F at the centre. It should be warm, red, soft and juicy.
Rare steak is around 52°C / 125°F at the centre. It has a cool red centre and a softer texture than medium rare.
Steakhouses recommend medium rare because the fat has started to soften while the juices stay in the meat. The result is usually tender, warm and flavourful.
The main doneness levels are rare, medium rare, medium, medium well and well done. Rare is around 52°C / 125°F, medium rare around 54°C / 130°F, medium around 60°C / 140°F, medium well around 65°C / 150°F and well done around 70°C / 160°F and up.
Most steaks work well medium rare, especially marbled cuts like ribeye and tomahawk. Lean cuts like tenderloin and chateaubriand are usually best rare to medium rare.
A beginner should order a tender, forgiving cut like tenderloin, chateaubriand or ribeye, usually cooked medium rare. These cuts are easy to enjoy and not too difficult to understand.
No. Order steak the way you enjoy it. If you prefer well done, choose a fattier cut like ribeye because it stays juicier than a lean cut when cooked through.
For many people, medium rare is the best steak doneness because it keeps the meat juicy, tender and warm without drying it out. Medium is a good choice if you prefer less red in the centre.
For quality whole-cut steak that has been properly handled and seared on the outside, medium rare is widely ordered and commonly served. Ground beef and mechanically tenderised meat follow different food-safety recommendations.
Rare steak has a cooler red centre and softer texture, while medium rare is warmer, slightly firmer and usually allows more fat to soften.
Wagyu is usually best medium rare to medium, so the marbling has time to soften. Cooking it too far can reduce the richness that makes wagyu special.
Not always. Ribeye is heavily marbled and is usually best medium rare to medium, while tenderloin is leaner and often best rare to medium rare.
Yes. Tell your server your preferred doneness and they will cook it to suit, then recommend the cut and weight that fits your table.
Steak Cuts Explained · Ribeye vs Tenderloin · What Is Marbling? · Best Steak in Bali