The following degrees of doneness are available for steak: rare, medium rare, medium rare, medium rare, medium rare, and well done. The doneness of a steak is generally determined by the center temperature of the steak; the lower the center temperature, the higher the percentage of red part of the steak. As the steak gets more cooked, the texture will become tougher and less juicy. You can adjust the degree of doneness to your personal preference when eating a steak.

Raw steak refers to raw, uncooked beef, and is only used in dishes such as beef tartare, kielbasa, and raw beef salad.

Nearly rare steak is close to raw meat, and is prepared by heating the steak on a hot iron plate for 30-60 seconds on both sides to lock in the moistness of the steak and create a taste difference between the outside and the inside of the meat.