Cuts with higher levels of marbling will begin to shrink as the fat begins to liquefy. The steak will become primarily grey and only a sliver of pink will remain in the center. Medium Well (150°-160☏)Īt the point at which a steak has reached “medium well” it will start becoming very firm. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor. A small ring of grey may form on the outside and a strip of red will remain in the center. Medium (140°-150☏)Ī steak cooked “medium” will be mostly pink. A small ring of pink will begin developing around the edge, but the steak will still be primarily red in the center. The steak will begin firming up on the exterior, but will remain very soft and tender in the center. Medium Rare (130°-140☏)Ī “medium rare” steak will be warm in the center. The center will still be cool to the tongue. The steak will become brown on the outside, but still remain very soft on the inside. The chef will season the steak and place it on the grill. (To learn more about picking the perfect steak for the temperature you enjoy most, please visit our Steak Cuts page) Rare (125°-130☏)Ī steak cooked to “rare” is very different than a “raw”. This will help you get the perfect steak by letting us know exactly how you would like it cooked. Since not all restaurants maintain such exacting standards in their definitions of steak temperatures, we created this guide to let you know exactly how we serve our Kansas City Steaks when ordered at each temperature. In order to do this, we ask you what temperature you would like it served at. The Majestic Restaurant wants you to enjoy a steak that comes out exactly as you envisioned it when you ordered.
In order to receive maximum enjoyment from a great Kansas City Steak, it is important that it is cooked to the temperature that you prefer.