Rare: Cool Red Center (120-125°F)
A rare steak has a cool, bright red center with a thin layer of seared crust on the outside. The internal temperature sits between 120 and 125 degrees Fahrenheit. The texture is extremely soft, almost silky, and the flavor is deeply beefy because the fat has barely begun to render. Rare is ideal for high-quality, well-marbled cuts where you want to taste the beef in its purest form. At Blu' Steakhouse, cuts like the Wagyu Filet at $98 and the Wagyu Ribcap at $85 are exceptional choices if you enjoy rare steak, as the premium marbling delivers incredible flavor even at low temperatures.
Medium-Rare: Warm Pink Center (130-135°F)
Medium-rare is widely considered the gold standard for steak doneness by chefs around the world. At 130 to 135 degrees Fahrenheit, the center is warm and uniformly pink with a well-developed crust. The fat begins to render at this temperature, releasing rich flavors while the meat retains its juiciness. Chef Javi Cano at Blu' Steakhouse recommends medium-rare for most cuts, particularly the USDA Prime dry-aged selections. The Bone-In Ribeye Au Poivre at $89 and the NY Strip at $65 are outstanding at this temperature because the marbling melts just enough to coat every bite with flavor.
Medium: Pink Band Through the Center (135-145°F)
Medium steak reaches an internal temperature of 135 to 145 degrees Fahrenheit. You will see a band of pink through the center with firmer, more cooked edges. The texture is noticeably firmer than medium-rare but still juicy. This is a solid choice for leaner cuts like filet mignon where you want a bit more firmness without sacrificing too much moisture. The Filet Mignon at Blu' Steakhouse, priced at $45, works beautifully at medium because its natural tenderness holds up even at higher temperatures. Medium is also a great starting point for diners who are new to ordering steak at fine dining restaurants.
Medium-Well and Well-Done: Minimal to No Pink (150°F+)
Medium-well steak has just a slight hint of pink at 150 to 155 degrees, while well-done reaches 160 degrees and above with no pink remaining. The texture is firm and the flavor is more concentrated but less juicy. While many steak purists advise against cooking premium beef past medium, the most important thing is that you enjoy your meal. At Blu' Steakhouse, the kitchen will prepare your steak exactly as you request. If you prefer well-done, fattier cuts like ribeye tend to hold up better at higher temperatures because the extra marbling helps maintain some moisture and flavor.
Why Temperature Matters More for Premium Cuts
When you are paying for USDA Prime or A5 Japanese Wagyu, temperature becomes even more critical. The complex fats in these premium grades begin to render at specific temperatures, and overcooking can cause you to lose the very qualities that make them special. A5 Wagyu, for instance, has such dense marbling that it is best enjoyed rare to medium-rare so the fat melts on your tongue rather than cooking out entirely. At Blu' Steakhouse in Hollywood, FL, options like the Wagyu Tomahawk at $500 and the Wagyu Manhattan Cut at $100 deserve careful temperature consideration to experience their full potential.
How to Communicate with Your Server
Do not be afraid to be specific when ordering. Instead of simply saying medium-rare, you can say you want a warm pink center or that you prefer it on the rarer side of medium-rare. A great steakhouse will accommodate your preferences precisely. At Blu' Steakhouse, located at 1900 Harrison St in Hollywood, FL, the team takes temperature requests seriously and Chef Javi Cano ensures every steak leaves the kitchen exactly as ordered. Open Wednesday through Thursday from 5 to 10 PM and Friday through Saturday from 5 to 11 PM, reservations can be made by calling 754-260-5189.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.