How Do You Like Your Steak? A Michelin-Level Guide to Doneness
Let’s get one thing straight: how you like your steak is a personal choice, but how your steak is prepared? That’s where expertise makes all the difference.
Whether you're a first-time steak explorer, a seasoned steak lover, or a home chef chasing Michelin-level meals, understanding the different steak doneness levels will elevate your eating experience.
Welcome to your insider guide, brought to you by Butcher’s Secrets—your trusted source of Angus and Wagyu steaks in the Philippines, serving restaurants, chefs, and home cooks nationwide.
🟥 Rare (125°F / 52°C): The Connoisseur’s Cut
This is steak in its purest form. Seared on the outside, bright red and cool in the center. The rare steak is buttery soft and melts with every bite—best enjoyed when you’re savoring Japanese A5 Wagyu or Australian Wagyu MS6+, where the marbling does the heavy lifting.
🎯 Best For: Wagyu purists, French-trained chefs, and anyone who says “I want to taste the cow.”
🔥 Pro Tip: Sear on a scorching hot pan just 90 seconds per side. Don’t move it—let the Maillard reaction do the magic.
🟧 Medium Rare (130°F / 54°C): The Gold Standard of Steaks
Juicy. Tender. Perfectly pink. This is the sweet spot for chefs and steakhouse pros. It’s how Gordon Ramsay orders his. Why? Because it balances the tenderness of rare with the flavor and texture of a proper sear.
🎯 Best For: USDA Angus Ribeye, Porterhouse, Striploin—classic American steakhouse cuts.
📊 Fun Fact: 43% of steak lovers in Michelin-level restaurants prefer Medium Rare.
🟨 Medium (140°F / 60°C): The Balance Point
Still pink in the center, but firmer and more structured. Medium gives you a little more chew, a stronger sear, and less blood—great for people who want steak that feels “cooked” but not overdone.
🎯 Best For: T-Bone, Tomahawk, or Lamb Leg Steak—thicker cuts that need time to open up.
💡 Chef’s Insight: Medium is the most common request among first-time steak eaters in the Philippines.
🟫 Medium Well (150°F / 65°C): The Pinoy Preference
Let’s be honest: Filipinos love their ulam cooked through. Medium well is for those who want a steak that’s 90% done but still hanging onto some juice. A slight pink line remains in the center, but the texture is firm.
🎯 Best For: Pork steaks, briskets, or leaner cuts like Wagyu Bavette.
📌 Reality Check: It’s okay to ask for Medium Well—as long as you’re using quality steak that won’t dry out.
⬛ Well Done (160°F+ / 71°C+): The Rule Breaker
Loved by those who hate the sight of pink, well done steak is fully cooked through with a deep brown center. It can be tender, but only if the cut, fat content, and cook time are handled with surgical precision.
🎯 Best For: Slow-cooked steaks like short ribs or cuts with high marbling (like Wagyu Chuck Eye).
📊 Data Says: 1 in 5 steak eaters in the Philippines order well done—especially in family gatherings.
🧠 Butcher Tip: Never attempt well done with lean cuts like tenderloin. It’ll turn rubbery. Choose high-marble Wagyu.
Final Thought: Doneness is a Dial, Not a Rule
The best steak isn’t just about how it’s cooked—it’s about how you like it cooked. At Butcher’s Secrets, we don’t judge. We guide. And we deliver restaurant-level steak that matches your preference, every time.
Because no matter how you like it—Rare, Medium, or Well Done—the one thing that should never change is the quality of the meat.
🥩 Order Steaks in the Philippines—Delivered to your doorstep.
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