Steak Temperatures

Kansas City Steakhouse

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.  The Majestic Restaurant wants you to enjoy a steak that comes out exactly as you envisioned it when you ordered.  In order to do this, we ask you what temperature you would like it served at.  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.  This will help you get the perfect steak by letting us know exactly how you would like it cooked.

(To learn more about picking the perfect steak for the temperature you enjoy most, please visit our Steak Cuts page)

Kansas City Steak

Rare (125°-130°F)

A steak cooked to “rare” is very different than a “raw”.  The chef will season the steak and place it on the grill.  The steak will become brown on the outside, but still remain very soft on the inside.  The center will still be cool to the tongue.

Medium Rare (130°-140°F)

A “medium rare” steak will be warm in the center.  The steak will begin firming up on the exterior, but will remain very soft and tender in the center.  A small ring of pink will begin developing around the edge, but the steak will still be primarily red in the center.

Kansas City Steak

Medium (140°-150°F)

A steak cooked “medium” will be mostly pink.  A small ring of grey may form on the outside and a strip of red will remain in the center.  For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.

Medium Well (150°-160°F)

At the point at which a steak has reached “medium well” it will start becoming very firm.  The steak will become primarily grey and only a sliver of pink will remain in the center.  Cuts with higher levels of marbling will begin to shrink as the fat begins to liquefy.

Kansas City Steak

Well (Over 160°F)

A well done steak will be grey throughout.  It will be very firm and most of the juices will have cooked out of the steak.  With most of the fat and water removed the steak will have lost a great deal of its size.  The Majestic Restaurant will serve a steak cooked “well”, but does not recommend it.

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