Steak Cooking Levels Explained: Rare to Well Done

The cut matters, but the cooking level is what really decides whether you enjoy your steak. Order the wrong one and even the finest fillet can disappoint. Here is the plain-English version so you can order with confidence next time you are at Hawaii Restaurant in Side.

The cooking levels, from rare to well done

• Rare — seared outside, cool and red in the middle. Very soft. For confident beef lovers.
• Medium-rare — warm red centre, juicy, still tender. The chef's choice for tender cuts like Fillet Mignon.
• Medium — pink centre, firmer, still juicy. The most popular all-rounder.
• Medium-well — just a hint of pink, mostly firm.
• Well done — cooked through, no pink. Firmer and less juicy, but some diners prefer it — and that is completely fine.

Which level suits which cut?

Leaner, tender cuts such as Fillet Mignon shine at medium-rare, where they stay soft. Bigger, beefier cuts can take a little more heat. If you like sauce-based steaks such as Pepper or Béarnaise, medium keeps the meat juicy while the sauce does the talking.

How to order it right

Just tell your waiter the level by name — "medium-rare, please" — and, if you are unsure, ask for a recommendation for the cut you have chosen. Our grill cooks over charcoal, so a good crust forms quickly; that is why telling us your preferred level up front matters.

Ready to put it into practice? See what to order at Hawaii or book a table.