How would you describe a 'midway between rare and well done' steak to a guest?

• A. It lies between Rare and Medium Rare; approximately 125-135 F with some pink center.
• B. It is exactly well-done with no pink.
• C. It lies between Medium and well-done; about 110-120 F.
• D. It is between Rare and Medium Rare; approximately 150-160 F.

Answer: (C)

Midway on the doneness scale means you’re not at either extreme, but in the middle where the steak is cooked beyond rare but not fully through. Describing it as between Medium and well-done communicates that middle position clearly to the guest without implying it’s still mostly pink or almost completely gray.

That relative placement helps guests visualize texture and juiciness: you’re telling them it’s cooked past the rare side but hasn’t reached the full doneness of well-done. In practice, you’d pair this with a rough internal-temp guide that’s appropriate for your kitchen, but the key is signaling that it sits in the middle of the spectrum, not at the ends.