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#HAPPINESSEXPERTS
Sometimes, when faced with certain decisions, we tend to answer on autopilot or go with what most people choose. Picking the doneness of your meat is one of those moments — and here, ticking the "All of the above" box like on a driving theory test won’t cut it.
Indeed, there are several meat doneness levels, and everyone has their own preference. Some like it practically raw, as if the steak might jump off the plate at any moment. On the other end, there are those who prefer it well-done — dry and with that dark, almost blackish tone.
Behind all this are the temperature and cooking time. So, without further ado, here’s the secret to achieving the perfect meat doneness in this juicy post.
Traditionally, restaurants refer to five meat doneness levels. The degree of cooking determines the texture, juiciness, flavor, and color of the meat.
The terms for each level are often in French or English, but they mean the same: from barely cooked to well-done.
Known as "bleu" in French or "raw" in English, this is the least cooked level. The meat is seared for about 1 minute on each side at 45 ºC (113 ºF). The result is a bright red, extremely juicy interior.
Also known as "saignant" in French or "bloody" in Spanish. It’s cooked at a higher temperature than rare — around 55 ºC (131 ºF) — and for a longer time, between 3 to 6 minutes. This results in meat that’s better seared on the outside with a slightly less raw interior.
The safe bet — neither too rare nor too well-done. To achieve medium (or "à point"), the meat is cooked for about 8 minutes, reaching 65 ºC (149 ºF) internally. The inside takes on a pinkish tone, yet still retains its juiciness.
If you’re one of those who can’t stand seeing blood on the plate, this is the perfect level for you. Medium well is cooked for 2 minutes longer than medium. At this level, the pink tones give way to brown shades, and the meat starts to become drier.
Well-done meat is cooked for about 12 minutes at over 70 ºC (158 ºF), resulting in a uniform dark brown color. The meat becomes tougher and less juicy, so you might want to order an extra drink to help it go down.
While it’s true that certain cuts have an ideal doneness, choosing the right one is ultimately a matter of personal taste.
As we’ve seen, if you prefer tender, juicy meat, you'll likely stick with rare or medium rare. If you don’t want to risk it, go for medium and enjoy the balance of both worlds. On the other hand, medium well or well-done is your pick if you prefer meat on the drier, firmer side.
Psst! Are you in Barcelona these days? Are you a smashburger fan? Wait... what do you mean you haven’t heard of them!?
The smashburger is a burger made by smashing the meat flat on the grill, ensuring it’s crispy on the outside yet still juicy on the inside. However, smashburgers don’t have doneness levels because the cooking method ensures the meat is always thoroughly cooked.
At Hideout Burger, we've been serving up the best smashburgers in Barcelona for years — in both our Eixample and Poblenou locations, just around the corner.
We know some folks prefer their meat a bit thicker and juicier. That’s why we’ve introduced the FAT SMASH: a burger that keeps the signature crispy crust of a smashburger but with a thicker patty that stays extra juicy inside.
If you haven’t tried this culinary wonder yet, come visit one of our restaurants or order for delivery.
Trust us — the hardest part isn’t trying Hideout Burger… it’s not going back for more.
