Steak doneness guide: rare, medium rare, medium or well done?
At any steakhouse the question always comes: «How would you like it cooked?». There is no right answer — only the one you enjoy most. This guide explains what changes at each level and which levels suit which cuts, so you can order with confidence at Latina Grill in Cascais.
In Portugal you will hear the Portuguese terms too: mal passado (rare), médio (medium) and bem passado (well done). Temperatures below are general kitchen references, measured at the centre of the steak.
The five levels of doneness
- Rare (mal passado) — cool red centre, around 50–52 °C. Very juicy and tender.
- Medium rare (médio-mal passado) — warm red-pink centre, around 54–57 °C. The level many grill cooks recommend for premium cuts.
- Medium (médio) — pink centre, around 58–62 °C. Still juicy, a little firmer.
- Medium well (médio-bem passado) — just a trace of pink, around 63–67 °C. Less juice, firmer texture.
- Well done (bem passado) — no pink, above 68–70 °C. Drier and firmer; it needs the longest time on the grill.
Which doneness for which cut
Marbled cuts like rib eye, chuletón and tomahawk are best at least medium rare: the fat needs heat to melt and give flavour.
Lean, tender cuts like filet mignon or chateaubriand lose juiciness quickly and are usually at their best between rare and medium rare.
Picanha, with its fat cap, works well from medium rare to medium — and so do maminha and vazia.
Wagyu is so marbled that many prefer it medium rare to medium, in smaller portions. Slow-cooked dishes like the 12-hour Costela no Bafo are not ordered by doneness: they arrive done the house way.
Big cuts to share
Large pieces like the 800 g Golden T-Bone or the tomahawks take longer on the grill, and the doneness is not the same throughout: the ends are more cooked than the centre. For a table with different tastes that helps — everyone picks the slice they like.
Tips for ordering
- Say how you want it when you order and, if unsure, ask what the kitchen recommends for that cut.
- Between two levels, choose the less cooked one: it is easy to give a steak a few more minutes, impossible to go back.
- If you are pregnant or have been advised to avoid undercooked meat, order well done and let our staff know.
Frequently asked questions
- What is the most popular doneness at a steakhouse?
- Medium rare and medium are the most common for premium cuts, because they balance juiciness and texture. But the right doneness is the one you prefer.
- Can I order my steak well done?
- Of course. Just tell us when you order. Bear in mind that very lean cuts get drier when well done.
- How do I say «medium rare» in Portuguese?
- Médio-mal passado. Rare is mal passado, medium is médio, medium well is médio-bem passado and well done is bem passado.
- Do I need to book a table at Latina Grill?
- Booking is recommended, especially on Fridays, Saturdays and special dates. You can book online, call +351 968 707 515 or send a WhatsApp message to the same number.
Book your table
Book online, call or send a WhatsApp message to +351 968 707 515. Open every day, 12:30 to 15:30 and 18:30 to 22:30.