There are few things that reveal a person’s taste—and upbringing—quite like how they order their steak.

This whole conversation popped back up recently when Charles Barkley proudly proclaimed on NBA on TNT that he likes his steak well done and drowned in A1 or Heinz 57. Naturally, the internet lost it. But it got me thinking: behind every steak order is a story. A little bit of tradition, a little misinformation, and a whole lot of personal preference.

Working in a fine dining restaurant taught me something early: medium rare is the industry standard for a reason. It’s the temp most chefs believe brings out the best in a cut of meat. But that perspective doesn’t always make it home to the dinner table. For many of us, steak was cooked until there was no trace of pink. Period.

So let’s break it down. From Pittsburgh rare to well done, here’s what your steak temp says about you.

Pittsburgh Rare (a.k.a. Black and Blue)

You like your steak like you like your life: dramatic. Charred on the outside, cold in the middle, this is not for the faint of heart. Folks who order Pittsburgh rare usually know exactly what they want and don’t mind ruffling feathers to get it. You’re probably either a seasoned carnivore or you saw it on a food show and decided to make it your whole personality.

Rare

You’re a purist. You believe in letting the meat speak for itself. Maybe you’ve been to a few steakhouses, maybe you just like to flex a little culinary confidence. Either way, rare eaters tend to have a "don’t knock it ‘til you try it" attitude. You also might enjoy explaining to your friends why the steak isn't still mooing.

Medium Rare

You’re balanced, you do your research, and you probably read reviews before trying a new restaurant. This is the chef’s choice for a reason: the fat has started to render, the texture is buttery, and the flavor is full. People who order medium rare usually know their way around a good meal—and probably grew up around someone who taught them to appreciate food on another level.

Medium

You’re practical. Maybe a little cautious, maybe still figuring it out. You like the idea of a juicy steak, but pink meat makes you a little nervous. That’s fair. Most people are here because it feels safe. No judgment. But if you’ve never tried medium rare, now’s the time to dip your toe in.

Medium Well

You grew up on steaks that were thin, tough, and cooked in a skillet until the smoke alarm went off. You're trying to be open, but old habits die hard. You might be one of those people who say, "I don’t want to see blood," which… we need to talk about that. It’s not blood. It’s myoglobin. Google it.

Well Done

You don’t trust a pink center. Maybe it’s how you were raised. Maybe it’s how you raise your own. You probably use sauce—and lots of it. You want flavor, but you associate doneness with safety. Here’s the thing: a well-done steak can be good, but it takes time, skill, and the right cut. Most restaurants are gonna serve you a dry, chewy tire. So if this is your go-to, consider branching out or asking your chef to do it low and slow.

Final Thoughts

Steak temp isn’t just about doneness. It’s a reflection of culture, comfort, and context. For some, it’s rooted in tradition. For others, it’s about culinary exploration. No matter where you land, the goal is the same: enjoy your food.

But if you’re still ordering well done and dunking it in sauce just to chew through it… maybe it’s time to switch things up. Life’s too short to eat dry steak.

Let the meat live a little.

Ready to find your perfect steak match? Check out my best steak recipes and step your game up.