Enhance Your Steakhouse Experience

At Libertango, we understand that your enjoyment of a steak heavily depends on how it’s cooked. That’s why we take your steak temperature preference seriously. Whether you are a fan of a juicy medium-rare or a well-done steak, we want it to be perfecto for you. For this reason, we’ve designed a comprehensive steak doneness guide. This guide details the characteristics of our steaks at every temperature level. Just let us know the desired temperature, and we’ll take care of the rest, ensuring you receive your steak exactly the way you like it. A disfrutar!

Rare (125°-130°F)

The temperature of a rare steak is somewhere between 125°-130°F, leaving it still mostly pink in the middle. It will be tender and very juicy. A steak cooked to “rare” is distinct from being “raw”, which would be closer to a tartar steak.

Medium Rare (130°-140°F)

¡Vamos, amigos! If you like your steak with a warm, red center, then medium rare is the way to go. At this temperature, your steak is tender, juicy, and packed with flavor. It’s heated just enough to start breaking down the fat and connective tissue while keeping the center nice and rosy. It’s a favorite among many steak aficionados for its balance of texture and taste. So, if you want a steak that’s soft, succulent, and still maintains a bit of a bite, medium rare is your perfect choice!

Medium (140°-150°F)

A steak cooked “medium” will be mostly pink. A small ring of grey may form on the outside and a strip of red will remain in the center. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.

Medium Well (150°-160°F)

At the point at which a steak has reached “medium well,” it will start becoming very firm. The steak will transform into a primarily grey color with just a sliver of pink remaining in the center, indicating that it has been cooked to perfection. As the fat within cuts with higher levels of marbling begins to liquefy, these steaks may also experience a slight shrinkage. This delectable transformation in texture and color is a testament to the art of cooking a steak to the ideal level of doneness.

Well (Over 160°F)

A perfectly cooked well-done steak will have a consistent grey color throughout, indicating that it has been cooked thoroughly. It will be firm to the touch, with a reduction in the amount of juicy tenderness typically associated with rarer steaks. As the fat and water content decreases during the cooking process, the steak may also appear slightly smaller in size.