Term (French) Description Temperature range[1] USDA recommended[2]
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F
Rare (saignant) cold red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F 145 °F and rest for at least 3 minutes
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 71 °C+ 160 °F+ 160 °F for ground beef
Overcooked (trop cuit) blacken throughout; hard >100 °C >160 °F