Steak doneness describes the internal temperature when the steak leaves the kitchen: rare is about 52°C with a cool red centre, medium rare about 57°C and warm red, medium about 63°C and pink throughout, medium well about 68°C with a trace of pink, and well done above 71°C with none. Medium rare is the usual recommendation because it is the point at which fat has rendered but moisture has not gone. Lean cuts suffer far more from overcooking than marbled ones, so the right doneness depends on the cut as much as on taste.
The scale, and what you actually get
- Rare — cool red centre, very soft.
- Medium rare — warm red centre. Fat rendered, moisture intact.
- Medium — pink throughout, firmer. Suits marbled cuts.
- Medium well — a trace of pink, noticeably firmer.
- Well done — no pink. Order a marbled cut if this is how you like it.
Match the doneness to the cut
This is the part most people are never told. A marbled cut like a ribeye has intramuscular fat that keeps it edible at medium and beyond. A lean cut has nothing in reserve, so every degree past medium rare costs you. If you want a steak well done, order the Tajima Ribeye Signature ($68) rather than something lean — the marbling protects it.
Why resting matters
A steak keeps cooking after it leaves the heat, and the juices need a few minutes to settle back through the muscle. Cut in immediately and they run onto the plate.
The board
Grilled 8oz Sirloin Cap Steak ($45), Flat Iron Prestige ($58), Surf & Turf Grandeur ($58), Tajima Ribeye Signature ($68), Pistachio-Crusted Lamb Chops ($36) and Rustic Herb Half Chicken ($33). Everything is cooked to order.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
What temperature is medium rare steak?
About 57C internal, which gives a warm red centre. It is the point at which fat has rendered but the muscle has not begun to dry out.
Which steak is best well done?
A heavily marbled cut such as a ribeye. The intramuscular fat keeps it tender at higher temperatures, where a lean cut would dry out.
Why does steak need to rest?
Resting lets the juices settle back through the muscle. Cutting straight away pushes them out onto the plate and the steak eats drier.
