| 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 | 145 °F |
| Medium (demi-anglais) | pink and firm | 60–65 °C | 140–150 °F | 160 °F |
| Medium well (cuit) | small amount of pink in the center | 65–69 °C | 150–155 °F | |
| Well done (bien cuit) | gray-brown throughout; firm | 71-100 °C | 160-212 °F | 170 °F |
| Overcooked | blacken throughout; crispy | >100 °C | >212 °F | >220 °F |
u will also like myloivfe ^!^ 
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