By Cuisine - Restaurants by Cuisine - Steak

Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.

10825 Hermitage Road
Little Rock ,AR72211

201 South Shackleford/Crowne Plaza Hotel
Little Rock ,AR72211

2400 Cantrell Road
Little Rock ,Ar72202

14502 Cantrell Road
Little Rock ,AR72223

3 Statehouse Plaza - Peabody Hotel
Little Rock ,AR72201

2010 North Van Buren
Little Rock ,AR72207