One of the great secrets to enjoying good grilled meat is knowing the different cooking points. Not everyone prefers it the same: some like it juicy and rare, and others prefer it well-done, without a drop of blood.
Here we explain the main cooking points and how to easily recognize them:
🔴 1. Very rare (Bleu or Rare)
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Internal temperature: 45–49°C
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Appearance: Very red inside, barely marked outside.
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Texture: Very tender, almost raw.
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Recommended only for very high quality cuts.
🔻 2. Rare (Medium Rare)
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Internal temperature: 50–54°C
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Appearance: Red in the center, juicy.
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Texture: Soft, more cooked than the previous one but still very tender.
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Highly valued among fans of good barbecue.
🟡 3. To the point (Medium)
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Internal temperature: 55–59°C
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Appearance: Pink in the center, juicy but firmer.
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Texture: Balanced, with good flavor and not raw.
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It is usually the preferred point for most.
🟠 4. Hecha (Medium Well)
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Internal temperature: 60–65°C
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Appearance: Almost no pink color.
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Texture: Firmer, less juicy.
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Ideal for those who don't want raw meat but don't want it too dry either.
⚫ 5. Well Done
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Internal temperature: 70 °C or more
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Appearance: Brown or grey inside, fully cooked.
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Texture: Firm and dry, without juice.
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Although it is the least popular point among purists, there are those who prefer it that way.
🔥 How to get the perfect point?
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Mark the meat first: Use high heat to seal the outside.
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Cook over medium heat: This prevents the outside from burning before the inside is ready.
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Don't pierce it: Use tongs to prevent it from losing its juices.
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Let it rest: A few minutes off the heat before serving improves the result.
With our cast iron barbecues, you can easily control the coals to achieve the perfect cooking point, whether you prefer it rare or well-done.
👉 And you? How do you like your grilled meat?
