ed ▁ste ak ▁ranges ▁from ▁blue ▁( very ▁rare ) ▁to ▁over done . ▁The ▁most ▁common ▁characteristics ▁of ▁a ▁rare ▁ste ak ▁is ▁a ▁soft , ▁cold , ▁red ▁center . ▁The ▁outside ▁is ▁se ared ▁for ▁flav or , ▁while ▁the ▁inside ▁is ▁cook ed ▁to ▁suit ▁the ▁din er ' s ▁preference . ▁Ste aks ▁cook ed ▁well ▁done ▁are ▁usually ▁cook ed ▁throughout ▁the ▁entire ▁cut ▁of ▁meat . ▁For ▁example , ▁a ▁be ef ste ak ▁cook ed ▁well ▁done ▁will ▁not ▁have ▁any ▁p ink ness ▁in ▁the ▁middle ▁when ▁s lic ed . ▁Un co oked ▁be ef ▁ste ak ▁can ▁be ▁served ▁raw , ▁such ▁as ▁in ▁ste ak ▁tart are . ▁ ▁Fish ▁ste aks ▁are ▁generally ▁cook ed ▁for ▁a ▁short ▁time , ▁as ▁the ▁flesh ▁cook s ▁quickly , ▁especially ▁when ▁gr illed . ▁Fish ▁ste aks , ▁such ▁as ▁t una , ▁can ▁also ▁be ▁cook ed ▁to ▁various ▁temper atures , ▁such ▁as ▁rare ▁and ▁medium ▁rare . ▁The ▁different ▁cut s ▁of ▁ste ak ▁are ▁– ▁rib ▁eye , ▁sir lo in , ▁tender lo in , ▁r ump , ▁por ter house , ▁and ▁t - bone . ▁ ▁C uts ▁of ▁ste ak ▁are ▁quite ▁dis similar ▁between ▁countries ▁ow ing ▁to ▁different ▁methods ▁of ▁cutting ▁up ▁the ▁car c ass . ▁The ▁result ▁is ▁that ▁a ▁ste ak ▁found ▁in ▁one ▁country ▁is ▁not ▁the ▁same ▁as ▁in ▁another , ▁although ▁the ▁reci pes ▁may ▁be