How would you like your steak cooked?

The steakhouse doneness scale at BXL Steak House: blue rare, rare, medium, and well done

Welcome to BXL Steak House, Brussels’ go-to spot for meat lovers. We take doneness seriously—because the right cook can make or break your meal. Here’s a quick guide to the doneness levels we offer: blue rare, rare, medium, and well done. We’ll walk you through each one so you can choose with confidence when you dine with us.

The blue rare steak is the least cooked option. The outside is seared over high heat for a golden crust, while the inside stays nearly raw—deep red, tender, and dripping with juice. It’s for those who want the purest expression of beef: unmistakable flavor and melt-in-your-mouth texture.

A rare steak is just a step up. The outside is seared to a rich crust, but the center remains bright red and juicy. Rare strikes the perfect balance between tenderness and robust beefy flavor, with most of its natural juices intact.

Medium is the most popular doneness at BXL Steak House. The steak is cooked through to a warm pink center, offering a firmer bite without sacrificing juiciness or flavor. It’s ideal for those who want a steak that’s tender yet substantial.

A well-done steak is fully cooked through, with no hint of pink. It’s firmer and less juicy than the other options, but still tender and satisfying for guests who prefer their meat thoroughly cooked.

Choosing your doneness comes down to personal taste. If you love your steak almost raw and silky, go for blue rare. Prefer a juicy, tender bite? Rare is your best bet. Craving a balance of tenderness and structure? Medium delivers. And if you want a steak that’s fully cooked and hearty, well done is the way to go.

At BXL Steak House, we’re proud to serve steaks cooked exactly to your preference—whether it’s blue rare, rare, medium, or well done. We can’t wait to serve you a perfectly cooked, mouthwatering cut next time you visit.

Read next: our halal steakhouse in Brussels and our Irish beef ribs.