Steak is more than just a meal—it’s a conversation starter, a measure of culinary confidence, and a battleground of personal preference for some. From the deep red interior of a rare cut to the uniform doneness of a well-done steak, every level brings its own flavour, texture, and juiciness. But let’s be honest—nothing kills the mood like getting a steak cooked wrong.
So, how do you order like a pro and avoid regret? It starts with knowing what’s on the grill.
The Five Levels of Doneness
Let’s break down the cooking spectrum before you charm your way through an order.
Rare
A rare steak is lightly seared on the outside while remaining deep red and cool in the centre. It’s soft, almost buttery, and holds the most pungent beef flavour. This is for those who trust their butcher and love a melt-in-your-mouth experience.
Medium-Rare
This is the golden standard for steak lovers. Warm, with a red-pink centre, it strikes the perfect balance between tenderness and juiciness. The seared crust provides a slight chew while the interior remains moist and flavorful. This is a safe yet bold choice if you’re stepping into steak appreciation.
Medium
Pink, but not raw. The juices are still present but with a slightly firmer bite. It’s a compromise between those who like tenderness and those who worry about undercooked beef. Some chefs might sigh when you order this, but it’s your meal.
Medium-Well
Now, we’re entering the drier side of the spectrum. There’s just a hint of pink at the centre, but the texture is noticeably firmer. This works if juiciness isn’t your priority and you enjoy more chew.
Well-Done
Cooked all the way through with no pink in sight. At this point, you’re trading juiciness for a firmer bite. Many steak lovers cringe at this choice, but some prefer the robust, smoky char with a well-done steak. Just be sure to order a cut with enough fat, or you’ll be chewing longer than you’d like.
Choosing the Right Cut for the Right Doneness
At Squires Loft, we know that how your steak is cooked matters just as much as the cut you choose. Each of our premium cuts responds differently to heat, and knowing the sweet spot for doneness can take your dining experience from good… to legendary.
Eye Fillet
Our most tender cut. Best enjoyed rare to medium-rare to preserve its buttery texture. Go any further, and you risk losing that melt-in-your-mouth magic.
Scotch Fillet
Richly marbled and full of flavour. This cut shines medium-rare to medium, allowing the fat to render beautifully without losing juiciness.
Porterhouse
A leaner cut with bold, beefy flavour. Medium is the sweet spot — still juicy, but with enough cook to bring out its natural depth.
T-Bone
The best of both worlds — eye fillet on one side, porterhouse on the other. medium-rare is ideal to balance both textures and ensure the tenderloin stays delicate while the sirloin side caramelises perfectly.
At any high-quality steak restaurant in Perth, you’ll find chefs who respect these cuts and know exactly how to bring out their best.
The Role of Fat in Steak
Fat isn’t just there for show—it’s a steak’s flavour powerhouse. Marbling (those thin veins of fat within the meat) melts during cooking, basting the steak from the inside. The more marbling a cut has, the more forgiving it is to different cooking levels.
This is why a well-marbled ribeye can still retain some moisture even when cooked to medium-well, while a leaner cut, such as a filet mignon, might dry out if cooked too far.
Ordering with Confidence
Now that you know the basics, how do you order without fumbling through a long explanation? Keep it short and clear.
Instead of: “Um, I think I want it somewhere between medium and medium-rare, but not too pink, you know?”
Try: “I’ll take the ribeye, medium-rare.”
Simple. Clear. Pro-level.
If you have specific preferences—say, you want extra char on the outside—let the server know. But don’t micromanage. Trust the chef.
Pairing Your Steak Like a Pro
A great steak deserves the right company. The drink you choose can elevate your dining experience.
Red Wine – A classic pairing. A bold Cabernet Sauvignon or a peppery Shiraz complements the meat’s richness.
Whiskey – A smoky bourbon or a smooth Scotch pairs well with grilled flavours.
Craft Beer – A malty stout or a hoppy IPA balances the deep flavours of a steak.
Cocktails – Old Fashioneds, Manhattans, or Negronis add a touch of sophistication to a steak dinner.
The Sidekick Matters
At Squires Loft, the steak is legendary — but the sides? They’re just as important in delivering that unforgettable experience.
Our sides are carefully chosen to complement the richness of our flame-grilled steaks and enhance every bite.
- Baked Potato – A hearty classic. Crisp on the outside, fluffy inside, and served with sour cream and chives — the perfect partner to any cut.
- Hand-Cut Chips – Golden, crunchy, and addictive. These are no afterthought — they’re essential.
- Char-Grilled Broccolini – Lightly seared with just the right amount of bite to balance out the meatiness of your steak.
- Onion Rings – Crisp, golden, and stacked with flavour. Ideal for sharing… or not.
- Garden Salad – Fresh, vibrant, and a perfect palate cleanser.
Great steak deserves great company — and our sides are designed to complete the story.
The Sauce Isn’t Just Extra — It’s Legendary
Yes, a perfectly basted, flame-grilled steak can hold its own. But if you’re the kind of diner who loves a flavour boost, our signature sauces are here to take centre stage (just a little).
- Garlic Sauce – Smooth, buttery, and comforting. A perfect match for our eye fillet.
- Pepper Sauce – Bold and creamy with just the right heat. A natural pairing with scotch fillet or porterhouse.
- Mushroom Sauce – Earthy and rich, this classic never goes out of style.
- Spicy Chilli Sauce – A kick of heat for those who like their steak with attitude.
- Blue Cheese Sauce – Decadent, punchy, and unforgettable.
Each sauce is handcrafted to bring out the best in your steak. Whether you’re a purist or an adventurer, there’s a match waiting on your plate.
Steakhouse Etiquette: The Unwritten Rules
If you’re stepping into a high-end steakhouse, there are a few unspoken rules.
- Know Your Order Before the Server Arrives – Staring at the menu in panic mode doesn’t scream confidence.
- Don’t Ask for Steak Sauce Right Away – Give the steak a chance before drowning it.
- Let the Meat Rest – That sizzling plate might tempt you, but give your steak a moment to lock in those juices.
- Skip the Well-Done Joke – Ordering well-done? The chef’s already sad. No need to rub it in.
Conclusion
Ordering steak like a pro isn’t about memorising fancy terms or making it complicated. It’s about knowing what you like, choosing the right cut, and letting the steak shine. Whether you’re at a casual grill or a high-end steakhouse, the key is confidence.
So, next time you’re scanning the menu, take a deep breath, pick your cut, call your doneness, and enjoy every bite.
