The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice and flavour, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. Use a thermometer
The best way to determine doneness of steaks and burgers is to use an instant-read thermometer. It registers in seconds, but is not heat resistant so it cannot be left in food while it cooks. Insert the thermometer horizontally into the centre of steaks and burgers to check the internal temperature.

Check steaks visually
The doneness of steaks also can be determined visually by making a small cut near the centre with a sharp knife and checking the colour. For bone-in steaks, make a small cut near the bone.

Raw - uncooked. Unless making steak tartar or carpaccio, raw meat is generally not eaten or ordered in restaurants.

Blue - inside is red and cool as it will be almost raw cooked but the outside will be hot. Cooking time: 1-2 minutes each side. Resting time is about 9 minutes.  Temperature should be be approximately 130° F, 55° C

Rare - red inside with plenty of red juices running freely. The outside is grey-brown and the middle of the steak is warm. Cooking time: 2-3 minutes each side. Resting time is about 8 minutes. Temperature should be approximately 140° F, 60° C

Medium rare - as rare, but with few free-flowing juices and still red in the very middle of the steak. The outside is grey-brown. Cooking time: 3-4 minutes each side. Resting time about 7 minutes.  Temperature should be approximately 145° F, 63° C

Medium - pink in the middle with juices. The outside is grey-brown. Cooking time: 4-5 minutes each side. Resting time is about 6 minutes.  Temperature should be approximately 160° F, 71° C

Medium well - the meat is grey-brown or deep pink throughout, still juicy. Cooking time: 5-6 minutes each side. Resting time is about 5 minutes. Temperature should be approximately 165° F, 74° C

Well done - the meat is grey-brown throughout and slightly blackened or charred, but flesh still clear and juicy. Cooking time: 6-7 minutes each side. Resting time is about 4 minutes. Temperature should be approximately 170° F, 77° C

Very well done - the meat is beige in the middle, not a lot of juices remaining. Cooking time: 7-8 minutes each side. Resting time is about 3 minutes. Temperature should be approximately 180° F, 82 ° C

To ensure food safety in cooking hamburgers, a temperature of 160° F, 71° C; is recommended, or until the middle is no longer pink and the juices run clear.