A perfectly cooked steak is characterized by its even doneness throughout, with a warm, pink center that indicates it has reached the desired internal temperature. The exterior should be seared to create a flavorful crust, often achieved through high-heat cooking methods like grilling or pan-searing. This crust enhances the steak's taste and texture, providing a satisfying contrast to the tender meat inside. The ideal internal temperature for a medium-rare steak is around 130-135°F (Fahrenheit), while medium is typically 140-145°F. Using a meat thermometer can help ensure accuracy. Resting the steak for a few minutes after cooking allows the juices to redistribute, resulting in a juicier and more flavorful bite.