Steak Doneness Guide: Temp & Tips For Perfect Steak!

Hipolito Kiehn I 19 May 2025

Do you crave the perfectly cooked steak, the kind that melts in your mouth with a burst of savory flavor? Achieving steak nirvana is within your reach, and the secret lies in mastering the art of temperature control.

Forget guesswork and imprecise timing. The key to a consistently exquisite steak, cooked precisely to your liking, is a reliable meat thermometer. This simple tool transforms the cooking process from a gamble into a science, allowing you to confidently achieve the desired doneness every single time. Whether you prefer a rare, almost raw center or a thoroughly cooked, well-done steak, understanding internal temperatures is paramount.

Category	Details
Topic	Cooking Steak to Perfection
Key Method	Using a Meat Thermometer for Accurate Temperature Control
Importance	Ensuring consistent doneness and optimal flavor
Relevant Link	Serious Eats Steak Guide

Let's delve into the specific temperatures that define each level of steak doneness. Knowing these ranges will empower you to cook with precision and impress even the most discerning palates.

For those who appreciate a truly rare steak, the internal temperature should register around 130F (54C). At this temperature, the steak will be primarily red throughout the center, with a slight warmness. The texture will be incredibly tender and juicy, almost buttery. Remember to remove the steak from the heat when it reaches approximately 108F, as the internal temperature will continue to rise slightly as it rests.

Medium-rare, often considered the sweet spot for steak enthusiasts, boasts an internal temperature of 130-140F (54-60C). This results in a warm, red center that transitions to a pinkish hue towards the edges. The steak remains exceptionally juicy and tender, offering a delightful balance of flavor and texture. A medium rare steak temp should be done at 140/60. This cook is similar to a rare cook, as it will still have a reddish pink inside and can still be bloody and juicy. The main difference is that the outer layers of meat will be more colored and cooked compared to a cooler cook.

Stepping up the doneness scale, a medium steak achieves an internal temperature of 140-150F (60-66C). This level of cooking produces a hot pink center with slightly firmer texture. For those who prefer a little more cooking, medium steak reaches temperatures of 140 to 145F (60 to 63C). At this level, the steak is mostly cooked through but still retains some moisture and tenderness. The internal temperature for medium is no less than 140 f to 150 f (60 c to 66 c).

As we move towards more well-done territory, the steak loses some of its moisture and tenderness. Medium-well steak, with an internal temperature of 150-155F (66-68C), presents a mostly brown center and firm texture. Medium well steak takes on a firmer texture as its temperature rises to between 150 to 155F (66 to 68C).

Finally, a well-done steak reaches an internal temperature of 160F (71C) and above. At this stage, the steak will be brown throughout, with minimal pink remaining. The texture will be significantly firmer, and the steak may be drier compared to less-cooked counterparts. The longer cooker time will make your steak slightly drier and the bite less tender.

Remember that these are target temperatures. The final temperature should be 135. Remove the steak from the heat when it reaches 135f, with a target temperature of 145f. Remove the steak from the heat when the internal temp reaches 145f for a 150f target temperature. Remove the steaks from the heat at 150. It is always best to remove the steak from the heat a few degrees before it reaches the target temperature, as it will continue to cook as it rests. This resting period is crucial for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Beyond temperature, several other factors contribute to a truly exceptional steak. Consider these helpful tips for cooking steak to elevate your grilling game:

Bring your steak to room temperature: If your steak is cold, it won't cook as evenly, so be sure to leave your steaks out at room temperature for about 30 minutes.

Season your steaks: Whether you like to go bold with flavor or keep things simple with just salt and pepper, proper seasoning is essential. Don't be afraid to experiment with different herbs, spices, and marinades to find your perfect flavor profile.

Make sure the grill or pan is hot: A searing hot surface is crucial for developing a beautiful crust and locking in the juices. Ensure your grill or pan is preheated to a high temperature before placing the steak on it.

The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill, but below are some guidelines for steaks about 1 inch thick. For example 5 then 3 minutes per side; 5 then 4 minutes per side; Pull off the grill at max 130 f

To help you visualize the ideal cooking temperatures for different levels of doneness, here's a breakdown:

Ideal temperatures for steak doneness. Depending on your desired level of doneness, your steak needs to reach a specified internal temperature:

Temperature (f) temperature (celsius) notes:

Rare: 120-130F (49-54C) - Red center, very juicy. These are mostly red to dark pink in the center with cooked edges. The center of the steak will be just barely warmed through. When pressing on the steak with your finger, you will feel the slightest bit of resistance. Remove when it reaches 108 f
Medium-Rare: 130-140F (54-60C) - Warm red center, very juicy. Medium rare beef steak temperature. A medium rare steak temp should be done at 140/60. The temperature of steak medium rare is the most popular internal temperature of steak. Medium rare is how its usually served in restaurants, unless you specifically ask for it to be cooked at another temp. Medium rare steak temperature is the most popular steak doneness.
Medium: 140-150F (60-66C) - Hot pink center, juicy. For those who prefer a little more cooking, medium steak reaches temperatures of 140 to 145F (60 to 63C). At this level, the steak is mostly cooked through but still retains some moisture and tenderness.
Medium-Well: 150-155F (66-68C) - Mostly brown center, slightly juicy. Medium well steak takes on a firmer texture as its temperature rises to between 150 to 155F (66 to 68C).
Well-Done: 160F+ (71C+) - Brown throughout, minimal juice.

Heres a breakdown of steak cooking temperatures and doneness levels. These are based on usda guidelines and recommendations for safely enjoying your steak:

Read steak temperature tips from the steak experts at ruths chris below to learn how to cook your best steaks yet!

Safe and recommended steak temperatures.

Cooking temperatures for steak are relatively the same across all cuts of beef. But the cooking time is different depending upon the thickness, size and type of steak. But cooking times can vary based on the type, thickness and size.

For this reason, all you need is a meat thermometer. It will be helpful when cooking steak because it provides the complete steak temperature guide.

In conclusion, mastering the art of steak cookery is achievable with the right knowledge and tools. By understanding the internal temperature ranges for different levels of doneness and employing a meat thermometer, you can consistently create steaks that are cooked to perfection. Remember to consider other factors such as seasoning, resting time, and the heat of your cooking surface to elevate your steak game to new heights. This process makes the steak juicier, less chewy, and more flavorful.

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