Perfect Steak: Internal Temperatures & Doneness Guide

05 May, 2025

Are you aiming for steakhouse perfection in your own kitchen? Mastering the art of grilling a steak is all about understanding and achieving the right internal temperature, and the most sought-after doneness is, undoubtedly, medium rare.

The journey to a perfectly cooked steak can seem fraught with peril. The grill's fiery embrace, the sizzle, the aroma all are part of the allure, but knowing when the steak has reached its peak can be a culinary Everest. However, achieving the ideal doneness is not a matter of luck, but of precision and knowledge. While many factors come into play the cut of the meat, the heat source, and even the quality of the steak itself the internal temperature remains the most critical factor in determining the final result.

Let's delve deeper into the world of steak doneness, exploring the nuances of each level, and providing the essential tools you need to consistently deliver a steak that will impress. We'll examine the critical role of temperature, and demystify the process, empowering you to confidently cook steaks that are juicy, flavorful, and perfectly cooked every time.

To get started, here's a handy guide to get you going.

Remember, the steak will continue to cook as it rests, so account for a slight temperature rise.

Doneness	Internal Temperature (F)	Internal Temperature (C)	Description
Rare	125-130F	52-54C	The steak is seared on the outside but raw on the inside. The steak is red throughout the middle and the center is warm but not cooked.
Medium Rare	130-140F	54-60C	A warm red center with more browning on the edges; a slight bit of pink in center. The steak will begin firming up on the exterior, but will remain very soft and tender in the center. A small ring of pink will begin developing around the edge, but the steak will still be primarily red in the center.
Medium	140-150F	60-66C	Warm pink center with a thicker ring of brown. Steak cooked to a medium steak temperature will have a hot pink center and slightly firmer texture.
Medium Well	150-155F	66-68C	Light pink center with a thicker ring of brown; Soft in the center with firm edges;
Well Done	160F+	71C+	Fully cooked, with very little pink.

The term "medium rare" consistently tops the list of preferred doneness levels in restaurants. The appeal of medium rare goes beyond a mere preference; it is intrinsically linked to the enhancement of flavor and texture. Cooking to medium rare allows the fat (marbling in the steak) to render, releasing its buttery, rich flavors. This, in turn, creates a steak that is juicy, flavorful, and far more satisfying than one that is cooked beyond this point.

When striving for medium rare, the internal temperature should be between 130-140F (54-60C). This means the steak will be warm in the center, the exterior beginning to firm, and the interior remaining remarkably soft and tender. The steak will predominantly showcase a red center, with a hint of pink developing around the edges.

Achieving medium can be challenging, especially with high-temperature cooking methods. A reverse sear technique can be particularly effective. This involves cooking the steak at a lower temperature first, then finishing it with a high-heat sear. This method promotes even doneness throughout the steak and helps to create the desired texture.

For the steak cooked to a medium steak temperature, the ideal internal temperature ranges from 140-150F (60-66C). At this stage, the steak will display a warm pink center and a light pink exterior. The texture will be slightly firmer than a medium-rare steak, but still tender and juicy.

The act of grilling a steak, seemingly simple, requires a certain level of finesse, particularly when it comes to achieving the desired degree of doneness. Whether you are a seasoned chef or a home cook looking to elevate your grilling skills, it's important to avoid guesswork and rely on a meat thermometer.

This is where the meat thermometer becomes your most valuable tool. Using your meat thermometer is the best way to know if your steak is done. Simply insert the thermometer into the thickest part of the steak, avoiding bone or fat, and consult the temperature guide provided earlier. By meticulously monitoring the internal temperature, you can confidently determine when your steak has reached its ideal level of doneness, consistently.

When it comes to grilling, it's important to remember that the steak continues to cook even after being removed from the heat source. This is known as "carryover cooking." A general rule of thumb is that the temperature will rise by approximately 5F during the resting period. This is why it is crucial to remove the steak from the grill slightly before it reaches your desired final temperature, ensuring it does not overcook.

The steak temperature chart serves as a beacon of precision in the often-imprecise world of grilling. You can use it to measure the steak's internal temperature. By referencing this chart, you can eliminate guesswork and guarantee consistent results.

For roasts of lamb, beef, or veal, it's recommended to place the thermometer midway inside the roast, away from any bone. Remember to factor in the rise in temperature during the resting phase.

No, steak does not need to be cooked to 165F (74C).

Many sources offer varying opinions on the subject of steak doneness. Some individuals might prefer steaks on the rarer side of the spectrum, whereas others might favor the well-done category. However, the fundamental principles of grilling remain constant. The internal temperature of a steak is the most crucial factor determining its doneness.

You'll want to avoid the bone or fat and use the temperature guide to ensure perfect results every time. Ideal temperatures for steak doneness.

A medium rare steak temp should be done at 140F/60C. This cook is similar to a rare cook, as it will still have a reddish pink inside and can still be juicy.

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

Turn the steak once, giving it 4 minutes and 30 seconds on each side.

Using your meat thermometer is the best way to know if your steak is done.

No more guesswork, no more disappointment.

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

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