Steak Cooking Temperatures: Your Guide To Perfect Doneness!

07 May, 2025

Are you ready to elevate your culinary game and achieve steak perfection every single time? Mastering the art of cooking steak to the precise internal temperature is the key to unlocking a world of flavor and texture, transforming a simple cut of meat into a gourmet experience.

The journey to a perfectly cooked steak begins with understanding the science behind doneness. While the terms "rare," "medium-rare," "medium," "medium-well," and "well-done" might seem subjective, they represent specific internal temperatures that dictate the tenderness, juiciness, and overall experience of your steak. The goal isn't just to cook the steak, but to cook it to the precise degree that you (or your guests) will most enjoy. It's a matter of personal preference, a dance between heat, time, and a little bit of science.

Steak Doneness Levels

Here's a breakdown of the common doneness levels, along with their corresponding internal temperatures. Remember, these are guidelines; the ideal temperature to remove the steak from the heat source can vary depending on factors like the type of heat source, steak thickness, cooking temperature, and desired level of doneness.

Doneness	Internal Temperature (F)	Internal Temperature (C)	Appearance	Texture
Blue Rare	115-120F	46-49C	Very red center, barely cooked	Very soft, almost raw
Rare	120-130F	49-54C	Red center	Tender, juicy
Medium Rare	130-140F	54-60C	Warm red center	Tender, juicy
Medium	140-150F	60-66C	Warm pink center	Firm, juicy
Medium Well	150-160F	66-71C	Slightly pink center	Firm, some dryness
Well Done	160F and above	71C and above	No pink	Dry, tough

The temperature of steak medium rare is the most popular internal temperature in restaurants, unless specifically requested otherwise. Steaks can be cooked to a variety of temperatures and still be safe to consume. The USDA recommends steaks and roasts be cooked to 145 F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160 F (well done). However, it is important to note that doneness is a matter of personal preference, and today well get into the nitty gritty of cooking steak to your preferred internal temperature.

To determine the doneness of the steak, use your cooking thermometer to place it in the center thickest part of the steak until it reaches the appropriate temperature. Be sure to check with a thermometer, as color alone is not a foolproof indicator. The best way to check the temperature of pork steaks is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones. The thermometer should read 145f (63c) when the steak is done. However, many people prefer to cook their pork steaks to an internal temperature of 160f (71c) to ensure that they are fully cooked. Whichever temperature you choose, its important to use a meat thermometer to accurately gauge the internal temperature.

When considering the degree of doneness, one must consider that thinner steaks like skirt, flap, flank, and top, cook quickly. For steaks about 1 inch thick, guidelines suggest cooking for 6 minutes, flipping and cooking for an additional 6 minutes for medium rare, or until the desired temperature is reached. The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill. Turn the steak once, giving it 6 minutes and 30 seconds on each side. Remember that steak keeps cooking after you remove it from the grill or pan, so you'll want to account for that "carryover cooking." Remove steaks from air fryer, let stand 5 minutes.

The ideal temperature to remove steak from the heat source varies based on several factors, including the type of heat source, steak thickness, cooking temperature, cooking duration, and the desired level of doneness. For more tips, read a list of tips. First things first let your steak(s) sit at room temperature for about 20 minutes before they hit the pan or grill. I presume that we sear the steaks until they reach the desired pull temp (say 125f for medium rare). I dont understand why a partially cooked steak doesnt overcook when searing from cold. You can remove your steak from the heat source when it is 120f and let it rest for about five minutes. For optimal results, the grill should be preheated to medium heat. When using a grill, make sure to preheat it before you put the steak on and keep the grill temperature low and cook the fish slowly, over very low heat. The temperature of the grill is an important factor when grilling swordfish.

Understanding the Doneness Levels

Now, let's delve deeper into each doneness level and what to expect:

Blue Rare: The least cooked of all steaks, a blue rare steak is close to raw. It's ready when it reaches an internal temperature of no more than 115F to 120F (46C to 49C). This steak only gets cooked to 108F.
Rare: A rare steak has a center that's cooked a bit, so it becomes a deep red and very juicy when it's done. The internal temperature of a rare steak falls between 120F and 130F. Rare steak does not need to be cooked for very long, but its still somewhat warm in the middle. This level of doneness is often critiqued for being tough and dry due to the lack of moisture.
Medium Rare: The most popular choice, medium-rare steak offers a warm red center and a balance of tenderness and juiciness. The internal temperature ranges from 130F to 140F.
Medium: A medium steak features a warm pink center and a firmer texture. Aim for an internal temperature of 140F to 150F.
Medium Well: This level of doneness has a slightly pink center and a firmer texture. The internal temperature should be between 150F and 160F.
Well Done: A well-done steak is cooked through, with no pink remaining. It will have a firm texture. The internal temperature should be 160F or higher.

Tools of the Trade

No matter your preferred doneness, a reliable meat thermometer is indispensable. To test for the correct temperature, stick the thermometer probe in the thickest part of the steak, away from fat, bone, or gristle. Be sure to check with a thermometer, as color alone is not a foolproof indicator.

Tips for Achieving Steak Perfection

Resting is Key: Always let your steak rest for several minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak. For steak, the rest time is about five minutes. For a roast, the rest time is longer.
Preheat Your Cooking Surface: Whether you're grilling, searing in a pan, or using the air fryer, make sure your cooking surface is properly preheated before adding the steak.
Choose the Right Cut: Different steaks can handle different temperatures. Consider the cut of meat and its fat content. Thinner steaks cook more quickly.
Embrace the Sear: High heat at the beginning of the cooking process is crucial for developing a flavorful crust.

Download our steak temperature chart pdf to ensure every steak is perfectly cooked! Master the art of perfectly cooked steaks with our comprehensive guide on steak cooking temperature! Ahead, we've laid out everything you need to know about internal steak temperatures and how you can tell if your steak is rare, medium, or even well done. All you'll need is a trusty meat thermometer and the printable steak doneness guide below!

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