Steak Temperature Guide: From Rare To Well Done - Your Guide!

02 May, 2025

Is achieving steak perfection a culinary quest you've embarked on? The art of grilling a steak, seemingly simple, holds the key to unlocking extraordinary flavors, especially when mastering the delicate dance of doneness.

Navigating the world of steak doneness can be a rewarding experience for any home cook or seasoned grill master. This comprehensive guide is designed to help you conquer the grill and achieve your desired level of steak perfection. Forget the guesswork and embrace precision. With the right techniques and understanding, you can elevate your steak game and impress even the most discerning palates.

Let's delve into the specifics of achieving different levels of doneness, armed with a steak temperature chart to guide us. Remember that the "perfect" steak is a matter of personal preference, but understanding the science behind each level will help you achieve your individual steak nirvana.

Steak Doneness Guide

Here's our internal cooking temperature guide for rare, medium rare, and well-done beef. Use this information to make sure you cook the steak perfectly to your preference.

Doneness	Internal Temperature (F)	Description	Characteristics	Recommended Cut
Blue Rare	115-120F (46-49C)	The least done of all steaks, nearly raw.	Very red center, barely warm, feels soft.	Filet Mignon, Ribeye
Rare	120-130F (49-55C)	Cooked on the outside with a warm, light pink center.	Red center, warm throughout, slightly firm.	Filet Mignon, Sirloin
Medium Rare	130-140F (55-60C)	Brown on the outside with a mostly brown center that is warm throughout.	Warm, red center, tender and juicy.	Ribeye, New York Strip
Medium	140-150F (60-65C)	Pink center, firm to the touch, and still showcases the flavor of the meat.	Pink center, warm, and somewhat firm.	Sirloin, Flat Iron
Medium Well	150-155F (65-68C)	Retains just a little bit of pink color inside and will still be tender but not as much as other lower temperature levels.	Slightly pink center, firm, and potentially a bit drier.	Tenderloin, Flank Steak
Well Done	155F+ (68C+)	No pink is left in the middle.	Grey from edge to edge, firm, and dry.	Consider utilizing a braised cut like beef short ribs or go for a super low and slow cut like smoked brisket

Tip: Using a 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 the bone or fat, and compare to the temperature guide above.

The temperatures for each type of steak cut is the best way to cook your steak to perfection from rare to well-done cooking. If you want to cook your steak to this level of doneness, make sure to stop cooking it when the temperature hits 155F. You dont want to overcook the meat, or else it can become chewy and dry. Remember that cooking time is relative. A great number of factors can affect cooking time and cooked steak levels. Factors such as the thickness of the cut, the initial temperature of the steak, and even the type of grill you are using, all play a significant role.

After grilling, let the steak rest for five to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Understanding Doneness Levels

Blue Rare: The blue rare steak is not far removed from raw meat or sashimi. It reaches an internal temperature of no more than 115F to 120F (46C to 49C). The outside is typically seared to create a crust while the inside remains extremely rare.

Rare: Cooked on the outside with a warm, light pink center. Turn the steak once, giving it 6 minutes and 30 seconds on each side. When cut into, the center of the steak should show little to no pink.

Medium Rare: The recommended level of doneness for a good steak. Cook to an internal temperature of 120 to 130F (49 to 55C). This level of doneness offers a balance of tenderness and flavor. The center of the steak will be a warm, reddish-pink.

Medium: The center of the steak will be pink and the meat is thoroughly hot but has a firm and dry texture. Cook to an internal temperature of 140-150F (60-65C) The US Department of Agriculture (USDA) recommends steaks and roasts be cooked to 145F (medium) and then rested for at least 3 minutes.

Medium Well: Medium well doneness level is reached at 150F internal temperature. When your steak reaches the medium well level, it will retain just a little bit of pink color inside and will still be tender but not as much as other lower temperature levels. This temperature level will make the steak become drier and less tender than most people like.

Well Done: A well done steak will have no color left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. The meat is grey from edge to edge. If you want to cook your steak to this level of doneness, make sure to stop cooking it when the temperature hits 155F. We dont recommend cooking to this doneness. The center is hot throughout the steak and the meat itself is visually reduced in size. This level of doneness is often critiqued for being tough and dry due to the lack of moisture.

Important Notes:

Meat Thermometer: Using a meat thermometer is the best way to ensure accurate doneness.
Resting: Allow the steak to rest for 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Food Safety: To ensure food safety, ground beef should be cooked to a minimum of 160F (well done). For those who are elderly or immunocompromised, it's better to err on the safe side when it comes to doneness levels.

Grilling Techniques and Tips

Utilizing Heat Zones: Create different heat zones on your grill. A hot zone for searing and a cooler zone for finishing the cooking process.

Searing: Searing the steak at a high temperature initially is crucial for developing a flavorful crust. This creates the Maillard reaction, which develops a deep, savory flavor. See the temperatures and cooking times for searing the perfect steak.

Grilling Time: Steak doneness has varying cook times so well show you how to grill steak to a rare doneness, medium steak, medium well steak, &

Steak Cuts and Recommendations:

Filet Mignon: Best cooked to rare or medium-rare for optimal tenderness.
Ribeye: Delicious at medium-rare to medium for maximum flavor and juiciness.
New York Strip: Tastes great from medium-rare to medium.
Sirloin: Suitable from rare to medium.
Tenderloin: Tastes best from rare to medium-well.
Flank Steak: Cook medium-rare to medium, and be sure to slice it against the grain for maximum tenderness.

The beauty of experimenting with steak temperatures is that each one leads to a different end result in terms of flavor and texture. While some prefer more well done steaks, others prefer pinker, juicier steaks. No more guesswork, no more disappointment. Your guide to steak temperature doneness levels.

Remember, the perfect steak is the one you enjoy the most. With practice, the right tools, and this guide, youll be well on your way to grilling steak mastery!

This comprehensive guide will help you achieve your desired doneness. Find the correct time & temperature to perfectly cook your steak using this steak cooking chart from America's original butcher.

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