Blue Rare Steak Guide: Temperature, Doneness & Tips For 2024

07 May, 2025

Is the perfect steak an elusive dream, or is it within your grasp? With a few simple guidelines, you can transform your kitchen into a steakhouse and achieve a culinary masterpiece, every single time.

The art of grilling a steak is a dance of precision and intuition, a delicate balance between heat, time, and the internal temperature of the meat. The variables are many: the thickness of the steak, the vagaries of the weather, the temperament of your grill. But the core principles remain constant. This is a journey into the heart of steak perfection.

Before diving into the specifics, it's worth considering the USDA's recommendations regarding internal temperatures. These guidelines are primarily focused on food safety, aiming to eliminate harmful bacteria that can cause illness. The USDA suggests a minimum internal temperature of 145F (63C) for cooked steak. However, as well explore, achieving this temperature doesnt necessarily mean sacrificing flavor or texture. Many chefs and food experts advocate for cooking steak to a lower temperature to preserve its juiciness and taste.

Steak Doneness	Internal Temperature (F)	Description	Cooking Time (approx. for 1-inch steak)
Blue Rare	120-125F (49-52C)	Completely red, almost purple, relatively cool center, tender and juicy.	2-3 minutes per side (sear quickly)
Rare	125-130F (52-54C)	Bright red center, pink edges, warm to the touch.	2 1/2 minutes per side
Medium Rare	130-140F (54-60C)	Warm red center, pink throughout.	3 1/2 minutes per side
Medium	140-150F (60-66C)	Warm pink center.	4-5 minutes per side
Medium Well	150-160F (66-71C)	Slightly pink center.	6-7 minutes per side
Well Done	160F+ (71C+)	No pink.	8+ minutes per side

It is recommended that a cooking or meat thermometer should not be a sometime thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of salmonella and e. Coli o 157:h7) has been destroyed.

A "blue rare" steak represents the most raw of all doneness levels. It is a particularly raw steak that is completely red, almost purple, and relatively cool inside, offering a texture that is tender and juicy for the adventurous palate. To achieve this, the steak is seared on the outside while remaining essentially raw within. The center of the steak will be completely red with cooked edges, and it will feel cool to just warm to the touch. For a blue rare experience, remove the steak from the heat when it reaches an internal temperature of approximately 120F to 125F (49C to 52C).

The ideal cooking temperature for a NY strip steak, or any steak for that matter, is not a fixed number, but rather a range determined by your preference. Cooking a steak to the desired internal temperature is what determines its doneness. Cooking it to a specific temperature allows the steak to be tender and juicy, while maintaining its flavor and texture. The internal temperature is the deciding factor; the higher the temperature, the more well-done the steak will be. A well-done steak will have less moisture and become less tender.

The time it takes to grill a steak is significantly influenced by its thickness. The thicker the cut, the longer it will need on the grill. Weather conditions, such as wind and ambient temperature, also affect cooking times. The type of grill you use also plays a role. Gas grills, charcoal grills, and smokers all offer different heat characteristics. For steaks about 1 inch thick, the following guidelines provide a solid starting point.

The internal temperature is critical. It is actually one of the most important elements for you to be able to enjoy your steak to it's full potential. The internal temperature of a steak can influence both its flavor and texture. A cooking thermometer should not be an occasional tool. Invest in a reliable instant-read thermometer. Check the steaks internal temperature regularly throughout the cooking process to avoid overcooking. A lower heat setting will yield a juicier steak because the heat is gentle, but it takes much longer to reach the desired internal temperature. The USDA recommendations have changed in recent years, and some chefs and food experts recommend cooking steak to a lower temperature to retain its juiciness and flavor.

For a rare steak, the recommended internal temperature hovers around 120F to 125F (49C to 52C). At this temperature, the steak will boast a bright red center and will be warm to the touch. You'll be looking for a cool red center with a lighter pink color around the edges when you cut into it.

The "medium-rare" doneness is often considered the golden standard, a balance between tenderness and flavor. For this, aim for an internal temperature between 130F and 140F (54C to 60C). The center will be warm and red, transitioning to pink throughout the steak. Cooking times are often around 3 1/2 minutes per side for a 1-inch steak.

Before you even think about the grill, a little preparation goes a long way. Allow your steak to rest on the counter for 30 minutes to an hour before cooking. This allows it to come to room temperature, ensuring a more accurate internal temperature reading during cooking. While the steak is resting, this is also a good time to season it liberally. A simple rub of salt and freshly cracked black pepper is a classic choice, but feel free to experiment with your favorite herbs and spices. Drizzle the steaks with a thin layer of oil and place them on a metal rack set inside a cookie sheet to catch drippings. If youre using a smoker, you can set the steaks directly on the grilling rack.

The goal is to develop a flavorful crust while maintaining a tender interior. Whether youre using a gas grill, a charcoal grill, or a smoker, the principle is the same: high heat for a short amount of time. Turn the steak once, giving it 2 minutes and 30 seconds on each side. And after grilling the steak, let it rest in foil for 5 to 10 minutes to allow the juices to retreat and give maximum tenderness. After grilling the steak, rest it in a foil for 5 to 10 minutes to allow the juices to retreat and give maximum tenderness and serve.

No matter your preferred doneness, a meat thermometer is your best friend. Regularly check the steak's internal temperature to avoid overcooking. And remember that the steak will continue to cook slightly after you remove it from the heat (carryover cooking). If your steak is thicker than 1 inch, adjust cooking times accordingly.

Not sure what doneness to cook to? Heres a visual guide to help you select your ideal temperature: Bright red center, pink edges, warm.

Here's a simple guide:

Rare: Bright red center, pink edges, warm.
Medium Rare: Warm red center, pink throughout.
Medium: Warm pink center.

Ultimately, the perfect steak is a matter of personal preference. But with a bit of knowledge and practice, you can master the art of grilling and create a culinary experience to savor.

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