Perfect Steak Doneness: Temperatures & Guide For Medium Rare

05 May, 2025

What truly separates a culinary triumph from a kitchen mishap when it comes to steak? Mastering the art of steak doneness isn't just about following a recipe; it's about understanding the precise dance between heat, time, and the internal temperature, ultimately determining the perfect tenderness and flavor of your cut.

Cooking a steak, in itself, can often feel like navigating a minefield of variables. The chosen cooking method, the thickness of the steak itself, and even the cut of meat you're working with, all play a role in determining when that perfect level of doneness is achieved. The goal is to achieve a balance that elevates the natural qualities of the beef, resulting in a memorable dining experience.

However, the path to a perfectly cooked steak can be riddled with pitfalls. For example, if the meat thermometer accidentally touches bone, gristle, or fat, the reading can be skewed, leading to an inaccurate assessment of the steak's internal temperature. The cut of steak itself will also influence the final texture; some cuts have a natural tendency to be a little chewy, which can further complicate the quest for the ideal doneness.

Fortunately, there's a consensus on how to achieve the best results when it comes to steak doneness. Lets explore the different stages, and the essential techniques to get a perfect sear on your steak.

According to USDA guidelines, understanding the internal temperatures for different levels of steak doneness is paramount for food safety and quality. The below table can be used for any beef steak cut and ensures that any potential harmful bacteria are killed off, making the steaks safe to consume. Here's our internal cooking temperature guide for rare, medium rare and well done beef.

The 'holy grail' for many home cooks and professional chefs when it comes to internal steak temperatures, is the often-sought-after medium rare doneness. In fact, it is the most popular steak doneness level, as it brings a nice balance between tenderness and flavor. Below is a detailed chart for each doneness level. Remember, the meat will continue to rise a few degrees once its off the grill.

The key is to monitor the internal temperature with a meat thermometer and to let the steak rest for at least 5 minutes after removing it from the heat.

Doneness Level	Internal Temperature	Appearance	Description
Rare	120F (49C)	Bright red center with slight char on the outside.	Rare steak is still safe to eat as long as its internal temperature is at least 120. Pull the steak off the grill when the internal temperature reads 115F and let it rest for about 5 minutes before serving. Can be chewy depending on the cut.
Medium Rare	130-135F (54-57C)	Warm red center with dark pink edges.	This temperature range allows the proteins in the meat to coagulate, creating a tender and flavorful steak, while still maintaining a hint of juiciness. Medium rare steak temperature is the most popular steak doneness. It brings a nice balance. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.
Medium	145-150F (63-66C)	Warm pink center and a light pink exterior.	The internal temperature for a medium steak ranges from 145F to 150F (63C to 66C), resulting in a steak with a warm pink center and a light pink exterior.
Well Done	160F and above (71C and above)	No pink center	Fully cooked, but can often be dry.

For those aiming for the universally beloved medium rare, which is officially defined as steak cooked to an internal temperature of 135 degrees Fahrenheit, the process requires precision. Remove the steak from the heat when it reaches 135F, with a target final temperature of 145F, accounting for the slight temperature increase during resting.

Whether you're using a grill, an air fryer or a pan, the principles remain the same. Medium rare is reached at 130F internal temperature, making the steak's fat melt and cause a butter and great flavor effect, with a lot of moisture and very juicy texture. Cook for 6 minutes, flip and cook for an additional 6 minutes for medium rare, or until desired temperature is reached.

Using a meat thermometer is crucial to verify the degree of doneness and ensure the perfect internal temperature. Once youve achieved the desired temperature, remove the steak from the heat and let it rest for at least 5 minutes. Keep in mind that the cooking equipment will vary; Omaha steaks test kitchen equipment may vary from yours in the amount of heat produced. So, this doneness level will make your steak very tender, juicy and plumpy.

For those who prefer a rare steak, which is 130 degrees will get you a rare steak, which isnt a bad choice if youre dining on a gourmet steak from a quality steakhouse or ordered from Chicago Steak Company. To reach this temperature, remove the steak when it reaches 115F and let it rest for about 5 minutes before serving.

What about other doneness levels? A steak cooked to medium doneness will have a warm pink center. These steaks are cooked to an internal temperature of 145F to 150F (63C to 66C). Anything higher will result in a well done steak. In appearance, steaks cooked medium rare will have a warm, red center. Also, be careful when you cook a steak, if it touches bone, gristle, or fat, the temperature can be skewed.

In the realm of steak preparation, a few key considerations further shape the outcome. The quality of the cut itself is paramount. A well-marbled ribeye, for instance, lends itself beautifully to medium rare, its rich fat rendering to create a symphony of buttery flavor and tender texture. On the other hand, leaner cuts may benefit from a slightly higher internal temperature to achieve optimal tenderness.

The method of cooking also plays a significant role. Grilling imparts a smoky char, while pan-searing offers a desirable crust. The air fryer method is gaining popularity for its convenience. Regardless of the approach, the constant monitoring of the internal temperature remains the cornerstone of success. The goal isn't just to cook the steak; it's to orchestrate a culinary experience that balances taste, texture, and safety.

The quest for steak perfection is a journey of continuous refinement. The more familiar one becomes with the nuances of heat, time, and cuts, the more enjoyable the process and the more satisfying the results. From the rare to the well-done, each doneness level offers a distinct experience, a testament to the versatility of the beloved steak. And, when it comes to the perfect steak, the ideal doneness level is purely a matter of individual preference. But, with the information provided, you can become a steak aficionado.

Here is a reference to help you even more!

USDA Recommendations for Safe Steak Temperatures

The Only Steak Temperature Chart You’ll Need Steak School

Details

What Temp Is Medium Rare Beef? Your Ultimate Guide To Perfectly Cooked

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What Is The Perfect Internal Temperature For A Medium Steak?

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