Steak Doneness Guide: Internal Temperatures For Perfect Results

04 May, 2025

What's the secret to a perfectly cooked steak, one that delivers a symphony of flavor and texture with every bite? Its all about mastering the art of internal temperature, a precise dance that unlocks the true potential of this culinary masterpiece.

The quest for steak perfection often leads us down a rabbit hole of cooking techniques, marinades, and spice blends. But at the heart of it all lies the critical factor: internal temperature. Achieving the desired doneness, from a barely-seared rare to a well-done transformation, is a journey guided by degrees, a culinary compass that dictates the final outcome. This isn't just about preference; it's about safety, texture, and the very essence of what makes a steak experience truly exceptional. Understanding how the internal temperature impacts the final product is essential, and the following guide will illuminate this journey.

Before we dive into the specifics, let's establish a fundamental truth: The most popular internal temperature for steak doneness is medium-rare. This has become the gold standard in restaurants and among steak aficionados alike. It provides a perfect balance of tenderness, flavor, and safety. To achieve this, the steak spends a bit more time on the grill, reaching a warm, red center with a dark pink appearance. However, the ideal doneness is a personal preference.

However, the safety of rare steak depends on factors like the source of the meat, handling, and cooking methods. That said, rare steak is still safe to eat as long as its internal temperature is at least 120 degrees Fahrenheit. To reach this temperature, remove the steak when it reaches 115 degrees Fahrenheit and let it rest for about 5 minutes before serving. Keep in mind that meat will continue to rise a few degrees once its off the grill.

Heres a concise guide to navigating the world of steak doneness, from the raw appeal of rare to the familiar comfort of well-done:

Doneness	Internal Temperature	Description
Rare	120-120F (49C)	Rare steak does not need to be cooked for very long, but its still somewhat warm in the middle. The internal temperature of a rare steak falls between 120 and 120F.
Medium Rare	130F to 135F (54C to 57C)	Warm, red center with dark pink. Your target internal temperature is 130F to 140F (54C to 60C), with a beautiful, deep brown sear.
Medium	135F to 145F (57C to 63C)	Warm pink in the center with a juicy and tender texture. At this temperature range, the steak will be warm pink in the center with a juicy and tender texture.
Medium Well	145F to 150F (63C to 66C)	Warm pink center and a light pink exterior. A small ring of grey may form on the outside and a strip of red will remain in the center.

As you can see, doneness can have a significant impact on flavor and texture. These temperatures ensure that any potential harmful bacteria are killed off, making the steaks safe to consume. Cooking temperatures are relatively the same across all cuts of beef, but cooking times can vary based on the type, thickness, and size. This temperature results in a tender bite that brings out the buttery goodness of the delicious ribeye. Turn the steak once, giving it 4 minutes and 30 seconds on each side.

Here's how the different steak temps and doneness will affect the flavor and texture:

Rare: When cut into, the texture should be firm and springy and pink throughout with a slightly red center.
Medium Rare: The entire inside of the steak will be pink with no darker red visible, and it will have darker cooked edges.
Medium: The steak will have a warm pink center and a light pink exterior.

Many chefs recommend using a meat thermometer to ensure precision, as visual cues alone may not guarantee the desired doneness. Use a meat thermometer to check the internal temperature of the steak. 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! In fact, medium rare is the most popular steak doneness. Its my preferred doneness for most cuts of steak, especially the fattier ones. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.

Before the steak even touches the heat, proper preparation plays a crucial role. Let your steak rest on the counter for 30 minutes to an hour before cooking. This allows it to come to room temperature and ensures that the internal temperature reading will be accurate. While you're at it, it's also a good time to season the steak all over with salt and pepper. Avoid standard table and iodized salts.

In the realm of cooking, it is critical to acknowledge the "carryover cooking" effect the phenomenon where the internal temperature of the meat continues to rise even after it is removed from the heat source. This is not just based on the size of the steak, but a combination of factors that require attention during the entire cooking process.

So all but the leanest of steaks should be taken to at least medium rare for most people.

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