Steak Doneness Guide: Internal Temperatures & Perfection!

03 May, 2025

Are you ready to unlock the secrets to the perfect steak? Understanding internal temperatures is the key to achieving the desired level of doneness, ensuring a culinary experience that satisfies every palate.

The quest for steak perfection often begins with the grill, but the journey's true measure lies within. While the sizzle of the sear and the aroma of the char are enticing, they are merely the prelude. The crucial factor that dictates the final outcome, from the tender, juicy bite to the overall flavor profile, is the internal temperature. This guide will unravel the mysteries of achieving steak mastery, allowing you to confidently deliver a steak that's cooked to your, or your guests', exact liking.

Before delving into the specifics, let's address a common misconception: cooking temperatures are relatively consistent across all cuts of beef. However, cooking times are a different story. They fluctuate based on a variety of factors, including the type of steak, its thickness, and overall size. This variability emphasizes the importance of precision and understanding of the fundamental principles. The success of achieving the perfect steak depends on several factors, starting with how you prepare the meat before cooking it.

Now, let's dive into the different doneness levels, their associated internal temperatures, and what to expect when you cut into the steak. This will act as your compass in navigating the world of steak temperatures.

Doneness Level	Internal Temperature (F)	Internal Temperature (C)	Description
Rare	120-130	49-54	A small ring of grey may form on the outside and a strip of red will remain in the center. The entire inside of the steak will be pink with no darker red visible, and it will have darker cooked edges.
Medium Rare	130-140	54-60	Warm red center with more browning on the edges. The holy grail for most when it comes to internal steak temperatures.
Medium	135-145	57-63	Warm pink in the center with a juicy and tender texture. At medium doneness level (at 140f internal temperature), the steak will not have a red center anymore and the red color will be replaced by a pink throughout color.
Medium Well	145-155	63-68	Steak is uniformly brown throughout.
Well Done	160+	71+	Steak is uniformly brown throughout.

The common practice to allow the steak to rest on the counter for 30 minutes to an hour before cooking. This seemingly simple step is crucial. Letting the steak come to room temperature, a process also known as tempering, ensures that the internal temperature reading will be accurate. A steak thats too cold will cook unevenly, leading to inconsistent results. Additionally, room temperature allows for more even cooking from the inside out.

While you're at it, it's also a good time to season the steak all over with salt and pepper. However, avoid standard table and iodized salts. Coarse sea salt or kosher salt is preferred for its ability to draw out moisture, resulting in a better sear, and its flavor profile. Freshly ground black pepper adds a welcome depth of flavor. The seasoning process should be generous, ensuring every surface of the steak is adequately covered.

For most people, the recommendation is to cook all but the leanest of steaks to at least medium rare. This temperature range balances flavor, tenderness, and safety. However, the choice ultimately comes down to personal preference. Before using any heat source, preheat your grill to 450F (232C), then reduce to medium heat prior to cooking to prevent burning. For steaks over 1 1/4" finish over indirect heat. Sear over red hot coals.

Your target internal temperature for medium rare is between 130F and 140F (54C to 60C). At this point, you should aim to have a beautiful, deep brown sear. When cut into, you can expect a warm red center with more browning on the edges. The texture should be soft in the center with firm edges. A medium rare steak spends a bit more time on the grill for a warm, red center with dark pink.

The ideal internal temperature for a medium steak is between 135F to 145F (57C to 63C). At this temperature range, the steak will be warm pink in the center with a juicy and tender texture. The steak is entirely pink and hot inside, still tender, but starts to lose a bit of juice. Many chefs recommend using a meat thermometer to ensure precision, as visual cues alone may not guarantee the desired doneness.

However, it is essential to remember that a well-executed steak is not just about the temperature, it's about the overall quality of the experience. To this end, you want to rest your steak in foil for 5-10 minutes after grilling. This allows the juices to retreat, and it maximizes tenderness.

Remember that the steak will continue to cook slightly after it is removed from the grill, so it's best to take it off when it is a few degrees below the desired temperature. For checking the internal temperature and overcooking, you should use an instant read thermometer.

Here's how the different steak temperatures and doneness affect the flavor and texture of your cut of beef.

A rare steak does not need to be cooked for very long, but its still somewhat warm in the middle. To achieve a rare internal temperature, youll remove the steak when it reaches 115F (46C). After cooking the steak, rest it in a foil for 5 to 10 minutes to allow the juices to retreat and give maximum tenderness and serve.

That said, rare steak is still safe to eat as long as its internal temperature is at least 120. To reach this temperature, remove the steak when it reaches 115 and let it rest for about 5 minutes before serving. While the risk of harmful bacteria is reduced at higher temperatures, the safety of rare steak depends on factors like the source of the meat, handling, and cooking methods.

For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.

Turn the steak once, giving it 4 minutes and 30 seconds on each side.

Carryover cooking is not just based on the size of the

The internal core temperature internal description;

Heres our internal cooking temperature guide for rare, medium rare, and well done beef.

In fact, medium rare is the most popular steak doneness. Its my preferred doneness for most cuts of steak, especially the fattier ones.

Preheat grill to 450F, reduce to medium heat prior to cooking. Sear over red hot coals, for steaks over 1 1/4 finish over indirect heat.

Try to cook the finish on direct high heat (450F /232C) and thick cuts on indirect heat (less than 275F/135C).

The Only Steak Temperature Chart You’ll Need Steak School

Details

What Is The Perfect Internal Temperature For A Medium Steak?

Details

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

Details

Detail Author:

Name : Prof. Jaqueline Wunsch
Username : mandy23
Email : kamron40@yahoo.com
Birthdate : 2001-09-14
Address : 375 Kirlin Motorway Suite 478 East Tyrique, RI 27468-7540
Phone : +1-717-693-2650
Company : Dietrich-Stroman
Job : Broadcast News Analyst
Bio : Nam assumenda qui doloribus dolor placeat quisquam neque. Minima est quo aut natus modi quos inventore. Quaerat et repudiandae modi.

Socials

tiktok:

url : https://tiktok.com/@schambergerr
username : schambergerr
bio : Laboriosam est animi occaecati eos et voluptas corrupti nam.
followers : 2945
following : 2195

instagram:

url : https://instagram.com/rosalinda.schamberger
username : rosalinda.schamberger
bio : Ut quo ut a id. Libero dolore saepe est.
followers : 3988
following : 1214

facebook:

url : https://facebook.com/schambergerr
username : schambergerr
bio : Distinctio est molestias culpa et sed explicabo consectetur.
followers : 1113
following : 2858

twitter:

url : https://twitter.com/rosalinda.schamberger
username : rosalinda.schamberger
bio : Est iusto reprehenderit ut distinctio. Et corrupti voluptas modi repellendus. Sequi commodi cumque impedit id accusamus ut.
followers : 1268
following : 332