Steak Doneness Guide: Temp & Tips For Perfect Results

07 May, 2025

Is the perfect steak a matter of chance, or is it a science? The secret to a truly exceptional steak lies not just in the cut, but in mastering the internal temperature.

Medium rare, the internal temperature of steak most commonly enjoyed, often dictates the experience in restaurants. Unless you specifically ask for something different, it's what you're likely to receive. But what about those who prefer a different level of doneness, a more intense experience?

Let's delve into the nuances of achieving steak perfection, starting with the elusive "rare" steak. The recommended internal temperature for a rare steak typically hovers around 120F to 125F (49C to 52C). At this temperature, the steak undergoes a transformation: a bright red center, and a warm sensation to the touch. It's a captivating dance between the seared exterior and the raw interior, offering a distinct textural contrast. The middle of the steak remains entirely red, the edges cooked, and the center often cool or only warm to the touch.

Blue steak, a step further into the realm of rareness, is ready when it reaches an internal temperature of no more than 115F to 120F (46C to 49C). The exterior should be browned, the inside a vibrant red or dark pink, often with a faint pink outline. The cooking process itself is a matter of seconds, often two and a half minutes per side, or slightly longer depending on the thickness of the cut.

Cooking times for steaks can vary wildly based on factors like the cut, thickness, and size. Regardless of the cut, the internal temperatures for different levels of doneness remain relatively consistent. A critical step, often overlooked, is letting your steak rest on the counter for 30 minutes to an hour before cooking. This allows the meat to come to room temperature, which guarantees accurate internal temperature readings, preventing the exterior from overcooking before the inside reaches the desired degree of doneness. Don't forget to season the steak generously before cooking.

The internal temperature is a crucial element in the quest for the ultimate steak experience. It directly influences the flavor and texture of the cut. Moreover, knowing the internal temperature is essential for food safety, ensuring that the meat is safe to consume. Is a medium-done steak safe to eat? Yes. But how do you truly know the point of ideal doneness? The answer rests on the thermometer. To determine if the meat is safe to eat, measure its internal temperature using a meat thermometer, inserting it into the thickest part of the steak, avoiding bones and fat.

Here is a guide of recommended internal temperatures, to guide you in your culinary journey.

Steak Doneness	Internal Temperature (F)	Appearance	Notes
Blue Rare	115-120F (46-49C)	Completely red, almost purple, relatively cool inside.	Tender and juicy texture.
Rare	120-125F (49-52C)	Bright red center, pink edges, warm.	Seared outside, raw inside.
Medium Rare	130-135F (54-57C)	Slightly pink center and warm throughout.	The most popular choice.
Medium	135-145F (57-63C)	Pinkish brown, tender & juicy	Safe to eat
Medium Well	145-150F (63-66C)	Mostly Brown, Slightly Pink	Cooked but still has some moisture.
Well Done	155F+ (68C+)	Golden color, tender & juicy flavor	Fully cooked, the least juicy.

These temperatures are guidelines. What you desire as an eating experience is the key to doneness, and that is a matter of personal taste.

The USDA recommends a minimum steak internal temperature of 145F (63C). This is the point at which the risk of harmful bacteria is reduced. However, the juiciness and flavor may be sacrificed to the quest of safety, so some chefs and food experts recommend cooking steak to a lower temperature to retain its juiciness and flavor.

Here's a visual guide to help you select your ideal temperature:

Bright red center, pink edges, warm. (Rare)
Slightly pink center and warm throughout. (Medium Rare)
Pinkish brown, tender & juicy (Medium)

The internal temperature of a steak is one of the most important elements for a great steak. The type of steak, combined with the right internal temperature, can change the flavor and texture of steak. It is the degree of doneness that you want, and you can make it perfect with a little practice!

When taking the steak out of the pan, the heat at the exterior continues to move inside, which will affect the final product. In the same way that the outer heat from the pan is transferred to the inside, heat tries its best to reach a state of equilibrium in steaks. This process is called carryover cooking. Keep this in mind to avoid overcooking.

The recommended temperature to cook pork steaks is 145F (63C). This is the safe internal temperature for pork according to the USDA. However, many people prefer to cook their pork steaks to an internal temperature of 160F (71C) to ensure that they are fully cooked.

Here are the internal temperatures for a variety of meats, according to the USDA:

Food Type	Internal Temperature (F/C)	Notes
Beef, Bison, Veal, Goat, and Lamb	145F (63C)	Rest for 3 minutes before carving.
Pork, Ham, and Sausages	145F (63C)	Rest for 3 minutes before carving.
Ground Beef, Pork, Veal, and Lamb	160F (71C)
Poultry (Chicken, Turkey, Duck)	165F (74C)

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