Steak Doneness Guide: Temperatures & Grilling Tips For Perfect Results!

06 May, 2025

Is achieving the perfect steak a culinary Everest, a challenge that seems just out of reach? Mastering steak doneness isn't about luck; it's about understanding the science of heat and the art of patience, transforming you from a grill novice to a steak aficionado.

Grilling a steak might appear deceptively simple. However, the path to a perfectly cooked steak involves a delicate balance of heat, time, and temperature, particularly when aiming for that ideal level of doneness. This journey begins with understanding the varying degrees of doneness and the internal temperatures that define them. From the near-raw allure of a blue rare steak to the well-done transformation, each level presents a unique textural and flavor profile. The secret? Precision, aided by a reliable meat thermometer and a willingness to learn.

Ahead, we'll dissect the intricacies of internal steak temperatures and how they correlate with doneness. This comprehensive guide provides insights into the different doneness levels you can achieve, which includes rare, medium, and well-done, and the nuances of achieving each level. It's essential to know that overcooking can transform a succulent cut into a chewy, less enjoyable experience. Let our steak temperature chart serve as your compass, guiding you through the grill to culinary success.

The process of cooking a steak is a series of transformations, driven by temperature. Consider a blue rare steak, it's barely cooked, akin to sashimi. As the temperature rises, the meat undergoes changes the proteins begin to denature, water evaporates, and the color shifts. The beauty of experimenting with steak temperatures is the resulting different end result in terms of flavor and texture. Each temperature level offers a different experience, showcasing the versatility of the cut and the cook's skill. Whether you favor a rare, pink center, or a well-done, brown exterior, understanding how heat affects meat is the key to mastering your perfect steak.

The USDA recommends cooking steaks and roasts to 145F (medium), followed by a rest of at least three minutes. For ground beef, food safety requires a minimum internal temperature of 160F (well done). These guidelines, and the ones that follow, are there to guide you on your way to enjoying safe and delicious meat.

Steak Doneness Chart

To ensure you achieve the desired level of doneness, heres a detailed breakdown, along with the corresponding internal temperatures:

Blue Rare: The internal temperature reaches no more than 115F to 120F (46C to 49C). It is not far removed from raw meat and is ready when it reaches this temperature.
Rare: Cooked on the outside with a warm, light pink center.
Medium Rare: The steak's internal temperature is usually around 130F to 140F. The center of the steak is warm and red.
Medium: Brown on the outside with a mostly brown center that is warm throughout. The USDA recommends this level of doneness.
Medium Well: Internal temperature reaches 150F. The center has a little bit of pink color inside.
Well Done: The meat is grey from edge to edge, with no pink left in the middle. The center is hot throughout the steak.

To find the correct time and temperature for grilling, the use of a steak cooking chart is highly recommended. Find the correct time and temperature to perfectly cook your steak using this steak cooking chart from America's original butcher. This guide shows you how long to grill steak for.

When cooking a steak, the process is made up of a few simple steps. The first step is to choose your cut of meat. After this, it is important to prepare the steak and the grill. Then you'll need to cook the steak to your desired doneness, but don't worry, it's easy to do! Turn the steak once, giving it 6 minutes and 30 seconds on each side. At 450F, cook for 8 to 9 minutes per side.

To achieve the perfect results, a reliable meat thermometer is your essential tool. Insert the thermometer into the thickest part of the steak to get an accurate reading. This simple step removes all guesswork and eliminates disappointment, ensuring your steak is cooked precisely to your preference. As a rule, its best to remove the steak from the heat when the thermometer hits the temperature that is just under your ideal doneness level. The steak will continue to cook once removed from the heat, so this little tip can help you achieve perfect results.

The following table provides the internal temperatures for each level of doneness, along with helpful notes:

Doneness Level	Internal Temperature	Appearance	Characteristics	Recommended Cut
Blue Rare	115F - 120F (46C - 49C)	Very Red Center	Almost raw, very tender	Filet Mignon, Ribeye
Rare	125F - 130F (52C - 54C)	Red Center	Warm center, slightly juicy	Sirloin, New York Strip
Medium Rare	130F - 140F (54C - 60C)	Pink Center	Tender, juicy	Ribeye, Porterhouse
Medium	140F - 150F (60C - 66C)	Warm, Pink Center	Good balance of tenderness and flavor	Strip Steak, Flat Iron
Medium Well	150F - 155F (66C - 68C)	Mostly Brown Center	Less tender than medium, still some moisture	T-Bone, Chuck Steak
Well Done	160F+ (71C+)	Brown Throughout	Firm texture, less tender, can be dry	Avoid for prime cuts; braised cuts like beef short ribs

Before slicing and serving, let the steak rest for five to ten minutes. This process allows the meat fibers to relax, redistributing juices and ensuring a more tender and flavorful steak. During this resting period, the internal temperature will continue to rise slightly, completing the cooking process to the desired doneness.

Adjust cooking times based on the thickness of your steak. If your steak is thicker than 1 inch, adjust cooking times accordingly. This is crucial, as a thicker cut requires a longer cooking time to reach the desired internal temperature. Also keep in mind the heat source - direct heat from a grill vs. the indirect heat of an oven which will also impact the cooking duration.

The longer cooking time will make your steak slightly drier and the bite less tender. To ensure food safety, ground beef should be cooked to a minimum 160F (well done). It's important to note that while experts may consider it safe to consume meat that hasn't reached 145F, it's better to err on the side of caution for those who are elderly or immunocompromised.

In addition to the classic steak temperatures, other preparation methods include tartare and the black and blue method. Tartare is served raw and is the least cooked preparation method. The black and blue method sears the outside of the steak while leaving the inside very rare. The process ensures that the steak is ready to be served without compromising its flavor or texture.

If you want to cook your steak to a medium well level, make sure to stop cooking it when the temperature hits 155. When your steak reaches the medium well level, it will retain just a little bit of pink color inside and will still be tender but not as much as other lower temperature levels.This temperature level will make the steak become drier and less tender than most people like.The meat is grey from edge to edge. The center is hot throughout the steak and the meat itself is visually reduced in size.

Last up on our steak temperature doneness guide, lets chat about well done. The meat is grey from edge to edge. No pink is left in the middle. This level will make the steak become drier and less tender. Consider utilizing a braised cut like beef short ribs or go for a super low and slow cut like smoked brisket. Let our steak temperature chart help guide you! This comprehensive guide will help you achieve your desired doneness.

By following these guidelines and experimenting with different techniques, you can become proficient in grilling the perfect steak every time. The goal is to cook your steak to perfection. The beauty of experimenting with steak temperatures is that each one leads to a different end result in terms of flavor and texture. All youll need is a trusty meat thermometer and the printable steak doneness guide below. No more guesswork, no more disappointment.

The Only Steak Temperature Chart You’ll Need Steak School

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Steak Temperature Chart (Rare, Medium Rare, Medium, Medium Well, Well Done)

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Steak Doneness Guide & Temperature Charts Omaha Steaks

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