Steak Doneness Guide: Temperatures & How To Get It Right!

06 May, 2025

Ever wondered what separates a truly sublime steak from a merely adequate one? The secret lies not just in the cut, but in the precise dance between heat and internal temperature, a culinary ballet that determines everything from tenderness to flavor.

Grilling a steak, at its heart, appears deceptively simple. Place meat on heat, cook it, and eat it. However, beneath the surface of this basic procedure lies a realm of culinary nuance, especially when it comes to achieving the perfect level of "doneness." This refers to the internal temperature reached within the steak, and its the key to unlocking its full potential. Understanding this, and mastering the art of temperature control, is what elevates a backyard barbecue to a fine dining experience. Achieving the perfect doneness is a skill that separates the casual griller from the true steak aficionado.

To truly appreciate the art of steak doneness, consider the following table outlining the different levels and their corresponding internal temperatures, as well as the characteristics of each:

Doneness Level	Internal Temperature (F)	Description	Characteristics	Recommended Cuts
Rare	120-130F	The least cooked option.	Bright red center, very soft and tender.	Flat Iron Steak, Top Sirloin Steak (lean cuts)
Medium Rare	130-140F	The next step up, still very pink.	Warm, red center, juicy, and flavorful.	Ribeye, New York Strip, Filet Mignon
Medium	140-150F	The gold standard for many steak lovers.	Hot pink center, slightly firmer texture.	Ribeye, New York Strip, Filet Mignon
Medium Well	150-155F	Approaching well-done but with some remaining pink.	Mostly brown center, firm texture, slight loss of juices.	Ribeye, New York Strip, Filet Mignon
Well Done	155F +	Fully cooked, with no pink remaining.	Brown throughout, firm and can be dry.	Consider braised cuts like Beef Short Ribs or slow-cooked cuts like Smoked Brisket.

For more in-depth information, including visual guides and additional tips, you can refer to the USDA guidelines on safe cooking temperatures. The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145F (medium), followed by a rest of at least 3 minutes.

The journey to steak perfection begins with the tools of the trade. A trusty meat thermometer is your most indispensable ally. To record the temperature accurately, insert the metal prod into the center of the thickest part of the steak. This is crucial, as the temperature at the thickest point is the most accurate representation of the overall doneness. Digital thermometers offer instant readings, while analog ones provide a classic touch, but both serve the same fundamental purpose: to guide you to the perfect internal temperature.

You'll also need a reliable heat source. Whether its the fiery embrace of a charcoal grill, the even heat of a gas grill, or the controlled environment of a cast-iron skillet, the heat is what transforms a raw cut of beef into a culinary masterpiece. At 450F, cooking for 8 to 9 minutes per side can be a good starting point for a medium-rare steak, but this is highly dependent on the thickness of the steak and the intensity of your heat source. Always rely on your thermometer, not just cooking time, to be sure.

Next, lets break down the different levels of steak doneness, from rare to well-done, so you can determine which one is the perfect fit for your meal:

Rare: Steak cooked to 120F is considered rare. The center will be bright red, and the meat will be exceptionally soft. Remove your steak from the heat when it reaches this temperature and allow it to rest for five minutes. Rare is the least done that most people will opt for and is best suited to very lean, almost fat-free steaks such as flat iron steak and top sirloin steak. This doneness is not recommended for individuals with compromised immune systems due to potential bacteria that can be present in undercooked meats.

Medium Rare: The temperature of steak medium rare is the most popular internal temperature of steak. You reach medium rare when the internal temperature is between 130F to 140F. Cooked on the outside with a warm, light pink center. This is the ideal doneness for a juicy, flavorful steak. Medium rare is how it's usually served in restaurants, unless you specifically ask for it to be cooked at another temp.

Medium: Steak cooked to a medium steak temperature will have a hot pink center and slightly firmer texture. The internal temperature will be between 140F to 150F. Medium is a well-balanced doneness, offering a good combination of flavor and tenderness. Turn the steak once, giving it 6 minutes and 30 seconds on each side.

Medium Well: Medium well steak will have a mostly brown center and firm texture. The medium well doneness level is reached at 150F to 155F internal temperature. Medium well steak is slightly pink inside, hot throughout the entire steak, and firm due to a significant loss of juices. 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. The longer cooker time will make your steak slightly drier and the bite less tender.

Well Done: Last up on our steak temperature doneness guide, lets chat about well done. If you want to cook your steak to this level of doneness, make sure to stop cooking it when the temperature hits 155. Brown on the outside with a mostly brown center that is warm throughout. At this point, enough moisture (and fat) has either evaporated or leaked from the steak that youll find your meat much drier and tougher than youd probably like it. The meat is grey from edge to edge, and no pink is left in the middle. This level of doneness is often critiqued for being tough and dry due to the lack of moisture.

Here are some additional factors to consider:

Resting: After removing the steak from the heat, let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. The USDA recommends steaks and roasts be cooked to 145 F (medium) and then rested for at least 3 minutes.

Overcooking: You dont want to overcook the meat, or else it can become chewy and dry. Be mindful that the steak keeps cooking after you remove it from the heat source. While it is mostly brown throughout, this doneness can sometimes lead to a drier steak if overcooked.

Safety: To ensure food safety, ground beef should be cooked to a minimum 160 F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator. Keep in mind that the FDA says that 145F is the safest temperature for cooking steak.

Cutting: Let the steak rest for five to 10 minutes before slicing. To determine the doneness of the steak, use your cooking thermometer to place it in the center thickest part of the steak until it reaches appropriate temperature.

Beyond the 6 classic steak temperatures, two other ways to prepare steak include tartare and the black and blue method. Consider utilizing a braised cut like beef short ribs or go for a super low and slow cut like smoked brisket.

Beyond temperature, the art of the perfect steak also includes the proper use of seasoning. Simple is often best: salt and freshly cracked black pepper are the cornerstones. Season generously, allowing the salt to penetrate the meat and enhance its natural flavors. Experiment with different seasonings to discover your favorite combinations. The arrangement of butter slices on top of the steak and letting the butter melt into the steak while it rests for 5 minutes, can enhance flavor as well.

Mastering the internal temperature of a steak, using a meat thermometer, and understanding the different levels of doneness is not just about following a guide; its about taking a culinary journey. Its a path that allows you to experiment with flavors, explore different cuts, and ultimately, create a dining experience that goes beyond the ordinary. With each perfectly cooked steak, you'll not only satisfy your appetite but also hone your skills and gain confidence in your ability to bring out the best in any cut of meat.

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