Steak Doneness Guide: Temps & Tips For Perfect Steaks

03 May, 2025

What is the secret to achieving steak perfection, ensuring a succulent, flavorful experience every single time? Mastering the art of steak doneness is the key, transforming a simple cut of meat into a culinary masterpiece.

The journey to steak nirvana begins with understanding the language of temperatures. Each degree marks a step towards a different texture and taste profile, offering a unique experience with every bite. Whether you crave a barely-seared blue rare or a thoroughly cooked well-done, knowing the internal temperature is paramount. Don't let the fear of overcooking ruin your steak. Instead, embrace the knowledge that will make every meal a moment to remember.

To truly understand the nuances of steak doneness, let's delve into the specific temperature ranges that define each level, accompanied by cooking times and tips that will ensure your success.

First, consider the fundamentals of grilling steak. Many variables can influence cooking time, from the thickness of the cut to the intensity of the heat source. Remember, it's always better to err on the side of caution, aiming to slightly undercook the steak than overcook it. Because we can always add more time.

The following table provides a comprehensive guide to steak doneness levels, their corresponding internal temperatures, and the characteristics of each:

Doneness Level	Internal Temperature (F)	Characteristics	Recommended Cut	Grilling time per side
Blue Rare	115-120F (46-49C)	Very rare, almost raw; cooked on the outside with a warm, light pink center. The least done of all steaks, blue rare steak is not far removed from raw meat or sashimi.	Filet Mignon, Ribeye	5 then 3 minutes per side;
Rare	120-130F (49-55C)	Red center, warm. Cook to an internal temperature of 120 to 130 f.	Sirloin, New York Strip	5 then 3 minutes per side;
Medium Rare	130-140F (55-60C)	Warm, red center. This is the recommended level of doneness for a good steak.	Ribeye, Filet Mignon	5 then 4 minutes per side;
Medium	140-150F (60-65C)	Warm, pink center.	New York Strip, Sirloin	6 then 30 seconds
Medium Well	150-155F (65-68C)	Slightly pink center. The meat will retain just a little bit of pink color inside and will still be tender but not as much as other lower temperature levels	Top Sirloin, Tri-Tip	8 to 9 minutes per side
Well Done	160F+ (71C+)	No pink. The meat is grey from edge to edge. Its thoroughly hot but has a firm and dry texture. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture.	Avoid this doneness level whenever possible	As per requirement, but the meat will become drier and less tender than most people like.

The USDA recommends that steaks and roasts be cooked to 145F (medium) and then rested for at least 3 minutes. Ground beef should be cooked to a minimum of 160F (well done) to ensure food safety.

Here are some of the specific aspects to consider when grilling your steak to perfection:

Tools of the Trade: A reliable meat thermometer is your most valuable asset. Insert the thermometer into the thickest part of the steak to get an accurate reading.
Resting Time: After grilling, let the steak rest for five to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Cut Selection: Choose the right cut for your desired doneness. Different cuts have varying fat content and texture, which will affect how they cook.
Gauging Doneness: When the steak is medium well doneness level is reached at 150f internal temperature. While many experts say it's safe to consume meat that hasn't come all the way up to 145f, for those who are elderly or immunocompromised, it's better to err on the safe side.

Beyond the classic doneness levels, the world of steak offers even more creative preparations:

Tartare: This dish features finely chopped raw meat, seasoned and served cold.
Black and Blue: This method involves searing the outside of the steak aggressively, leaving the inside very rare.

Achieving culinary excellence with steak is not a daunting task; it's an art form that can be mastered with patience and knowledge. This guide is designed to help you create each and every meal a memorable experience. Embrace the journey, experiment with different temperatures, and discover your perfect steak!

The Only Steak Temperature Chart You’ll Need Steak School

Details

Steak Temperature Chart Visual Steak Doneness Guide

Details

Steak Doneness Guide Temperatures, Tips, and Timing The Kitchn

Details

Detail Author:

Name : Judy Gleason
Username : htorp
Email : zechariah87@bradtke.biz
Birthdate : 1997-01-22
Address : 79676 Maxime Plaza Apt. 198 Batzside, MS 98683
Phone : 949-416-5176
Company : Johns and Sons
Job : Meter Mechanic
Bio : Velit eius beatae quidem iusto pariatur. Ut quia debitis provident natus inventore ea. Sit maxime natus natus magni. Excepturi unde qui dolorem in.

Socials

instagram:

url : https://instagram.com/shaylee.turcotte
username : shaylee.turcotte
bio : Ut dolorem et ad eum placeat sit non voluptas. Voluptate velit qui quod. Voluptates ut ut quaerat.
followers : 1994
following : 691

facebook:

url : https://facebook.com/shaylee_turcotte
username : shaylee_turcotte
bio : Nihil placeat vitae ut laudantium culpa quidem quidem.
followers : 6608
following : 446

linkedin:

url : https://linkedin.com/in/shaylee2780
username : shaylee2780
bio : Id doloribus asperiores ut velit eaque quos iste.
followers : 3087
following : 2981

twitter:

url : https://twitter.com/shaylee.turcotte
username : shaylee.turcotte
bio : Excepturi perspiciatis minima qui autem minus. Quibusdam deleniti voluptates voluptas odio voluptas aspernatur qui.
followers : 372
following : 784