Steak Doneness: Perfect Internal Temperatures & Cooking Tips

05 May, 2025

Is achieving steak perfection an elusive quest? The art of the perfect steak, a culinary endeavor often shrouded in mystique, is in fact attainable with a little understanding and the right techniques.

The path to steak nirvana isn't paved with complex recipes or esoteric secrets. It begins with understanding the fundamental principles of heat and how it interacts with the delicate structure of the meat. A simple sear on the exterior, followed by precise temperature control, is the key to unlocking the full potential of a prime cut. The goal is a beautiful, flavorful crust on the outside, giving way to a tender, juicy interior. The center of the steak should be at the desired doneness, whether you prefer it rare, medium, or well-done.

Before we delve into the specifics of achieving steak perfection, let's clarify some of the key terminologies.

Here is the steak type doneness chart:

Steak Doneness	Internal Temperature (F)	Description
Blue Rare	115-120F (46-49C)	Seared exterior, red/purple interior, cool center, tender and juicy texture.
Rare	120-125F (49-52C)	Bright red center, warm to the touch.
Medium Rare	130-135F (54-57C)	Warm red center, pinkish brown edges.
Medium	135-145F (57-63C)	Warm pink center, golden color throughout, tender and juicy.
Medium Well	145-155F (63-68C)	Slightly pink center.
Well Done	155F + (68C +)	Cooked through, no pink color.

Here are some essential points to achieve the perfect steak.

The Sear: A good sear on the exterior is crucial. This creates a flavorful crust and locks in juices. Aim for a high-heat cooking method, such as grilling at 450F or a hot cast-iron skillet.
Temperature Control: Accurate temperature control is paramount. Using a meat thermometer is highly recommended.
Carryover Cooking: Keep in mind that the steak will continue to cook after it is removed from the heat. Allow for this by pulling the steak a few degrees below your target temperature.
Resting: Let the steak rest for several minutes after cooking to allow the juices to redistribute.

The recommended internal temperature for a rare steak is typically around 120F to 125F (49C to 52C). At this temperature, the steak will have a bright red center and will be warm to the touch. The outside should appear brown and properly seared on both sides, but cutting the steak open will reveal dark pink or red from top to bottom and side to side with, perhaps, a faint pink outline.

Blue steak is ready when it reaches an internal temperature of no more than 115 f to 120 f (46 c to 49 c). The center of the steak will be cool to just warm to the touch.

Internal temperature for steak cooking temperatures are relatively the same across all cuts of beef, but cooking times can vary based on the type, thickness and size of the steak.

Let your steak rest on the counter for 30 minutes to an hour before cooking. This allows it to come to room temperature and ensures that the internal temperature reading will be accurate.

Regularly check the steaks internal temperature with a meat thermometer to avoid overcooking.

After years and years of testing and experimentation, I am here to tell you all my best tips and tricks on getting your steak to the perfect temperature at home, every time.

Well, in order to determine if the meat is safe to eat, then you should measure its internal temperature.

So, the short answer is yes, medium done steak is safe to eat.

Understanding Doneness

The doneness of a steak refers to the level of cooking it has undergone, influencing its color, texture, and, most importantly, its flavor. From a vibrant, almost raw "blue" steak to a thoroughly cooked "well-done" steak, each level offers a unique culinary experience.

The temperature of steak medium rare is the most popular internal temperature of steak. Medium rare is how its usually served in restaurants, unless you specifically ask for it to be cooked at another temp.

Using a Meat Thermometer

Using your meat thermometer is the best way to know if your steak is done. Simply insert the thermometer into the thickest part of the steak. You'll want to avoid the bone or fat and use the temperature guide provided above.

Factors Influencing Steak Safety

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. Before breaking down different steak doneness levels, its important to consider the USDA recommended temperature for cooked steak. This is considered the safe minimal internal temperature to prevent foodborne illness.

However, keep in mind that the USDA guidelines have changed in recent years, and some chefs and food experts recommend cooking steak to a lower temperature to retain its juiciness and flavor.

The USDA recommends cooking steak to an internal temperature of 145F (63C).

Carryover Cooking Explained

A word about carryover cooking in steaks. In fact, heat tries its best to reach a state of equilibrium. When you take a steak out of a hot pan, the heat at the exterior of the steak will work its way into the steak, raising the temperature of the inside of the steak.

Understanding carryover cooking is critical. This is the phenomenon where the internal temperature of the steak continues to rise after it has been removed from the heat source. The exterior of the steak retains heat, and this residual heat continues to cook the steak. To account for this, pull the steak from the heat a few degrees before it reaches your target doneness.

Seasoning and Preparation

Seasoning is key. Before cooking, season the steak generously with salt and freshly ground black pepper. Seasoning should be applied evenly over the steak.

Pork Steak Considerations

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.

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