Steak Temps & Doneness Guide: From Rare To Well-Done

03 May, 2025

Is the perfect steak really achievable in your own kitchen? With a little understanding of temperature, time, and technique, the answer is a resounding yes.

Grilling a steak may seem like a simple task, but there is actually some finesse to getting it rightespecially when it comes to doneness. The quest for the perfect steak is a journey of flavor and texture, a dance between the sear of the heat and the tender yielding of the flesh. Knowing how the different steak temperatures and doneness affect the flavor and texture will open the door to the culinary heights. Consider this a roadmap to steak perfection, guiding you from the rawest of preparations to a beautifully cooked, juicy, and flavorful meal.

Before you embark on your steak adventure, here's some key information about the target that will make you a culinary master.

Attribute	Details
Category	Culinary Techniques and Food Science
Objective	Mastering Steak Doneness
Key Concepts	Internal Temperatures, Doneness Levels, Cooking Methods (Grilling, Searing, Air Frying)
Essential Tools	Meat Thermometer, Cast Iron Skillet, Grill, Air Fryer (Optional)
Reference Website	Serious Eats: How to Cook the Perfect Steak

The journey of a perfect steak begins long before the sizzle of the pan or the dance over hot coals. It starts with understanding the language of temperature, the unspoken dialogue between the heat and the meat. A meat thermometer is your trusted translator, allowing you to read the steak's internal state. This tool is the most accurate way to determine the internal temperature of the meat. The goal is to remove the steak from the heat at the precise moment, accounting for residual heat that continues to cook the steak as it rests. This knowledge is how to avoid overcooking the steak.

Let's break down the doneness levels, from the most daring to the most well-done.

Extra Rare or Blue Steak: A particularly raw steak that is completely red, almost purple, and relatively cool inside with a tender and juicy texture. The internal temperature of a rare steak falls between 120F to 120F. To achieve this, remove the steak when it reaches 115F and let it rest for about 5 minutes before serving. This is the least cooked option, and it's not for the faint of heart. It presents with a bright red center and a very cool temperature, and a very tender and juicy texture. Rare steak does not need to be cooked for very long, but its still somewhat warm in the middle. Extra rare steak is also referred to as "blue steak" with an internal temperature between 115F and 125F. The center of the steak will be just barely warmed through. When pressing on the steak with your finger, you will feel the slightest bit of resistance.

Rare Steak: The internal temperature of a rare steak falls between 120F and 130F. It is mostly red to dark pink in the center with cooked edges. Rare steak 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. You reach rare when the internal temperature is 120 F to 130 F (49 C to 54 C). Pull off the grill at max 130F. That said, rare steak is still safe to eat as long as its internal temperature is at least 120. The chef will season the steak and place it on the grill. Let steaks sit at room temperature for at least 30 minutes before grilling, up to 2 hours.To cook a rare steak, sear it in a hot cast iron skillet for about three minutes per side over high heat, or until the internal temperature reads at least 125F. Then, let the steak rest for five to 10 minutes before slicing. The steak will become brown on the outside, but still remain very soft on the inside.

Medium Rare Steak: Medium rare steak is the golden standard. It's the most popular steak doneness and is a warm, red center with dark pink edges. This temperature range allows the proteins in the meat to coagulate, creating a tender and flavorful steak, while still maintaining a hint of juiciness. 130F to 135F (54C to 57C). The steaks will continue to rise by a few degrees as they rest. It spends a bit more time on the grill and when pressing on the steak with your finger, you will feel a bit more resistance. You may prefer a different doneness, but medium rare is highly recommended for most steaks.The internal temperature should be 135. Remove the steak from the heat when it reaches 135F, with a target. The final temperature should be 135.

Medium Steak: 130F to 135F (54C to 57C).

Well-Done Steak: The steak does not need to be cooked to 165F (74C).

Remember, if the temperature is skewed because it touches bone, gristle, or fat.

The method of cooking is also crucial, affecting both the flavor and the outcome. There are many ways to grill a perfect medium rare steak.

Grilling: Pat dry with paper towels and season as desired. Let the steaks sit at room temperature for at least 30 minutes before grilling, up to 2 hours. The time it takes to grill a steak will depend on the thickness of the steak, the weather, and your grill, but below are some guidelines for steaks about 1 inch thick. Turn the steak once, giving it 2 minutes and 30 seconds per side. For a medium-rare steak, you'll pull the steak off the grill when the internal temperature reads 125F. This is the best method to achieve bright red centers with slight char on the outside.

Air Frying: Lightly spray the basket with nonstick cooking spray. Place the desired number of servings in the air fryer, leaving 1 inch between pieces. Cook for 6 minutes, flip, and cook for an additional 6 minutes for medium rare, or until the desired temperature is reached. It is also a great way to make a perfect medium rare steak.

Searing: In this tutorial, we demonstrate how to cook a perfect medium rare 1 ribeye steak using the cold sear method. Since you gradually increase the temperature, the steak cooks steadily, making it easier to identify the precise moment that the steak reached the perfect steak temperature.

Here's a rough guide for internal temperatures:

Rare: 120F to 130F (49C to 54C)
Medium Rare: 130F to 135F (54C to 57C)
Medium: 140F to 145F (60C to 63C)
Medium Well: 150F to 155F (65C to 68C)
Well Done: 160F+ (71C+)

Guidelines for steak doneness for grilling:

1-inch-thick steaks:

Rare: 5 minutes total (2 minutes per side)
Medium Rare: 6-8 minutes total (3-4 minutes per side)
Medium: 8-10 minutes total (4-5 minutes per side)
Well Done: 12+ minutes total (6+ minutes per side)

Grill times and temperature for steak

5 then 3 minutes per side;

5 then 4 minutes per side;

When cooking the steak, it can be chewy depending on the cut. The risk of harmful bacteria is reduced at higher temperatures, but the safety of rare steak depends on factors like the source of the meat, handling, and cooking methods.

While the internal temperature is the most crucial factor, remember that the steaks will continue to rise a few degrees as they rest. Allowing the steak to rest for five to 10 minutes before slicing ensures the juices redistribute, leading to a more flavorful and tender result.

The Only Steak Temperature Chart You’ll Need Steak School

Details

The Ultimate Guide To Medium Rare Steak Perfection Temperature Explained

Details

Steak Temperature Guide Medium Rare, Rare, Or Well Done, 60 OFF

Details

Detail Author:

Name : Estefania Braun
Username : baby75
Email : ogreenholt@steuber.com
Birthdate : 1995-06-22
Address : 450 Emile Junctions Suite 633 West Skylaberg, ID 07419-0285
Phone : (281) 664-7705
Company : Bogan, Yundt and Feest
Job : Restaurant Cook
Bio : Neque voluptas accusamus possimus possimus blanditiis ipsa. Aliquam ut placeat quidem sit vel dolore.

Socials

twitter:

url : https://twitter.com/erickreynolds
username : erickreynolds
bio : Illum autem sed minima eos cupiditate. Cumque qui corrupti sed odit modi. Sit officiis eos quaerat.
followers : 1214
following : 757

instagram:

url : https://instagram.com/erick_xx
username : erick_xx
bio : Ipsum ut voluptas et debitis. Deserunt quia ut rerum ut. Voluptas vel nesciunt laudantium odio.
followers : 4283
following : 71