A perfectly cooked steak starts with the right heat — and this Steak Temperature Guide will help you master it every time. From that first slice through a juicy ribeye to the last bite bursting with flavor, everything depends on one thing: temperature. This steak temperature guide shows you exactly how to hit your ideal doneness every time, whether you’re grilling outdoors or pan-searing at home.
Understanding Steak Doneness
Steak doneness refers to how thoroughly a steak is cooked — from cool and red in the center to fully browned throughout. Each level corresponds to a specific internal temperature that determines the flavor, texture, and juiciness of your steak. While the USDA recommends a minimum of 145°F / 63°C, most chefs prefer slightly lower temps for maximum tenderness and taste.
Steak Doneness Temperature Chart
| Doneness | Internal Temp (°F) | Internal Temp (°C) | Look & Texture |
|---|---|---|---|
| Blue Rare | 110–115°F | 43–46°C | Very red, cool center; barely cooked |
| Rare | 120–125°F | 49–52°C | Red, cool-warm center; very soft and juicy |
| Medium Rare | 130–135°F | 54–57°C | Warm red-pink center; ideal balance of flavor and tenderness |
| Medium | 140–145°F | 60–63°C | Pink center; firm but still juicy |
| Medium Well | 150–155°F | 66–68°C | Faint pink center; mostly brown and firm |
| Well Done | 160°F+ | 71°C+ | Brown throughout; least juicy |
How to Use This Steak Temperature Guide
Keep this Steak Temperature Guide next to you while grilling or pan-searing. Check the temperature range for your desired doneness, pull the steak about 5°F (3°C) earlier to account for carryover cooking, and let it rest before slicing.
How to Check Steak Temperature
- Use a meat thermometer: Insert into the thickest part of the steak, avoiding bone or fat. Wait a few seconds for an accurate reading.
- The touch test: Press the center of the steak and compare the firmness to your hand — relaxed (rare), index finger (medium rare), middle (medium), ring (medium well), pinky (well done).
- Rest your steak: After cooking, rest 5–10 minutes so the juices redistribute and the temperature evens out.
Pro tip: Save this page so you can use the Steak Temperature Guide as a quick reference every time you cook.
Cooking Methods for Perfect Results
1. Pan-Searing (Cast Iron)
- Pat your steak dry and season generously with salt.
- Heat a cast-iron skillet until very hot; add oil with a high smoke point.
- Sear each side for 1–2 minutes until a golden-brown crust forms.
- Add butter, garlic, and herbs; baste for 30–60 seconds.
- Use a thermometer to reach your target temperature, then rest before slicing.
2. Reverse Sear (for thick cuts)
- Preheat oven to 250–275°F (120–135°C).
- Cook steak on a rack until it’s 5°F below your target temp.
- Finish by searing both sides in a very hot skillet or on the grill.
3. Grilling
- Set up two zones: direct high heat and indirect medium heat.
- Sear each side for 1–2 minutes on high heat, then move to indirect heat.
- Cook until desired doneness, checking with a thermometer.
Best Cuts by Doneness
- Rare–Medium Rare: Ribeye, filet mignon, or New York strip — high marbling, tender texture.
- Medium–Medium Well: Sirloin, hanger, or flank — great balance of flavor and structure.
- Well Done: Leaner cuts like skirt or thin sirloin; use marinades to keep them juicy.
Flavor Tips for Steak Perfection
- Salt ahead of time: Season 40–60 minutes before cooking to draw out moisture and enhance the crust.
- Sear hot: A high-temperature sear caramelizes the surface, creating rich, savory flavor.
- Butter baste: Add butter, garlic, and thyme during the last minute for restaurant-style aroma.
- Slice against the grain: Always cut perpendicular to the muscle fibers for tenderness.
Common Steak Mistakes to Avoid
- Not salting early enough — leads to weak crust.
- Cooking straight from the fridge — causes uneven doneness.
- Piercing with a fork — lets the juices escape.
- Skipping the resting step — dries out the steak.
Steak Temperature FAQ
What temperature is medium-rare steak?
130–135°F (54–57°C). Pull from heat at 125–130°F to allow for carryover cooking.
Do I need a thermometer to cook steak?
Yes — it’s the most reliable way to achieve perfect doneness. The touch test can work, but it’s less precise.
If you enjoyed this Steak Temperature Guide, here are a few more meaty favorites you’ll love:
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Whether you’re grilling steak or trying new hearty recipes, these collections are full of comfort, flavor, and inspiration for every meat lover.
For more detailed cooking temperature charts and food safety information, visit the official USDA Food Safety Guide. You can also explore helpful grilling tips at Serious Eats.
Why should I let steak rest?
Resting allows juices to redistribute and the temperature to stabilize, resulting in a juicier, more flavorful steak.
Is rare steak safe to eat?
The USDA recommends 145°F/63°C with a 3-minute rest for safety. Many chefs prefer slightly lower temps for taste, but always handle meat properly.
Enjoy your perfectly cooked steak! 🔥