Steak Temperature Guide: Perfect Doneness Every Time

The ideal internal temperature for steak depends on your preferred doneness level: rare (120-130°F), medium-rare (130-135°F), medium (135-145°F), medium-well (145-155°F), and well-done (155°F+). For food safety, the USDA recommends a minimum internal temperature of 145°F (63°C) with a 3-minute rest period for steaks.

Getting steak temperature right separates a perfectly juicy cut from a disappointing meal. As a professional chef with years of experience in high-end restaurants, I've seen countless home cooks struggle with this fundamental cooking skill. This guide delivers precise temperature targets backed by food science and culinary expertise—so you can consistently achieve restaurant-quality results at home.

Why Steak Temperature Matters More Than You Think

Temperature isn't just about doneness—it's the key to food safety, texture, and flavor development. Undercooked steak risks E. coli and other pathogens, while overcooked steak becomes tough and dry. The proteins in meat begin to denature at specific temperatures, releasing juices and changing texture dramatically with just a few degrees difference.

Doneness Level	Internal Temperature (°F)	Internal Temperature (°C)	Visual Characteristics
Rare	120-130°F	49-54°C	Cool red center, very soft texture
Medium-Rare	130-135°F	54-57°C	Warm red center, slightly firm yet yielding
Medium	135-145°F	57-63°C	Warm pink center, firm but juicy
Medium-Well	145-155°F	63-68°C	Slightly pink center, firm texture
Well-Done	155°F+	68°C+	Little to no pink, very firm and dry

USDA Food Safety Guidelines You Must Know

According to the USDA Food Safety and Inspection Service, steaks should reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest period to ensure food safety. This recommendation balances pathogen elimination with maintaining quality—though many chefs prefer cooking to lower temperatures for premium cuts like filet mignon or ribeye when sourced from reputable suppliers.

How to Measure Temperature Accurately Every Time

Your thermometer placement and type dramatically affect readings:

• Digital instant-read thermometers provide the most accurate results in 3-5 seconds
• Insert probe horizontally into the thickest part, avoiding bone or fat
• Take multiple readings across the steak for even cooking verification
• Calibrate your thermometer monthly using ice water (32°F/0°C) or boiling water (212°F/100°C)

The Critical Role of Carryover Cooking

Many home cooks ruin perfectly good steak by ignoring carryover cooking—the continued temperature rise after removal from heat. Food science explains this phenomenon: residual heat from the outer layers transfers inward, raising the internal temperature 5-15°F (3-8°C) during resting. This is why you should remove steak from heat 5°F below your target temperature:

• Thin cuts (under 1.5 inches): Remove 5°F below target
• Thick cuts (1.5+ inches): Remove 10-15°F below target
• Cooked in oven: Expect more carryover than stovetop

Resting Time Guidelines Based on Cut Size

Resting allows juices to redistribute through the meat's protein structure. The optimal resting time depends on steak thickness:

• 1-inch thick steaks: 5 minutes minimum
• 1.5-inch thick steaks: 7-10 minutes
• 2-inch thick steaks or larger: 10-15 minutes

Cover loosely with foil to retain heat without trapping steam that would soften the crust.

What to Do When You Don't Have a Thermometer

While a thermometer is essential for precision, these visual and tactile indicators can help in a pinch:

• Rare: Very soft when pressed, bright red center
• Medium-rare: Soft with slight resistance, warm red center
• Medium: Slightly firm, pink center
• Medium-well: Firm with little give, small amount of pink
• Well-done: Very firm, little to no pink

Use the "hand test" technique: compare the firmness of your steak to the fleshy part of your palm below the thumb when making different hand shapes.

Common Steak Temperature Mistakes to Avoid

Even experienced cooks make these critical errors:

• Not allowing enough time for the thermometer to stabilize
• Opening the grill lid too frequently during cooking
• Resting on a cold surface that draws heat away
• Using the same thermometer for sweet and savory foods without proper cleaning
• Not accounting for altitude (boiling point drops 1°F per 500 feet elevation)

What is the minimum safe temperature for steak according to USDA guidelines?

The USDA recommends cooking steaks to a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest period. This temperature ensures harmful bacteria like E. coli are eliminated while maintaining reasonable quality.

Why does my steak temperature rise after I take it off the heat?

This is called carryover cooking. Even after removing from heat, residual heat from the outer layers continues transferring inward, raising the internal temperature 5-15°F. Thicker cuts experience more carryover than thinner ones. This is why you should remove steak 5-15°F below your target temperature.

How long should I rest my steak before serving?

Resting time depends on thickness: 1-inch steaks need 5 minutes minimum, 1.5-inch steaks require 7-10 minutes, and 2-inch or thicker cuts benefit from 10-15 minutes. Resting allows juices to redistribute through the meat's protein structure for maximum juiciness.

Can I rely on color alone to determine steak doneness?

Color alone is unreliable as factors like meat pH, carbon monoxide packaging, and cooking method affect appearance. A properly calibrated thermometer is the only accurate method. Some steaks may appear pink even at safe temperatures due to myoglobin reactions, while others may brown before reaching safe temperatures.