Steak Temperature Chart: Internal Temps for Every Doneness Level
A steak temperature chart is the single most useful tool in any cook’s arsenal. Whether you’re cooking over charcoal, in a cast iron skillet, or using the reverse sear method, internal temperature is the only reliable measure of doneness. Here are the exact numbers you need.
Steak Temperature Chart (°F and °C)
Use a reliable instant-read thermometer and pull your steak 5°F below your target. Carryover cooking will do the rest.
| Doneness | Pull Temp (°F) | Final Temp (°F) | Final Temp (°C) | Texture |
|---|---|---|---|---|
| Blue Rare | 110°F | 115°F | 46°C | Cool, almost raw center |
| Rare | 120°F | 125°F | 52°C | Cool red center |
| Medium Rare | 125°F | 130–135°F | 54–57°C | Warm red center, juicy |
| Medium | 135°F | 140–145°F | 60–63°C | Pink center, firmer |
| Medium Well | 145°F | 150–155°F | 66–68°C | Slightly pink, less juicy |
| Well Done | 155°F+ | 160°F+ | 71°C+ | Gray throughout, firm |
Chef’s tip: Medium rare (130–135°F) is the sweet spot for most cuts. Fat renders, juices redistribute, and texture hits peak tenderness.
Understanding Carryover Cooking
Carryover cooking happens when you remove the steak from heat. The exterior is hotter than the center, and heat continues moving inward — raising the internal temperature by 5–10°F during resting.
- Thin steaks (under 1 inch): Rise ~5°F — pull at target minus 5°F
- Thick steaks (1.5–2 inches): Rise ~8–10°F — pull at target minus 8–10°F
- Reverse-seared steaks: Minimal rise (low and slow already equalized temp) — pull at target minus 3°F
Best Doneness by Steak Cut
Not all cuts peak at the same temperature. Fat content, muscle fiber structure, and thickness all affect when a steak hits its best texture.
| Cut | Recommended Doneness | Target Temp (°F) | Why |
|---|---|---|---|
| Ribeye | Medium Rare | 130–135°F | Fat cap renders, marbling liquefies |
| New York Strip | Medium Rare – Medium | 130–145°F | Dense muscle benefits from slight extra heat |
| Filet Mignon | Medium Rare | 130–135°F | Low fat means drying out is the enemy |
| T-Bone / Porterhouse | Medium Rare | 130°F | Two muscles = cook to tender side (tenderloin) |
| Flank / Skirt | Medium Rare | 130–135°F | Go higher and these chewy cuts get tough fast |
| Chuck / Rump | Medium – Medium Well | 140–150°F | Collagen needs more heat to soften |
How to Take Steak Temperature Correctly
- Use an instant-read thermometer — probe leaves as thick as 1/8 inch give you a reading in 2–3 seconds
- Insert from the side — not the top. You want the probe tip centered in the thickest part of the meat
- Avoid bone and fat — both register higher temperatures than the surrounding muscle
- Check multiple spots on T-bone and thick cuts — the strip side runs hotter than the tenderloin
- Clean between readings — cross-contamination matters on raw-to-rare steaks
T-Bone trap: The strip side of a T-bone cooks faster than the tenderloin. Aim your thermometer at the tenderloin — if it’s at 130°F, the strip is already done.
What Each Doneness Level Looks Like
Visual cues help, but they’re not reliable on their own. Use them alongside temperature for confirmation.
- Rare (125°F): Deep red center, cool to the touch, very soft when pressed
- Medium Rare (135°F): Bright pink-red center, slightly warm, springs back slowly
- Medium (145°F): Pink center surrounded by gray, warm, moderate resistance
- Medium Well (155°F): Thin pink line in center, firm but not hard
- Well Done (160°F+): Uniform gray-brown, firm throughout, minimal juice
Resting: The Final Step
Once your steak hits the pull temperature, rest it. Resting allows juices — forced toward the center by heat — to redistribute throughout the meat. Skip this step and those juices end up on your cutting board.
- Thin steaks (under 1 inch): 3–5 minutes
- Standard steaks (1–1.5 inches): 5–8 minutes
- Thick steaks (1.5+ inches): 8–10 minutes
- Tent loosely with foil if resting more than 5 minutes to retain heat without steaming
Frequently Asked Questions
What temperature is medium rare steak?
Medium rare steak has a final internal temperature of 130–135°F (54–57°C). Pull it off heat at 125°F and let carryover cooking do the rest.
What temperature should I pull steak off the grill?
Pull it 5–8°F below your target doneness temperature. For medium rare, that means pulling at 125°F. The steak will rise to 130–135°F while resting.
Is 145°F safe for steak?
Yes. The USDA recommends a minimum internal temperature of 145°F (63°C) for whole beef cuts, followed by a 3-minute rest. This is considered medium doneness. Note that many people safely eat rarer steaks — the risk lies mainly in ground beef, not whole muscle cuts.
Can I use a meat thermometer on a thin steak?
Yes, but insert from the side rather than the top. For steaks under 3/4 inch, use a thin-probe thermometer and angle it in at a low angle to get an accurate center reading.
What’s the difference between pull temperature and final temperature?
Pull temperature is when you remove the steak from the heat source. Final temperature is what the steak reaches after resting, accounting for carryover cooking. Always use pull temperature to time your cook.
