You pull the steak off the grill, poke it with a finger, and guess. Then you cut it open — and it’s gray all the way through. Sound familiar? Getting steak temperature right every single time comes down to one thing: knowing the internal temps for each steak doneness level and hitting them precisely. This guide covers every level from rare to well-done, with a full steak temperature chart, pull-off temps, visual cues, and resting guidance for maximum juiciness.
Steak Temperature Chart at a Glance
Use this doneness chart as your quick reference every time you grill. All temperatures are the final internal temperature after resting.
| Doneness | Internal Temp (°F) | Pull Off Heat At | Color | Texture |
|---|---|---|---|---|
| Rare | 120–125°F | 115°F | Bright red center | Very soft, buttery |
| Medium-Rare | 130–135°F | 125°F | Warm red to pink center | Soft, juicy, springy |
| Medium | 140–145°F | 135°F | Pink center, brown edges | Firmer, slight chew |
| Medium-Well | 150–155°F | 145°F | Slight pink in center | Firm, noticeably drier |
| Well-Done | 160°F+ | 155°F | No pink, gray-brown | Very firm, dense |
Steak Doneness Levels Explained
Every steak doneness level delivers a different eating experience. Here’s what to expect at each steak temperature — plus the best cuts to cook at each level.
Rare Steak (120–125°F)
A rare steak has a cool-to-warm, bright red center with a thin seared crust on the outside. The interior is deeply red, very soft, and almost melts on the tongue — more like raw meat with a warm surface than a traditionally cooked steak.
- Internal temperature: 120–125°F
- Pull off heat at: 115°F
- Color: Bright red throughout the center
- Texture: Very soft, buttery, little resistance
- Flavor: Bold, beefy, slightly metallic
- Best cuts: Filet mignon, beef tenderloin — tender cuts that can handle the near-raw texture
Rare is less common and is not recommended for ground beef, which must always reach 160°F.
Medium-Rare Steak (130–135°F)
Medium-rare is the sweet spot for most steak lovers and what most chefs recommend. At this steak temperature, the fat in the marbling has just begun to render, flooding the meat with rich, buttery flavor. The center is warm and red fading to pink at the edges, with a firm-but-yielding texture.
- Internal temperature: 130–135°F
- Pull off heat at: 125°F
- Color: Warm red to deep pink center
- Texture: Soft, juicy, springy — ideal balance of tenderness and structure
- Flavor: Rich, beefy, with full fat rendering
- Best cuts: Ribeye, New York strip, filet mignon, T-bone, porterhouse — these well-marbled cuts shine at medium-rare
Medium-rare is the doneness level most steak restaurants default to. It preserves the most juice and delivers the most complex beef flavor. For thick cuts, the reverse sear method is the most reliable way to hit medium-rare edge to edge.
Medium Steak (140–145°F)
Medium steak has a pink center with more brown at the edges. Most of the fat has rendered, and the steak is noticeably firmer than medium-rare. It’s slightly drier but still quite flavorful — and a popular choice for those who want less pink without losing all the juiciness.
- Internal temperature: 140–145°F
- Pull off heat at: 135°F
- Color: Pink center fading to brown-gray edges
- Texture: Moderately firm, some chew
- Flavor: Less pronounced than medium-rare, slightly roasted notes
- Best cuts: Sirloin, T-bone, strip steak — cuts with moderate marbling that still deliver good flavor at this temperature
Medium-Well Steak (150–155°F)
At medium-well, only a thin sliver of pink remains in the very center of the steak. The texture is noticeably firmer and drier than medium. Much of the fat has rendered out, so the flavor is more muted. It’s still a palatable steak with the right cut and preparation.
- Internal temperature: 150–155°F
- Pull off heat at: 145°F
- Color: Slight pink in the very center only
- Texture: Firm, noticeably drier
- Flavor: Mild, less beefy complexity
- Best cuts: Skirt steak (marinate first), flank steak (slice thin against the grain) — cuts that are often served at medium-well in fajitas and stir-fries
Well-Done Steak (160°F+)
A well-done steak is cooked through completely — no pink, gray-brown from edge to edge. The texture is very firm and dense. Fat has fully rendered out, and moisture loss is significant. A well-done steak is the hardest to keep juicy, but it can be done with the right approach.
- Internal temperature: 160°F+
- Pull off heat at: 155°F
- Color: Gray-brown throughout, no pink
- Texture: Very firm, dense, dry
- Flavor: More caramelized crust notes, less interior beefiness
- Best cuts: Leaner thin-cut steaks (skirt, cube steak) — if cooking well-done, use cuts that are typically braised or marinated, and slice thin to minimize toughness
If you prefer well-done, choose a well-marbled cut, cook it over lower heat to reduce moisture loss, and rest it fully before serving.
How to Use a Meat Thermometer on Steak
A meat thermometer is the only reliable way to nail the correct steak temperature. The finger-poke test, the timer, and cutting it open all leave too much to guesswork. Here’s how to use one correctly:
- Choose the right thermometer. An instant-read thermometer (like the ThermoWorks Thermapen or similar) gives you a reading in 2–3 seconds and is ideal for steaks. A leave-in probe thermometer works better for large roasts where you want continuous monitoring.
- Insert from the side, not the top. Push the probe horizontally through the thickest side edge of the steak, aiming for the geometric center. Inserting from the top gives you a surface reading, not a true center temp.
- Go through the thickest part. Avoid thin edges, fatty sections, and bones. The tip of the probe should be in the very center of the thickest part of the steak.
- Avoid fat pockets and bone. Fat and bone conduct heat differently than muscle. If the probe tip rests in fat, you’ll get a false high reading. If it touches bone, you may get a false reading in either direction.
- Wait for the reading to stabilize. Hold still for 2–3 seconds until the number stops climbing or fluctuating. Then read the temperature and remove from heat if you’ve reached your pull-off temperature.
Instant-read vs. leave-in probe: Instant-read thermometers are best for steaks because of the fast cook time. Leave-in probe thermometers are better for larger, slower-cooking cuts like brisket or roasts where you want continuous temp monitoring without repeatedly opening the grill.
Carryover Cooking and Pull-Off Temperatures
Carryover cooking is the process by which a steak’s internal temperature continues to rise after it’s been removed from the heat source. The residual heat trapped inside the meat keeps cooking it for several minutes post-grill. For steaks, expect 5–10°F of carryover temperature rise during the rest period. This means if you want a medium-rare steak at 130°F, you should pull it off the heat at 125°F and let carryover carry it to 130°F as it rests. Why this matters: Many people hit their target temperature on the grill, then rest the steak — only to find it’s overcooked when they cut it. The solution is to always pull early and let carryover do the final work.
| Doneness Level | Target Final Temp | Pull Off Heat At |
|---|---|---|
| Rare | 120–125°F | 115°F |
| Medium-Rare | 130–135°F | 125°F |
| Medium | 140–145°F | 135°F |
| Medium-Well | 150–155°F | 145°F |
| Well-Done | 160°F+ | 155°F |
How Long to Rest Steak After Cooking
Resting a steak is not optional — it’s where the juiciness is won or lost. When steak hits high heat, the muscle fibers contract and push juices toward the center. Resting lets those fibers relax and reabsorb the juices throughout the meat. Cut too soon, and those juices pour out on the cutting board instead of staying in your steak. How long to rest steak:
- Thin steaks (under 1 inch): Rest 3–5 minutes
- Standard steaks (1–1.5 inches): Rest 5–7 minutes
- Thick-cut steaks (1.5 inches or more): Rest 8–10 minutes
How to rest properly: Transfer the steak to a warm plate or wooden cutting board. You can loosely tent it with foil — this traps some warmth — but don’t seal it tightly or you’ll steam the crust and lose the sear. The temperature will continue to rise 3–5°F during this rest period (carryover cooking), so factor that into your pull-off temperature.
USDA Steak Temperature Recommendation
The USDA recommends a minimum internal temperature of 145°F for whole cuts of beef (steaks, roasts, chops), followed by a 3-minute rest. This falls in the medium to medium-well range on the doneness chart. For many steak lovers, this is higher than their preferred doneness. Here’s what to know:
- The USDA guideline is based on food safety for the general population, including vulnerable groups
- For healthy adults, medium-rare (130–135°F) is widely considered safe for whole muscle cuts like steaks, since harmful bacteria reside on the surface — which reaches safe temperatures during searing
- Ground beef is different: It must always reach 160°F, because grinding distributes surface bacteria throughout the patty
- When in doubt — especially for children, elderly individuals, pregnant women, or anyone immunocompromised — follow the USDA’s 145°F recommendation
Frequently Asked Questions
What temperature is medium-rare steak?
Medium-rare steak has a final internal temperature of 130–135°F. Pull the steak off the heat at 125°F and let carryover cooking bring it to the target range during the rest period. Medium-rare is the most popular doneness level — it delivers maximum juiciness and full fat rendering.
What temperature is well-done steak?
Well-done steak reaches an internal temperature of 160°F or higher. Pull it off the heat at 155°F. At this steak temperature, there’s no pink remaining and the meat is gray-brown throughout. Well-done is the driest doneness level, so choosing a marbled cut and resting fully helps retain what moisture remains.
What temperature is medium steak?
Medium steak has an internal temperature of 140–145°F. Remove it from heat at 135°F. The center will be pink with brown edges, and the texture is moderately firm. Medium is a good option for people who want less pink than medium-rare while retaining decent juiciness.
Is medium-rare steak safe to eat?
For healthy adults, medium-rare steak (130–135°F) is generally considered safe. Pathogens like E. coli and Salmonella reside on the surface of whole muscle cuts, and those surfaces reach safe temperatures during the sear. The USDA’s 145°F guideline is a conservative standard for broader populations. That said, always consult your own health situation and preference. Ground beef must always reach 160°F regardless.
What is carryover cooking for steak?
Carryover cooking is when a steak’s internal temperature continues to rise after being removed from heat, due to residual heat stored in the meat. Steaks typically carry over 5–10°F. This is why you pull your steak off the grill 5°F before your target temperature — it will finish cooking during the rest.
How long should I rest steak after cooking?
Rest time depends on thickness. Thin steaks (under 1 inch) need 3–5 minutes. Standard 1–1.5 inch steaks need 5–7 minutes. Thick-cut steaks 1.5 inches or more need 8–10 minutes. Resting allows muscle fibers to reabsorb juice — cutting too soon sends that juice onto the board instead of your plate.
How do I check steak doneness temperature without a thermometer?
Without a meat thermometer, you’re estimating. The most reliable non-thermometer method is the hand/finger test: compare the firmness of the steak to the fleshy part of your palm below your thumb. Relaxed hand = rare. Touch thumb to index finger = medium-rare. Thumb to middle finger = medium. Thumb to ring finger = medium-well. Thumb to pinky = well-done. This is an approximation — a thermometer is always more accurate.
What is the best doneness for ribeye steak?
Ribeye is best cooked to medium-rare (130–135°F). Ribeye’s heavy marbling melts and bastes the meat from the inside at this temperature, creating extraordinary richness and juiciness. Cooking a ribeye past medium causes the fat to render out completely, leaving it drier and less flavorful.
What is the best doneness for filet mignon?
Filet mignon is best at rare to medium-rare (120–135°F). It’s an extremely lean, tender cut — cooking it beyond medium causes noticeable dryness since there’s very little fat to compensate. Medium-rare at 130–135°F is the classic choice, giving a warm red center with a luxuriously silky texture.
What is the difference between medium and medium-well steak?
Medium steak (140–145°F) has a distinctly pink center with some red tones. Medium-well (150–155°F) has only a faint sliver of pink in the very center surrounded by gray-brown meat. Medium is noticeably juicier and more tender. Medium-well is firmer and drier, with most of the fat rendered out. The 10–15°F difference is significant in texture and moisture.
Should I pull steak off heat before it reaches my target temperature?
Yes — always. Pull your steak 5°F before your target final temperature. Carryover cooking will add those final degrees during the rest period. If you wait until the thermometer hits your target before pulling, the steak will overshoot by 5–10°F and end up one doneness level above what you wanted.
Can I cook a steak well-done and still keep it juicy?
It’s difficult but possible with the right approach. Choose a well-marbled cut like ribeye — the abundant fat renders slowly and provides internal moisture longer. Cook over lower, more indirect heat rather than a raging fire to slow the moisture loss. Baste with butter during cooking. Rest fully for 8–10 minutes. Slice thin. Well-done steak will always be drier than medium-rare, but these techniques minimize the damage.
Getting Steak Temperature Right Every Time
Nailing steak doneness is a skill, and the foundation of that skill is mastering steak temperature. The steak doneness charts above give you exact targets — use them every time you fire up the grill. Invest in a quality instant-read thermometer, pull your steak 5°F early for carryover, and always rest before you cut. Every steak doneness level from rare to well-done has its place — knowing the exact steak temperature for each means you’ll hit your target every single time. Ready to put these temperatures to work? See our complete steak grilling guide for technique from start to finish. For temperatures on other proteins — chicken, pork, salmon, and more — see our complete internal meat temperature guide.
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