Article: Best Steak Temperatures for Every Doneness: A Complete Guide
Best Steak Temperatures for Every Doneness: A Complete Guide
Whether you’re grilling a ribeye, searing a filet mignon in cast iron, or reverse-searing a thick New York strip, one question matters more than almost any other:
What temperature should steak be cooked to?
The difference between a perfectly cooked steak and an overcooked one often comes down to just a few degrees.
While cooking times vary depending on steak thickness, grill temperature, and cooking method, internal temperature provides a reliable way to achieve consistent results every time.
In this guide, we’ll break down the best steak temperatures for every level of doneness, explain carryover cooking, and help you choose the ideal temperature for your favorite cut.
Quick Answer: Steak Temperature Chart
|
Doneness |
Pull From Heat |
Final Temperature |
|---|---|---|
|
Rare |
120–125°F |
125–130°F |
|
Medium Rare |
125–130°F |
130–135°F |
|
Medium |
135–140°F |
140–145°F |
|
Medium Well |
145–150°F |
150–155°F |
|
Well Done |
155°F+ |
160°F+ |
For most premium steaks, medium-rare (130–135°F) delivers the best balance of tenderness, juiciness, and flavor.
Why Internal Temperature Matters
Cooking steak based solely on time can lead to inconsistent results.
Variables such as:
- Steak thickness
- Cooking method
- Grill temperature
- Fat content
- Starting temperature
All affect how quickly a steak cooks.
An instant-read thermometer removes the guesswork.
Instead of hoping your steak is medium-rare, you’ll know.
Understanding Carryover Cooking
One of the biggest mistakes home cooks make is waiting until the steak reaches their target temperature before removing it from the heat.
Steaks continue cooking after they’re removed.
This process is called carryover cooking.
Typically, steak temperature rises:
- 5–10°F during resting
- Sometimes more for thicker cuts
That’s why we recommend pulling steaks slightly before their final target temperature.
Rare Steak (125–130°F)
Pull Temperature
120–125°F
Final Temperature
125–130°F
What It Looks Like
A rare steak has:
- Cool red center
- Very soft texture
- Minimal internal cooking
Best Cuts for Rare
Rare steaks showcase the natural texture of premium beef but aren’t everyone’s preference.
Medium-Rare Steak (130–135°F)
Pull Temperature
125–130°F
Final Temperature
130–135°F
What It Looks Like
A medium-rare steak features:
- Warm red center
- Maximum juiciness
- Tender texture
- Excellent marbling expression
Why Most Steak Lovers Prefer Medium-Rare
Medium-rare allows the fat and marbling to begin rendering without sacrificing moisture.
This temperature range provides:
- Better tenderness
- More flavor
- Better texture
For premium Black Angus beef, medium-rare is often considered the sweet spot.
Best Cuts for Medium-Rare
Medium Steak (140–145°F)
Pull Temperature
135–140°F
Final Temperature
140–145°F
What It Looks Like
Medium steak offers:
- Warm pink center
- Slightly firmer texture
- Less moisture than medium-rare
Many diners prefer medium because it provides a balance between tenderness and a more fully cooked appearance.
Best Cuts for Medium
Medium-Well Steak (150–155°F)
Pull Temperature
145–150°F
Final Temperature
150–155°F
What It Looks Like
- Slight trace of pink
- Firm texture
- Noticeably less juice
At this stage, many premium cuts begin losing some of their natural tenderness.
Well-Done Steak (160°F+)
Pull Temperature
155°F+
Final Temperature
160°F+
What It Looks Like
- Fully cooked throughout
- Little to no pink
- Firm texture
While some diners prefer well-done steak, premium cuts generally shine best at lower temperatures where marbling remains more expressive.
Best Temperatures by Steak Cut
Ribeye
Recommended: 130–135°F
The marbling in ribeye benefits tremendously from medium-rare cooking.
New York Strip
Recommended: 130–140°F
The strip’s firmer texture performs well between medium-rare and medium.
Filet Mignon
Recommended: 125–135°F
Because filet is naturally lean and tender, lower temperatures help preserve moisture.
Flat Iron Steak
Recommended: 130–135°F
Flat iron is one of the most tender cuts after tenderloin and performs beautifully at medium-rare.
Picanha
Recommended: 130–135°F
The fat cap begins rendering perfectly in this range.
What Is Picanha? The Brazilian Steakhouse Cut Every Griller Should Know
Tri-Tip
Recommended: 130–140°F
Tri-tip maintains excellent texture and flavor when cooked between medium-rare and medium.
What Is Tri-Tip? The California Classic Every Griller Should Know
Best Methods for Measuring Steak Temperature
Instant-Read Thermometer
The gold standard.
Fast, accurate, and easy to use.
Insert the probe into the thickest part of the steak.
Leave-In Probe Thermometer
Ideal for:
- Reverse searing
- Smoking
- Thick-cut steaks
Provides continuous monitoring without opening the grill.
Finger Test
While experienced cooks sometimes estimate doneness by feel, a thermometer is always more reliable.
Common Steak Temperature Mistakes
Not Resting the Steak
Resting allows juices to redistribute and carryover cooking to finish.
Allow:
- 5 minutes for thinner steaks
- 10 minutes for thick steaks
Pulling Too Late
Remember:
Steaks continue cooking after removal.
Pull early.
Measuring Too Close to the Surface
Always check the center of the thickest portion.
Using Time Instead of Temperature
A thermometer provides consistency.
Cooking times don’t.
Frequently Asked Questions
What temperature should steak be cooked to?
Most steak lovers prefer medium-rare, which finishes between 130°F and 135°F.
Is medium-rare steak safe to eat?
Yes. Whole muscle steaks are generally considered safe when cooked properly and handled correctly.
How much does steak temperature rise while resting?
Most steaks rise approximately 5–10°F during carryover cooking. The outside is warmer than the inside and this gradually raises the internal temperature while resting.
What temperature should ribeye be cooked to?
Ribeye is best served medium-rare, finishing around 130–135°F.
Should I use a thermometer for steak?
Absolutely. An instant-read thermometer is the most reliable way to achieve consistent doneness.
Related Grill Skills Articles
Want to take your steak game even further?
Explore these guides:
- How to Cook Steak in a Cast Iron Skillet
- What Is Picanha? The Brazilian Steakhouse Cut Every Griller Should Know
- What Is Tri-Tip? The California Classic Every Griller Should Know
-
Why Pecan Oil and Beef Tallow Are the Best Fats for Cooking
Ready to Put Your Thermometer to Work?
The right temperature can transform a good steak into a great one.
Start with premium Black Angus beef from 44 Farms and cook with confidence knowing exactly when your steak is done.
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