Steak Internal Temperature Guide: Doneness Chart + When to Pull It

Getting the steak internal temperature right is the difference between a perfectly cooked steak and an expensive disappointment. I cooked and photographed steaks at every doneness level for this guide, from rare through well-done. The trick isn't just knowing your target temperature. You need to know when to pull the steak from the heat so carryover cooking lands it exactly where you want it.

Use the steak temperature chart below for a quick answer. Then, check the photos to see exactly what each level of doneness looks like inside.

Steak Temperature Chart

Rather than trying to figure out how thick, how cold, or how long you need to cook your steak for, I've found that taking the steak off the heat a few degrees sooner than you want the final temperature is the KEY to cooking the perfect steak. I'm not sure why more websites don't talk about this - but this chart sums it up perfectly. And, there are some real life examples below so you can see what a cross-section should look like.

Doneness Level	Remove from Heat at (°F / °C)	Final Internal Temperature (°F / °C)
Rare	115-125°F (46-52°C)	120-130°F (49-54°C)
Medium Rare	125-130°F (52-54°C)	130-135°F (54-57°C)
Medium	130-140°F (54-60°C)	135-145°F (57-63°C)
Medium Well	140-150°F (60-66°C)	145-155°F (63-68°C)
Well Done	150-155°F (66-68°C)	155°F+ (68°C+)

Perfecting the internal temperature of steak is both an art and a science. But, luckily for us, in the last few years it's become more of a science, with plenty of tools to help us along the way (i.e. we don't have to rely on the 'hand-poke' technique. IYKYK).

Jump to:

• Steak Temperature Chart
• Why Does the Internal Temperature Even Matter?
• Is it Safe to Eat Rare Steak?
• Different Temperatures & Doneness Levels: Visual Guide
• Nailing the Perfect Steak
• Different Cooking Methods
• Amazing Steak Recipes to Try

Why Does the Internal Temperature Even Matter?

Internal temperature is the best way to know exactly how done your steak is. Different cuts have different textures, fat levels, and flavors, but temperature affects all of them.

From filet mignon to ribeye to striploin to tomahawk, any steak can become tough when it's overcooked. Knowing the internal temperature lets you control the doneness instead of relying on cooking time alone.

There are generally 5 main levels of doneness for a steak (this is what a server will ask you about if you order one at a restaurant):

• Well-done (160°F and up): This steak is cooked completely, all the way through. You won't see any pink on the inside as you cut into it. It can definitely lean towards being tough, dry, and chewy.
• Medium-Well (145°F-155°F): This will have a slight band of pink in the center, still lean towards being a firm and dry texture.
• Medium (135°F-145°F): A medium cooked steak will have a pink center, it will still be warm/hot in the center, juicy and slightly more tender than medium-well.
• Medium-Rare (130°F-135°F): The holy grail for most when it comes to internal steak temperatures. Most steakhouses and chefs will recommend you get your steak medium-rare to optimize the incredible tender texture and juiciness of the cut. It will be a pinkish-red in the center, but still warm.
• Rare (120°F-130°F): A rare steak will have a bright red center, a super soft and juicy texture, and the center may be slightly cool to the touch when you slice it.

Pro Tip: Download or screen shot the chart below and keep it handy next time you're cooking steak!

Everyone has their own preference for how they like their steak done. I've known people who love it well done, and will never deviate from this (it blows my mind, but to each their own). See the visual guide below for what your steak should look like when it's done.

Is it Safe to Eat Rare Steak?

The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F, followed by a three-minute rest. That’s higher than the temperatures typically used for rare steak.

Plenty of people still eat steak rare, blue, or even raw in dishes like steak tartare. However, eating raw or undercooked beef carries additional food-safety risk. Mechanically tenderized steaks require particular care because bacteria from the surface can be transferred into the meat.

Different Temperatures & Doneness Levels: Visual Guide

I cooked and photographed each steak below to show exactly what every level of doneness looks like. Use the photos alongside the temperature chart above to compare the color, texture, and center of your steak.

Nailing the Perfect Steak

Restaurants manage steak doneness by controlling temperature, thickness, and cooking method. You can do the same thing at home. These are the techniques I use to cook steak consistently:

Use a meat thermometer. This is the most reliable way I’ve found to hit the exact doneness I want. Check the thickest part of the steak as it cooks, regardless of your cooking method. For sous vide, the water bath controls the temperature, making doneness much easier to predict.

Use a thicker cut. find steaks around 1½–2 inches thick much easier to control. Thin steaks cook incredibly quickly, leaving very little room between your target temperature and overdone. A thicker steak gives you more time to build a great crust while controlling the temperature in the center.

Bring your steak closer to room temperature. I find steak easier to cook predictably when it isn't fridge-cold, especially with thicker cuts. Let it sit out for about 30–60 minutes before cooking. This gives you a more consistent starting temperature and better control over the final doneness.

Don't depend on timing. Recipes often say to cook steak for a specific number of minutes per side. That’s useful as a starting point, but thickness, cut, and cooking temperature can change the timing significantly. Use a meat thermometer and check it more than once if needed. Most of my steak recipes include timing guides for different cuts and thicknesses, but temperature should always make the final call.

Pull your steak 5–10°F before your target temperature. Steak continues cooking after it leaves the heat. This is called carryover cooking. I’ve found that removing it about 5–10°F below my final target prevents overcooking while it rests. For example, if I want a medium-rare steak to finish at 130–135°F, I’ll pull it around 125°F. See the chart above for exact temperatures at every level of doneness.

Different Cooking Methods

Not all cooking methods are created equal when it come to cooking steaks to the perfect internal temperature. I've tried pretty much all of them (including over an open fire. Delicious, but tricky).

Best: Reverse sear or sous vide

Both of these methods allow for precision and control over the temperature of the steak, and overall, I've gotten the best consistent results with these methods, hands down.

Reverse Sear Method: Slowly cooking the steak at a low temperature first allows for even cooking throughout, ensuring the desired internal temperature is reached without overcooking the outer layers.

Sous Vide Method: By vacuum-sealing the steak and cooking it in a water bath at a precise temperature, you have complete control over the internal temperature, resulting in consistent and perfect doneness every time.

Good: Grilling or Stove-Top Searing

Both of these methods are good, but leave more room for error. If you keep your meat thermometer handy though, you should be good to go. Just don't wander away during the cooking process.

Grilling: Provides intense direct heat, quickly searing the exterior of the steak while leaving the inside juicy. However, achieving precise internal temperatures can be challenging.

Stove-top Searing: Allows for high-heat searing, creating a flavorful crust on the steak. However, without careful monitoring, it's easy to overcook the steak, resulting in uneven doneness. I use this method for my filet mignon, where the steak gets a heard sear before finishing up in the oven.

Advanced: Over an open flame

While the flavor here is pretty unbelievable, it's just so hard to do. You have almost zero temperature control, making it almost impossible to know what's going on, unless you've packed your thermometer. Still a fun challenge though - highly encouraged!

Amazing Steak Recipes to Try

Now that you've got steak temperature and doneness down, put it to work with some of my favorite steak recipes.