In this sizzling steak temperature guide, learn the difference between rare, medium-rare, medium, medium-well, and well-done to discover the secrets to cooking your perfect steak to your desired degree of doneness.
Jump To
Achieving that perfect, juicy steak doesn’t require guesswork—it all starts with understanding the correct internal temperatures. Whether you're searing steak on a cast iron skillet or firing up the backyard grill, this guide ensures you’ll never overcook or undercook a steak again.
USDA safety considerations
Before breaking down different steak doneness levels, it’s important to consider the USDA recommended temperature for cooked steak.
They advise cooking raw beef, including steak, to an internal target temperature of 145°F with a 3-minute resting period. This is considered the safe minimal internal temperature to prevent foodborne illness.
They also recommend using a digital thermometer to get the most accurate temperature reading.
Diners who are very young, elderly, pregnant, or have compromised immune systems are most at risk if steaks are prepared below that temperature.
Restaurants around the U.S. offer steaks cooked below 145°F. To do so, the FDA requires them to include a consumer advisory statement on their menus about the risks of eating raw or undercooked items.
So why are rare and medium-rare steaks so popular despite these safety guidelines?
Because steaks cooked to medium-rare or rare have a more enjoyable mouthfeel, taste, and texture for many diners. Plus, the restaurants are confident in the safety protocols followed while sourcing their meat.
At home, if you’re aiming for a steak below the USDA minimum, always buy high-quality beef from trusted sources. Look for well-marbled cuts and consider premium beef, such as USDA Prime or heritage breeds like Angus or Wagyu.
Then, season it with a good steak rub and cook it in a skillet, on a grill, or a griddle.
If you’re concerned about going below that temperature or you fall into the high-risk category, you can also obtain great tenderness, juiciness, and flavor by cooking beef that’s graded USDA prime. Certain cattle breeds like Angus and Wagyu are also known for more marbling and better tenderness.
Steak Doneness Levels
Some experienced chefs can tell a steak's doneness by feeling it. If you press on the steak, the proteins will be looser the rarer it is. As it cooks, the steak will become firm.
The most accurate method for measuring the internal temperature of a steak is to use an instant-read thermometer.
Always insert the thermometer from the side, not the top. This helps you reach the center and avoids hitting bone or fat, which can distort readings.
While the steak is cooking, insert the meat thermometer through the side into the center of your steak. Make sure the tip of the thermometer is surrounded by meat. If it touches bone, gristle, or fat, the temperature can be skewed.
Blue steak
- Temp: 115–120°F
- Color: Deep red with a cold, almost raw center
- Texture: Very soft and almost mushy
Rare steak
- Temp: 120–125°F
- Color: Bright red inside with a seared, charred outside
- Texture: Extremely tender and slightly cool in the center
Medium-rare steak
- Temp: 130–135°F
- Color: Warm red center surrounded by browning
- Texture: Tender, juicy, and widely preferred by steak lovers
Medium steak
- Temp: 135–145°F
- Color: Pink center fading into well-cooked edges
- Texture: Balanced tenderness with a firmer bite
Medium-well steak
- Temp: 145–155°F
- Color: Mostly brown with just a touch of pink in the center
- Texture: Noticeably firm with slight moisture
Well-done steak
- Temp: 155°F and above
- Color: Brown all the way through
- Texture: Firm, chewy, and dry for some palates
“When it comes to a perfectly cooked steak, there are several factors that come into play. The heat of the cooking surface, the starting temperature of the steak, your desired finished temperature, the thickness of the steak and the environment. These all play a crucial role in cooking your steak exactly the way you like it. A thicker steak requires more time to reach medium-rare than a thin cut. And a steak being grilled over a fire in the rain may take longer than one in the convection heat of an oven. It's important to understand how these things can all make or break your delicious meal.”
– Kita R., Girl Carnivore
Resting and carryover cooking
Once the meat is removed from the heat, the steak will continue to cook. This is called carryover cooking.
Depending on the thickness of your steak, carryover cooking can raise the internal temp by 3–5°F.
To compensate for carryover cooking, remove your steak from the heat when it is a few degrees below your desired temperature.
Is the red color in medium-rare beef blood?
No. The red color comes from a pigment called myoglobin, which is a protein found in muscle tissue that helps deliver oxygen to the muscles.
Raw beef appears red because the myoglobin is in its natural state. When heat is introduced to the meat, the myoglobin undergoes a chemical change.
It’s perfectly safe and natural — and not a sign of undercooked meat.
The next time you’re cooking steak, consider these tips and cook to your desired temperature.
If you source great quality beef and don’t fall into a high-risk category, try cooking it to medium-rare for a flavorful steak that is guaranteed to be juicy and tender.
And once you’ve nailed your steak game, step up your grilling skills by learning how to grill the perfect burger on a gas, charcoal, or pellet grill.
Leave a Reply