BBQ Chart
Steak Doneness Temperature Chart
Use this steak doneness chart to check rare, medium-rare, medium, medium-well, and well-done steak temperatures. Remove steak a few degrees before the final target and allow carryover cooking to finish the center during a short rest.
Quick Answer
For medium-rare steak, aim for a final internal temperature of about 130–135°F and pull the steak around 125–130°F, depending on thickness and heat. USDA guidance for whole-muscle beef is 145°F with a 3-minute rest; lower doneness levels are common preference targets, not the public food-safety minimum.
Steak Doneness Temperature Chart
| Doneness | Pull Temperature | Final Internal Temperature | Texture | What To Do |
|---|---|---|---|---|
| Rare | 115–120°F | 120–125°F | Very red center, soft texture, lightly warm inside. | Use high heat and watch closely. Rest briefly so the temperature settles without overshooting. |
| Medium-rare | 125–130°F | 130–135°F | Warm red to rosy center, tender and juicy. | This is the common steakhouse-style target. Pull before the final number and rest 5–10 minutes. |
| Medium | 135–140°F | 140–145°F | Pink center, firmer bite, still moderately juicy. | Good target for guests who want less red in the center. Remove before 145°F if you want to avoid drifting into medium-well. |
| Medium-well | 145–150°F | 150–155°F | Slight pink center, firm texture, less juice. | Cook gently near the end and rest before slicing. Thin steaks can move through this range very quickly. |
| Well-done | 155–160°F | 160°F+ | Little to no pink, firmest texture, lowest moisture. | Use thicker steaks, moderate heat, or butter/sauce to reduce dryness. Avoid scorching the outside while the center finishes. |
| USDA Safety Reference | N/A | 145°F (3-min rest) | Medium to medium-well depending on steak thickness and carryover. | Use this as the public food-safety reference. Preference temperatures below this are common but are not the USDA minimum guidance. |
Safety & use notes
This chart combines common steak doneness preferences with food-safety context. Pull temperatures are cooking targets; final internal temperatures are the numbers after carryover cooking and resting.
- USDA guidance for whole-muscle beef is 145°F with a 3-minute rest.
- Steak can rise about 3–10°F during resting depending on thickness, cooking heat, and whether it was reverse seared or cooked over direct heat.
- Measure in the thickest part of the steak from the side when possible, keeping the probe tip away from bone, fat pockets, and the pan or grill grate.
- Color is not a reliable doneness test; lighting, meat type, and cooking method can make the center look misleading.
- Ground beef is different from steak and should be cooked to 160°F for safety.
- People who are pregnant, elderly, very young, or immunocompromised should follow the USDA recommendation of 145°F with a 3-minute rest.
Key Takeaways
- Medium-rare steak usually finishes around 130–135°F, so pull it around 125–130°F.
- Carryover cooking matters more on thick steaks than thin steaks.
- Use an instant-read thermometer instead of cutting into the steak to check color.
- Rest steak before slicing so the temperature stabilizes and juices redistribute.
Common Mistakes
Waiting until the steak reaches the final temperature on the grill
A steak can keep rising after you remove it from heat. If you wait until it reaches your final target while still cooking, it may overshoot during the rest.
Using color as the main test
A steak can look more or less red depending on lighting, cut, cooking method, and oxygen exposure. Temperature is more reliable than appearance.
Probing in the wrong place
If the probe tip is near fat, bone, the grill grate, or a very thin edge, the reading can be misleading. Measure the thickest part of the steak.
Skipping the rest
Resting gives carryover cooking time to finish and makes the steak easier to slice cleanly. Even a short 5-minute rest helps most steaks.
FAQ
What temperature is medium-rare steak?
Medium-rare steak is commonly finished around 130–135°F. Pull it around 125–130°F and let carryover cooking finish the center during a short rest.
What temperature should I pull steak off the grill?
Pull steak about 5°F before your desired final temperature for many normal cuts. Thick steaks cooked hot may rise closer to 10°F, while thin steaks may rise less.
Is steak safe below 145°F?
USDA guidance for whole-muscle beef is 145°F with a 3-minute rest. Rare and medium-rare steak temperatures are common preference targets, but they are below that public food-safety recommendation.
Does steak keep cooking while resting?
Yes. Carryover cooking can raise the internal temperature after the steak leaves the grill or pan, especially with thick steaks and high-heat cooking.