The answer to what temperature steak is cooked to depends on the desired doneness; the internal temperature for steak is considered about 52-54 °C for rare, about 60-63 °C for medium, and about 71 °C and above for well done. These values may vary somewhat depending on the thickness of the meat and resting.
The doneness of a steak is determined by the internal temperature at the center of the meat; as the temperature rises, the meat's color goes from red to pink to gray, and its texture firms up. Rare steak stays tender and juicy, while well-done steak takes on a firmer, drier texture. The most reliable way to measure the internal temperature accurately is to use a meat thermometer; the thermometer is inserted into the thickest part of the meat, avoiding contact with bone or fat. Aside from personal preference, general food safety guidelines recommend a minimum internal temperature for all cuts of meat.
What Temperature Does Steak Reach the Desired Doneness At?
To reach the desired doneness, the internal temperature should be tracked with a thermometer.
- For rare, an internal temperature of about 52-54 °C is targeted.
- For medium rare, about 55-57 °C is suitable.
- For medium, about 60-63 °C is expected.
- For well done, the internal temperature rises to about 71 °C and above.
- The meat can be taken off the heat a few degrees before the target temperature and rested; the temperature rises somewhat while resting.
What Mistakes Are Made When Cooking Steak?
Mistakes made while cooking steak cause the desired doneness to be missed.
- Estimating the internal temperature by eye alone instead of using a thermometer can be misleading.
- Not resting the meat after taking it off the heat causes its juices to run out and it to dry out.
- Cooking meat straight from the fridge while still cold causes an imbalance between the inside and outside doneness.
- Constantly turning and piercing the meat causes it to lose its juices.
What Is the Safe Internal Temperature for Steak?
Regardless of personal doneness preference, general food safety guidelines recommend a minimum internal temperature of about 63 °C for all cuts of red meat, followed by a short rest. Those who prefer rare steak should pay particular attention to the quality and freshness of the meat. This temperature should be kept especially higher for ground meat, since surface microorganisms may have been mixed into the interior during grinding.
How Does Resting Steak Affect Internal Temperature?
While a steak rests after being taken off the heat, its internal temperature can rise a few more degrees due to residual heat; this is called carryover cooking. For this reason, if the meat is taken off the heat a few degrees before the target temperature and rested, it reaches the desired doneness exactly. Resting also allows the juices inside the meat to redistribute into the fibers, making the steak juicier.
The short answer to what temperature steak is cooked to is about 52-54 °C for rare, 60-63 °C for medium, and 71 °C and above for well done. Measuring the internal temperature with a thermometer and resting the meat are the most practical ways to reliably reach the desired doneness. Since these values can vary with the thickness of the meat and resting, it's important to keep the recommended minimum internal temperatures for safe consumption in mind.