Steak Cooking Temperatures: Rare to Well-Done

The temperature for cooking steak depends on the desired doneness. Approximate internal temperatures are 52–54 °C / 126–129 °F for rare, 60–63 °C / 140–145 °F for medium, and 71 °C / 160 °F or higher for well-done. These values can vary somewhat with the steak's thickness and resting time. Doneness is determined by the temperature at the center of the meat. As the temperature rises, the meat changes from red to pink to gray and becomes firmer. Rare steak is tender and juicy, while well-done steak is firmer and drier. The most reliable way to measure the internal temperature is with a meat thermometer inserted into the thickest part, without touching bone or a layer of fat. Apart from personal preference, general food-safety guidance recommends a minimum internal temperature for whole cuts of meat.

What Temperature Gives Steak the Desired Doneness?

Use a thermometer to track the internal temperature. For rare, aim for about 52–54 °C / 126–129 °F. For medium-rare, about 55–57 °C / 131–135 °F is suitable. For medium, aim for about 60–63 °C / 140–145 °F. For well-done, the internal temperature reaches about 71 °C / 160 °F or higher. You can remove the meat from the heat a few °C before the target and let it rest; its temperature will rise somewhat as it rests.

Common Mistakes When Cooking Steak

Mistakes can keep steak from reaching the desired doneness. Estimating internal temperature by eye instead of using a thermometer can be misleading. Skipping the rest after removing the meat from the heat can cause its juices to run out and leave it dry. Cooking meat straight from the refrigerator while it is still cold can lead to uneven cooking inside and out. Constantly turning and piercing the meat can make it lose its juices.

What Is the Safe Internal Temperature for Steak?

Regardless of personal doneness preference, the recommended minimum internal temperature for food safety in whole cuts of red meat is 63°C / 145°F, followed by a rest of at least 3 minutes. If you prefer rare steak, choose fresh, good-quality meat; for pregnant women, young children, older adults, and people with weakened immune systems, cook steak to at least 63°C / 145°F. Ground meat needs a higher temperature because surface microorganisms may be mixed throughout during grinding.

How Does Resting Affect Steak's Internal Temperature?

As steak rests after being removed from the heat, residual heat can raise its internal temperature by a few more °C; this is called carryover cooking. Removing the meat from the heat a few °C before the target and letting it rest can bring it to the desired doneness. Resting also lets the juices redistribute through the meat's fibers, making the steak juicier.

The short answer is about 52–54 °C / 126–129 °F for rare, 60–63 °C / 140–145 °F for medium, and 71 °C / 160 °F or higher for well-done. Measuring the internal temperature with a thermometer and resting the meat are practical ways to reach the desired doneness. Since the values can vary with thickness and resting, keep the recommended minimum internal temperature for food safety in mind.