Steak Temperature Chart
Steak Internal Temperature Chart
If you’ve ever stood by the grill wondering when your steak is just right, you’re not alone. Getting steak to the perfect doneness can feel like an art, but it’s really all about temperature. Here’s a friendly guide to help you understand steak temperatures and what they mean for flavor and texture.
What does the steak temperature chart mean?
The steak temperature chart is a simple guide showing the internal temperature ranges for each level of doneness—from rare to well done. It’s the key to knowing when to pull your steak off the heat for your preferred level of pinkness and juiciness.
Here’s a temperature chart that shows what the meat colors look like inside for doneness:
What temperature is a rare steak?
A rare steak is cooked to about 120–130°F (49–54°C). The center will be cool and red, with a very soft texture. This level keeps most of the natural juices inside and is popular among steak purists who like a bold, beefy flavor.
What temperature is a medium rare steak?
Medium rare is around 130–135°F (54–57°C). This is often considered the “sweet spot” for steak lovers—it’s warm through the middle, tender, and juicy with a pink-to-red center. Many chefs recommend this level to get the best balance of flavor and tenderness.
What temperature is a medium well steak?
Medium well steak is cooked to about 150–160°F (66–71°C). At this stage, there’s just a hint of pink in the center. The steak will be firmer, with less juice, but still flavorful if cooked properly. It’s a good choice for those who like a mostly cooked steak without it being completely dry.
What temperature is a well done steak?
A well done steak reaches 160°F (71°C) or higher. There’s no pink left—just a fully cooked, browned interior. While it’s the least juicy option, some people enjoy the deep, charred flavor that comes with this level of doneness.
How can I check the temperature accurately?
Use an instant-read meat thermometer. Insert it into the thickest part of the steak to get the most accurate reading. Remember that steak continues to cook for a few minutes after you remove it from the heat, so take it off the grill or pan when it’s about 5°F below your target temperature.
| Doneness Level | Internal Temperature (°F) | Internal Temperature (°C) | Description |
|---|---|---|---|
| Rare | 120–130°F | 49–54°C | Cool red center, very soft and juicy. |
| Medium Rare | 130–135°F | 54–57°C | Warm red center, tender and juicy—chef’s favorite. |
| Medium | 135–145°F | 57–63°C | Warm pink center, slightly firm with balanced texture. |
| Medium Well | 150–160°F | 66–71°C | Slightly pink center, firmer texture, less juice. |
| Well Done | 160°F+ | 71°C+ | No pink, fully cooked, firm throughout. |
