Steak Temperatures
Steak temperature targets for different levels of doneness (rare, medium-rare, etc).
Quick chart — final vs. pull (typical 1¼–1½ in steak)
| Doneness | Final temp (°F / °C) | Pull at (°F / °C) | Center look/feel |
|---|---|---|---|
| Rare | 120–125 / 49–52 | 115–120 / 46–49 | Cool red; very soft |
| Medium‑rare | 130–135 / 54–57 | 123–128 / 51–53 | Warm red‑pink; springy |
| Medium | 140–145 / 60–63 | 133–138 / 56–59 | Pink center; yielding |
| Medium‑well | 150–155 / 66–68 | 143–148 / 62–64 | Faint blush; firm |
| Well‑done | 160+ / 71+ | 153–158 / 67–70 | Brown throughout; firm |
Color cues vary with lighting and age of meat; rely on the coolest thermometer reading.
Thermometer technique
- Insert the thermometer slowly, it should be hottest on the top and bottom and coolest in the middle.
- Insert from the side of the steak instead of the top for a more consistent reading.
Carryover heat (rule‑of‑thumb)
- 1.0 in (2.5 cm): +2–3°F (+1–2°C)
- 1.5 in (3.8 cm): +4–6°F (+2–3°C)
- 2.0 in (5.0 cm): +6–10°F / -10°C (+3–6°C)
Thicker steaks and hotter finishing environments produce more carryover.
Method notes
- Hot‑and‑fast sear (cast‑iron/grill): Expect the carryover ranges above; pull on the early side.
- Reverse sear (low oven/sous‑vide‑like, then hard sear): Carryover is smaller (~+2–4°F / +1–2°C). Pull closer to your final target.
- Frequent flipping evens the gradient and reduces a gray band near the surface (overcooking the outer layers).
Resting & slicing
- Rest 5–10 min on a rack or warm plate; tent loosely if kitchen is cool.
- Slice across the grain. Re‑salt lightly or finish with butter if desired.
Food safety
- USDA guidance for whole cuts of beef is 145°F / 63°C with a 3‑minute rest.
Troubleshooting
- Overcooked ring, underdone center: heat too high for thickness. Next time, use reverse sear or lower heat with more flipping.
- Overshot by 5–10°F / -10°C: slice and serve with a butter‑based pan sauce to mitigate dryness.
- Stuck at a temp plateau: center is cool. Lower heat and flip frequently, or finish briefly in a 300–325°F / 165°C (150–165°C) oven, then re‑sear if needed.