Steak Internal Temperature: Rare to Well Done
A few degrees change a steak’s texture. A food thermometer tracks temperature more accurately than colour or a fixed grilling time. The doneness names below describe culinary preferences, not standalone guarantees of food safety.
First: doneness is not the same as food safety
The low temperatures in the table describe culinary preferences for intact whole-muscle steak. Do not use this table as cooking guidance for mince, burgers, needle- or blade-tenderised, injected or stuffed meat. Follow product-specific cooking instructions for processed or marinated meat; do not judge it solely by a pink centre.
The Netherlands Nutrition Centre identifies cooking thoroughly as the safest choice. Raw or pink meat is not recommended for pregnant people, young children, older adults or people with weakened immunity. Searing the outside does not automatically make a rare centre risk-free.
The US FDA recommends at least 145°F, approximately 63°C, for beef steaks followed by at least 3 minutes of resting. Measure that temperature before removing the meat from the heat; do not rely on an assumed later rise to achieve the minimum. For ground meat, the FDA lists 160°F, approximately 71°C. Rare and medium rare are below that steak recommendation.
Steak temperature: culinary guide
| Doneness | Culinary finishing temperature | Typical appearance, not a measuring method |
|---|---|---|
| Rare | 48–52°C (118–126°F) | Often a red centre; texture and colour vary. |
| Medium rare | 54–57°C (129–135°F) | Often red-pink and relatively soft. |
| Medium | 60–63°C (140–145°F) | Often pink and somewhat firmer. |
| Medium well | 65–68°C (149–154°F) | Usually less pink and firmer. |
| Well done | 70°C+ (158°F+) | Usually little or no pink; not a separate safety guarantee. |
These common guide values are not an international standard. Colour and juiciness vary with the cut and cooking method. Use temperature together with product-specific instructions and the safety explanation above.
When should you take steak off the BBQ?
You can allow for carryover when aiming for a culinary preference, but there is no fixed subtraction that works for every steak. Thickness, shape, searing heat, cooking sequence and covering affect how far the centre rises.
Do not use one fixed removal temperature for every cooking method. Measure during cooking and again after resting. If you assume more carryover than actually happens, you finish below your target.
When following safety guidance that requires a minimum temperature before removal from heat, reach it before resting. Do not remove steak early hoping carryover will make up the difference.
Where should you measure steak temperature?
Find the thermal centre of the thickest meat section. Your thermometer’s sensing area must sit fully there: on some models it is near the tip, while others sense along a longer part of the probe. Follow the manual for insertion depth, response time and temperature limits.
- For thin steak, insert from the side towards the centre; a long sensing area may be unsuitable for a very thin cut.
- Avoid bone, large fat seams and contact with the grate or pan.
- Slowly move a suitable instant-read probe to find the lowest stable, relevant core reading. Allow the response time specified.
- Check several places in an irregular steak and several pieces when cooking mixed sizes.
- Clean the probe as instructed and use clean utensils and a clean plate for cooked meat.
How long should steak rest?
Around 3–5 minutes is a practical resting guide for an ordinary steak, not a universal safety test. Thickness and cooking method matter; follow at least the minimum rest in any specific safety guidance. Put steak on a clean plate and cover loosely if needed. Tight wrapping can retain more heat and increase carryover. Resting cannot fix an inadequately low temperature or unhygienic handling.
Direct grilling or reverse sear?
A steak about 2 cm thick can be seared over direct heat and finished indirectly if needed. At around 3 cm or thicker, reverse sear may offer more control: cook gently indirectly, then sear briefly. These are planning examples, not strict thickness limits. Check the core again after searing and follow safety instructions; a brown crust does not establish that the centre is safe.
Frequently asked questions
What is the internal temperature for medium rare steak?
54–57°C (about 129–135°F) is the culinary finishing range used here for medium rare. It is below the FDA recommendation of 145°F, about 63°C, before removal from heat plus at least 3 minutes of resting. Doneness and food safety are different.
What is the internal temperature for medium steak?
60–63°C (about 140–145°F) is the culinary medium range used here. The whole range does not automatically satisfy guidance requiring at least 145°F, about 63°C, before removal from heat plus 3 minutes of resting.
When is steak well done?
Steak is commonly described as well done around 70°C (158°F) or higher. This is a doneness label, not a universal safety protocol for every product. Use appropriate cooking instructions for processed or ground meat.
Can you tell doneness by colour?
Colour alone is unreliable for doneness or safety. Place a suitable sensing area in the centre and check several relevant locations.