Steak internal temperature — medium rare to well done
Deel
A steak too well-done or too rare—the difference is literally a few degrees. With a good meat thermometer and the right temperatures, you can serve a perfect steak every time. Here are the exact core temperatures for each doneness level.
Steak Core Temperatures — Overview
- 🔴 Rare (bloody) — core temperature 45–50°C. Cool, red center. Only for top-quality beef.
- 🟠 Medium rare — core temperature 52–55°C. Warm red center, juicy and tender. The preferred doneness for most steak lovers.
- 🟡 Medium — core temperature 57–62°C. Pink center, slightly juicy. A good compromise for mixed company.
- 🟤 Medium well — core temperature 65–68°C. Slightly pink, little juice. Firmer texture.
- ⚫ Well done — core temperature 70°C+. Completely cooked through, grey inside. Least juiciness.
Why Rest Time Is So Important
Remove the steak from the BBQ when it is 3–5°C below the desired final temperature. During resting (under aluminum foil, 5–10 minutes), the core temperature will continue to rise—this is called “carry-over cooking”. A steak removed at 50°C will reach 53–54°C while resting—perfect medium rare.
How to Measure Core Temperature Correctly?
- Insert the thermometer into the thickest part of the steak, not the side
- Ensure the tip of the thermometer does not touch the grate
- Measure in multiple spots for thick steaks (2cm+)
- Use a digital instant-read thermometer for accuracy
Read our comprehensive guide on how to correctly use a meat thermometer.
Grilling Steak on the BBQ — The Technique
For a perfect sear, use direct heat at 250–280°C. Place the steak on the hot zone for 2–3 minutes per side for the crust, then finish on indirect heat until the desired core temperature is reached. This is called the “forward sear” method. For the “reverse sear” method, start on low indirect heat and finish with a quick sear—ideal for thick steaks (3cm+).
Quick Overview Per Cut
- Sirloin steak — best at medium rare (52–55°C)
- Ribeye — best at medium (57–60°C) due to its fat content
- Picanha — best at medium rare (54–57°C)
- Tenderloin — best at rare to medium rare (48–54°C)
- Flank steak — best at medium rare, always slice against the grain
Check out our complete BBQ temperature guide for all meats.