Core Temperature Beef BBQ — Steak, Brisket, Picanha & More
Beef is the most versatile BBQ meat when it comes to doneness — from bloody rare to fully cooked. The internal temperature determines everything. On this page, you'll find the exact temperatures for every beef cut on the BBQ.
Beef internal temperatures — overview
| Cut | Rare | Medium rare | Medium | Well done |
|---|---|---|---|---|
| Steak / Entrecôte | 48–52°C | 54–57°C | 60–63°C | 68°C+ |
| Picanha | 50–54°C | 54–58°C | 60–64°C | 68°C+ |
| Côte de Boeuf | 48–52°C | 54–57°C | 60–63°C | 68°C+ |
| Bavette / Flank Steak | — | 54–57°C | 60–63°C | — |
| Tenderloin | 48–52°C | 52–55°C | 58–62°C | 68°C+ |
| Brisket | — | — | — | 93–95°C |
| Pulled Beef (Chuck Roast) | — | — | — | 95–98°C |
| Beef Short Ribs | — | — | — | 93–97°C |
Steak & Entrecôte Internal Temperature
| Doneness | Internal Temperature | Internal Color |
|---|---|---|
| Rare | 48–52°C | Deep red, warm |
| Medium Rare (recommended) | 54–57°C | Rosy-red, juicy |
| Medium | 60–63°C | Light pink |
| Medium Well | 65–68°C | Barely pink |
| Well Done | 70°C+ | Completely grey-brown |
Tip: Remove steak from the BBQ 2–3°C below the desired final temperature. The temperature will continue to rise during the 3–5 minute resting period.
→ Entrecôte on the BBQ — recipe
→ Reverse Sear Method — the best way for thick steaks
Picanha Internal Temperature — 54–58°C
Picanha is the Brazilian BBQ icon — a fat cap that caramelizes on the BBQ. The ideal internal temperature is 54–58°C (medium rare). The fat cap needs more time than the meat — use indirect heat for even cooking.
→ Picanha on the BBQ — recipe
→ Brazilian BBQ Churrasco — recipe
Brisket Internal Temperature — 93–95°C
Brisket is a low & slow dish — the internal temperature for doneness is not relevant, but the temperature for texture is. The collagen in the brisket must fully convert to gelatin. This happens at 93–95°C.
- 88°C — still tough, not ready
- 93°C — tender, sliceable
- 95°C — ideal: almost melts
Probe Test: Insert a thermometer into the brisket — if it slides in like butter, the brisket is ready, regardless of temperature.
→ Tex-Mex Brisket Recipe
→ Burnt Ends from Brisket — recipe
Beef BBQ Cooking Times
| Cut | BBQ Temperature | Cooking Time | Method |
|---|---|---|---|
| Steak (2 cm) | 220–250°C | 3–4 min per side | Direct |
| Côte de Boeuf (4–5 cm) | 120°C + 250°C | 45–60 min + 2 min | Reverse sear |
| Picanha (whole) | 160–180°C | 45–60 min | Indirect + direct |
| Brisket (2–3 kg) | 110–120°C | 8–12 hours | Indirect, low & slow |
| Pulled Beef (1.5 kg) | 110–120°C | 6–8 hours | Indirect, low & slow |
→ How to measure internal temperature correctly?
→ Complete temperature and cooking time guide
Frequently Asked Questions
What is the internal temperature for medium rare steak?
Medium rare steak has an internal temperature of 54–57°C. Remove the steak from the BBQ at 52°C — the temperature will continue to rise during resting.
What is the internal temperature for brisket?
Brisket is ready at 93–95°C. Also use the probe test — if the thermometer slides in like butter, the brisket is ready.
What is the internal temperature for well done beef?
Well done beef has an internal temperature of 70°C+. For most cuts, this is not recommended — the meat becomes dry and tough.
How long should beef rest after grilling?
Steak: 3–5 minutes. Côte de Boeuf: 10 minutes. Brisket: at least 30–60 minutes wrapped in butcher paper.
Which rub to use for beef?
- Tex-Mex BBQ Rub — cumin and smoked paprika, the classic choice for brisket
- Memphis BBQ Rub — sweet-smoky, perfect for pulled beef and short ribs
- Korean BBQ Rub — sweet-spicy, ideal for beef short ribs
- Toscana Fire — Mediterranean, great with picanha and côte de boeuf
→ Which rub goes with which meat? Complete guide
→ Beef on the BBQ — all recipes & tips
→ All BBQ recipes from The Rub Kitchen