Beef Core Temperature: Steak, Picanha and Brisket
The appropriate core temperature for beef depends on the cut and your goal. A culinary steak-doneness label, a safety recommendation and desired brisket tenderness are different things. This guide compares steak, picanha and low-and-slow cuts to help interpret thermometer readings.
First: doneness preference, safety and tenderness
Rare and medium rare describe culinary preferences, not a general safety protocol. USDA recommends at least approximately 63°C for intact beef steaks and roasts before removing from the heat, followed by at least 3 minutes of rest. Rare and medium rare are below that temperature recommendation. Do not rely on assumed carry-over cooking to reach a minimum afterwards.
Do not use the steak values below for mince, burgers, injected, stuffed or mechanically tenderised meat. USDA states 71.1°C for ground beef, or 72°C rounded upwards. For processed products, follow appropriate preparation instructions and the label's required temperature and any holding time. Pink colour or a seared outside does not prove safe cooking.
Brisket and pulled beef often need a much softer texture than steak. This generally involves cooking beyond the minimum for intact beef. Higher finishing temperatures are then texture indicators, not new general safety limits.
Beef core temperatures by cut
The low figures below are culinary descriptions only, not advice that every preparation is safe at those temperatures. Names and preferences differ; assess product, method and safety instructions separately.
| Cut | Culinary guide values | What else should you assess? |
|---|---|---|
| Steak or entrecote | Rare around 48–52°C; medium rare 54–57°C; medium 60–63°C | Core at several places and appropriate safety instructions, not colour alone. |
| Picanha | Medium rare is often described around 54–58°C | Thickness and shape; the fat cap is not a reliable measuring point. |
| Côte de boeuf | Medium rare around 54–57°C; medium 60–63°C | Measure in the meat without touching bone. |
| Bavette | Medium rare around 54–57°C; medium 60–63°C | Uneven thickness and grain direction when slicing. |
| Tenderloin | Some recipes describe medium rare around 52–55°C | This is not a separate lower safety limit for tenderloin. |
| Brisket | Around 93–95°C can prompt closer tenderness checks | Probe resistance in several meat areas; do not blindly keep cooking to a number. |
| Pulled beef | Recipes often give around 95–98°C as a texture indication | Whether the selected cut pulls apart easily; temperature alone does not guarantee it. |
Steak doneness levels
| Doneness | Culinary final temperature | Typical impression, not a safety test |
|---|---|---|
| Rare | 48–52°C | Often red inside; colour varies. |
| Medium rare | 54–57°C | Often red-pink and relatively soft. |
| Medium | 60–63°C | Often pink and firmer. |
| Medium well | 65–68°C | Usually less pink. |
| Well done | 70°C or above | Usually little pink; not a universal protocol for every product. |
These are customary culinary descriptions, not an international standard. For example, the entire medium range does not automatically meet at least approximately 63°C before removal plus 3 minutes of rest.
There is no fixed 2–3°C deduction for carry-over cooking that works for every steak. Thickness, searing heat, shape and covering affect the rise. Measure before removing and check again after resting. A rest does not guarantee that juices ‘redistribute’ and does not correct an insufficient core temperature.
Picanha: assess meat and fat cap separately
The fat cap can melt and brown; that is not the same as sugar caramelising. A browned exterior does not prove a particular core temperature. Match direct and indirect phases to shape, thickness and your chosen method; starting indirectly and finishing directly is an option, not compulsory.
Around 54–58°C is often given for a culinary medium-rare preference. This is below the USDA temperature recommendation above. Measure in thick meat rather than only fat and follow appropriate safety instructions.
Brisket: temperature is not a tenderness switch
Collagen changes gradually with time and temperature. There is no fixed boundary at 93 or 95°C where all connective tissue suddenly converts. One piece may reach the desired texture earlier or still resist at the same temperature. Tough and dry are not always the same problem.
Use 93–95°C at most as a prompt for closer inspection. Measure and probe several relevant places in flat and point when both are present, avoiding bone, large fat deposits and the fat seam. Assess meat and exterior separately; do not stop only at a number or time.
A serving or resting pause depends on size and method. A minimum 30–60 minutes without temperature control is not a general rule. For longer hot holding, use suitable equipment and monitor temperature; a closed insulated cooler alone is no guarantee.
Beef cooking times: planning only
| Cut | Example setup | Broad planning | Check |
|---|---|---|---|
| Steak around 2 cm | Direct, for example a BBQ reading of 220–250°C | Just minutes per side; 3–4 minutes is not a fixed rule. | Check the core early and protect overly dark areas. |
| Côte de boeuf, 4–5 cm | For example around 120°C indirect with a brief direct finish | 45–60 minutes beforehand is only an example. | Check both phases; direct finishing changes the core further. |
| Whole picanha | For example 160–180°C indirect, optionally finishing directly | 45–60 minutes can vary greatly with size and shape. | Measure meat, not the fat cap. |
| Brisket, 2–3 kg | Low & slow, for example 110–120°C indirect | 8–12 hours is not a prediction based only on weight. | Follow safe cooking, tenderness and bark separately. |
| Pulled beef around 1.5 kg | Low & slow, for example 110–120°C indirect | 6–8 hours is a broad planning indication. | Check whether the chosen cut actually pulls apart easily. |
Thickness, starting temperature, appliance and method make a difference. Lid thermometer, grate, outside and core measure different things. Use a suitable core thermometer, avoid bone and large fat seams and follow instructions for insertion depth and sensing zone.
→ How to measure core temperature correctly
→ Complete temperature and cooking-time guide
Frequently asked questions
What is the core temperature for medium-rare steak?
54–57°C is a culinary description here. It is below the USDA recommendation for intact beef steaks of approximately 63°C before removal followed by at least 3 minutes of rest. Do not use doneness names as safety guarantees.
What is the core temperature for brisket?
Around 93–95°C is a possible texture indication, not a compulsory endpoint. Check safe cooking and probe resistance at several relevant places; collagen does not suddenly turn completely into gelatine at one fixed temperature.
What is the core temperature for well-done beef?
Steak is generally called well done around 70°C or above. That name is not a universal safety protocol for mince or processed meat. Follow appropriate product instructions.
How long should beef rest after grilling?
For ordinary steak, 3–5 minutes is a practical serving indication; larger pieces may suit a different pause. Observe explicit minimum-rest advice and use temperature control for longer hot holding. Resting does not correct an insufficient core temperature.
Which rub should you use for beef?
- Tex-Mex BBQ Rub: a spicy direction for brisket.
- Memphis BBQ Rub: a sweet-smoky direction for pulled beef and short ribs.
- Korean BBQ Rub: a Korean-inspired direction for beef short ribs.
- Toscana Fire: an Italian direction for picanha and côte de boeuf.
These are flavour examples, not bark guarantees or a fixed ingredient ranking. Check current ingredients, allergens and dosing on the label and adjust for salt content and any sauce.
→ Which rub for which meat?
→ Beef on the BBQ: recipes and tips
→ All BBQ recipes