7 Steak Temperatures Every Home Cook Should Know
Steak Doneness Guide
7 Steak Temperatures Every Home Cook Should Know
From blue rare to very well done, here's how to use internal temperature—not guesswork—to cook your steak exactly the way you like it.
There are few things more frustrating than spending good money on a steak, firing up the grill or skillet, and then cutting into it only to discover that it is more cooked—or less cooked—than you wanted.
The good news? You don't need to rely on timing, color, or the old “finger test” to get it right.
Internal temperature is one of the most reliable ways to judge steak doneness.
Whether you're cooking a ribeye on the grill, a New York strip in a cast-iron skillet, or a filet mignon using a reverse sear, knowing the temperature you're aiming for can take a lot of the guesswork out of cooking.
Below, we break down seven practical stages of steak doneness, including the Fahrenheit and Celsius temperatures to know, what each level looks and feels like, and when you should remove your steak from the heat.
Steak Temperature Chart: Quick Overview
| Doneness | Approx. final internal temperature | Approx. Celsius | Center |
|---|---|---|---|
| Blue Rare | 115–120°F | 46–49°C | Cool, deep red |
| Rare | 120–125°F | 49–52°C | Cool-to-warm red |
| Medium Rare | 130–135°F | 54–57°C | Warm red |
| Medium | 140–145°F | 60–63°C | Warm pink |
| Medium Well | 150–155°F | 66–68°C | Slightly pink |
| Well Done | 160–165°F | 71–74°C | Little or no pink |
| Very Well Done | 170°F+ | 77°C+ | Fully cooked through |
Temperatures are practical culinary ranges rather than a universal seven-level standard. Exact results vary with steak thickness, cooking method and carryover cooking.
Certified Angus Beef similarly describes blue rare through well done using approximate internal temperatures and recommends using a meat thermometer rather than relying on color alone.
Blue Rare
The coolest and rarest stage.
Blue rare steak has a very cool, deep-red center and a soft texture. The outside is seared, but the interior has undergone relatively little cooking.
For steak enthusiasts who enjoy a very rare center, this is the extreme end of the doneness spectrum.
What to expect
- Center
- Cool, deep red
- Texture
- Very soft
- Juiciness
- Very high
- Color
- Deep red throughout much of the center
- Best suited to
- Tender, high-quality cuts cooked quickly at high heat
Blue rare requires precision because the difference between a cool red center and a more traditionally rare steak can be only a few degrees.
Blue rare is a culinary preference, not a food-safety recommendation. The USDA recommends that whole beef steaks reach at least 145°F / 63°C and rest for at least three minutes.
Rare
Rare steak has a cool-to-warm red center and remains very soft and juicy.
It's hotter than blue rare, but the center is still distinctly red.
What to expect
- Center
- Cool to warm red
- Texture
- Soft and tender
- Juiciness
- Very high
- Color
- Red center with a browned exterior
- Best suited to
- Tender cuts such as filet mignon and high-quality strip steak
Certified Angus Beef places rare steak at approximately 125°F / 52°C.
Medium Rare
For many steak lovers, medium rare is the sweet spot.
The center is warm and red, while the exterior develops the deep brown crust associated with high-heat cooking. The steak remains tender and juicy without being as cool in the center as rare steak.
What to expect
- Center
- Warm red
- Texture
- Tender with some firmness
- Juiciness
- High
- Color
- Warm red center transitioning to pink
- Best suited to
- Ribeye, New York strip, sirloin and many other steaks
Certified Angus Beef lists approximately 135°F / 57°C as the medium-rare target.
Why medium rare is so popular
At this temperature, you get a combination of:
Browning + tenderness + moisture + beef flavor.
It's also a useful target for many cooking techniques, including grilling, pan-searing and reverse searing.
Medium
Medium steak has a warm pink center and noticeably more firmness than medium rare.
This is a good option if you like some pink in your steak but prefer it to be more thoroughly cooked.
What to expect
- Center
- Warm pink
- Texture
- Moderately firm
- Juiciness
- Moderate to high
- Color
- Pink center with a smaller red component
- Best suited to
- Ribeye, strip steak and other cuts where you want more cooking without going fully through
Certified Angus Beef identifies approximately 145°F / 63°C as medium.
A food-safety note
For US consumers, the USDA recommends cooking whole beef steaks to a minimum internal temperature of 145°F / 62.8°C, measured with a food thermometer, followed by at least a three-minute rest.
That means the USDA safety recommendation sits at the upper end of the traditional medium range.
Medium Well
Medium well is where the steak becomes noticeably more cooked through.
You may still see a small amount of pink in the center, but there is considerably less redness and moisture than at medium rare or medium.
What to expect
- Center
- Slightly pink
- Texture
- Firm
- Juiciness
- Moderate
- Color
- Mostly brown/gray with some pink
- Best suited to
- Cooks who prefer a steak with very little pink
Certified Angus Beef lists approximately 150°F / 66°C for medium well.
Well Done
At well done, the center has little or no visible pink.
The steak is considerably firmer, and because more moisture has been driven from the meat, it can be noticeably drier than lower doneness levels.
What to expect
- Center
- Little or no pink
- Texture
- Firm
- Juiciness
- Lower
- Color
- Brown/gray throughout
- Best suited to
- People who prefer their steak fully cooked
Certified Angus Beef uses approximately 160°F / 71°C as its well-done reference point.
Very Well Done
This isn't a standard universal category in steak charts, but it can be useful for home cooks who want to understand what happens when a steak is cooked significantly beyond the traditional well-done range.
At this point, virtually all visible pink is gone and the steak becomes increasingly firm and dry.
What to expect
- Center
- Fully cooked through
- Texture
- Very firm
- Juiciness
- Low
- Color
- Brown/gray
- Best suited to
- Personal preference rather than maximizing tenderness or juiciness
If you're aiming for a well-done steak, there is generally little benefit to pushing the internal temperature substantially higher than necessary.
Pull Temperature vs. Final Temperature: Why Your Steak Keeps Getting More Done
Here's one of the most important concepts to understand:
Your steak doesn't necessarily stop cooking when you remove it from the heat.
The temperature at the center can continue to rise while the steak rests. This is called carryover cooking.
ThermoWorks notes that even a small steak can rise several degrees during carryover cooking, while larger cuts can rise considerably more.
That means you shouldn't necessarily wait until your steak reaches its final target temperature before removing it from the grill or pan.
Think of it this way:
For example, if your goal is medium rare, you may remove the steak a few degrees below your desired final temperature and allow carryover cooking to finish the job.
Certified Angus Beef recommends removing steaks approximately 5°F below the desired doneness temperature and allowing them to rest.
The exact amount of carryover cooking depends on factors including:
- Steak thickness
- Starting temperature
- Cooking method
- Cooking temperature
- Size of the steak
That's why a thermometer is more useful than relying on a fixed cooking time.
Why Color Isn't Enough
You've probably heard:
“Just cut into it and see if it's pink.”
There's a problem with that.
Color isn't a reliable thermometer.
Two steaks cooked to similar temperatures can look different depending on the cut, cooking method and other factors. Certified Angus Beef specifically recommends using a meat thermometer or instant-read thermometer rather than relying on color alone.
Cutting into a steak repeatedly also releases juices and makes it harder to monitor the cooking process without losing moisture.
A thermometer lets you check the center without guessing.
How to Take the Temperature of a Steak Correctly
Getting the right number is only useful if you're measuring the right part of the steak.
1. Insert the probe into the thickest part
The goal is to measure the center of the steak, not the surface.
2. Insert from the side when possible
For many steaks, inserting the probe horizontally through the side makes it easier to reach the center accurately.
3. Avoid bone and large pockets of fat
These can give you a reading that doesn't represent the temperature of the meat itself.
4. Check more than one spot if necessary
A thick steak can have temperature differences from one area to another. If you're unsure, check the center and another nearby point.
Certified Angus Beef recommends inserting the thermometer through the side of the cut with the tip in the center, avoiding bone and fat.
Thin Steak vs. Thick Steak: Does the Technique Change?
Yes.
Thin steak
A thin steak can be difficult to measure because there isn't much distance between the surface and the center.
Insert the probe from the side and aim for the thickest central portion.
Thick steak
Thick cuts are much easier to measure accurately and are particularly well suited to techniques such as reverse searing.
The thicker the steak, the more important internal temperature becomes because cooking time alone becomes a poor predictor of final doneness.
What About Ribeye vs. Filet Mignon?
The “best” steak temperature can depend on the cut you're cooking.
Filet Mignon
120–135°F / 49–57°CVery lean and naturally tender, with relatively little intramuscular fat. Many steak lovers prefer it rare to medium rare, to preserve its delicate texture and moisture.
Ribeye
130–145°F / 54–63°CHas significantly more marbling. Cooking it to medium rare to medium can help more of that intramuscular fat soften and render, creating a rich, juicy texture.
New York Strip
130–135°F / 54–57°CSits somewhere between the two. Medium rare is a popular target that balances tenderness, juiciness and the steak's beefy flavor.
The takeaway: There isn't one perfect temperature for every steak. The right target depends on the cut, its thickness, your cooking method and—most importantly—how you like your steak.
Reverse Sear: What Temperature Should You Use?
Reverse searing is particularly useful for thick steaks.
Instead of searing first and then cooking through, you gently bring the steak toward its target temperature before finishing with a very hot sear.
A common approach is:
The advantage is greater control over the internal temperature and a more evenly cooked center.
Certified Angus Beef, for example, uses an internal temperature around 115–120°F for a medium-rare reverse-seared steak before the final sear.
The exact pull temperature should depend on your cooking method and how much carryover cooking you expect.
Does Sous Vide Change the Temperature?
Sous vide is different because the steak is held at a controlled water-bath temperature rather than exposed to a much hotter cooking environment.
That means the target temperature can be approached differently from grilling or pan-searing.
The important distinction is:
- Traditional cooking
- The steak continues rising in temperature after you remove it.
- Sous vide
- The steak can be held at the chosen temperature for the cooking period, followed by a high-heat sear for the crust.
If you're experimenting with sous vide, follow a tested recipe and food-safety guidance for the specific time and temperature combination rather than simply transferring a grill recipe directly to a water bath.
Can You Use the Hand Test Instead of a Thermometer?
You can.
But should you?
For a casual cook who doesn't mind some variation, the finger or hand test can provide a rough indication of firmness.
It can't tell you whether your steak is exactly 132°F or 142°F.
And that's precisely where a thermometer becomes valuable.
If you're trying to consistently reproduce the same result—especially with an expensive ribeye, strip steak or filet—measuring internal temperature is far more precise than guessing by touch.
What If You Undercook Your Steak?
Don't panic.
If you cut into the steak and realize it's less cooked than you wanted, you can put it back on the heat.
For a skillet:
- Return the steak to the hot pan.
- Cook briefly on each side.
- Check the internal temperature again.
- Remove when it reaches the desired temperature.
For a grill, return it to indirect or direct heat depending on how much additional cooking it needs.
The key is to measure rather than guess.
What If Your Steak Is Overcooked?
Unfortunately, you can't completely reverse overcooking.
But you can prevent it next time.
The most common mistake is treating cooking time as an exact measurement.
A recipe might say:
“Cook for 4 minutes per side.”
But steak thickness, starting temperature, pan temperature and cooking equipment can all change the result.
Instead, use time as a rough guide and internal temperature as your decision point.
The Food-Safety Rule Every Steak Cook Should Know
There's an important difference between culinary doneness and food-safety guidance.
For whole beef steaks, the USDA recommends a minimum internal temperature of:
followed by:
measured with a food thermometer.
The recommendation is different for ground beef:
because grinding can distribute bacteria throughout the meat rather than leaving them primarily on the surface.
If you're cooking for someone who is pregnant, immunocompromised, older, very young, or otherwise at higher risk from foodborne illness, follow appropriate food-safety guidance and consider choosing a more thoroughly cooked preparation.
The Easiest Way to Stop Guessing: Use a Smart Meat Thermometer
If you've ever cut into a steak to check whether it's done, you're already familiar with the problem:
You have to guess—or sacrifice a little of the steak to find out.
A smart meat thermometer gives you a much more useful reference point: the internal temperature of the meat.
For home cooks who want more control over grilling, roasting and smoking, the TempPro Smart Meat Thermometer collection is designed around monitoring cooking temperature rather than relying solely on time or visual cues.
Why a smart thermometer can be useful
Depending on the model, smart thermometers can help you:
- Monitor internal temperature while cooking
- Reduce the need to repeatedly open the grill or oven
- Track your target temperature
- Cook thicker cuts with greater confidence
- Reduce the risk of accidentally overcooking an expensive steak
For anyone who regularly cooks steak, BBQ or other meats, the real benefit is simple:
You know what's happening inside the meat.
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Stop Guessing. Start Measuring.
Knowing the right temperature is only half the battle. You also need a reliable way to know when your steak reaches it.
Cooking time can vary depending on the thickness of your steak, the starting temperature of the meat, your cooking method and how hot your grill or pan is. Even two steaks cooked side by side can reach their ideal temperature at different times.
That's why a meat thermometer is one of the simplest tools you can use to cook steak more consistently.
Instead of cutting into your steak and guessing from its color—or relying on the finger test—measure the temperature at the center of the meat.
Why use a smart meat thermometer?
A smart thermometer can help you:
- Track internal temperature while your steak cooks
- Hit your preferred level of doneness more consistently
- Reduce the risk of overcooking an expensive cut
- Monitor thicker steaks without repeatedly cutting into them
- Take the guesswork out of grilling, pan-searing and BBQ
For thick steaks, reverse searing and outdoor grilling in particular, being able to monitor the internal temperature can make a noticeable difference.
A better way to cook steak
Think of your thermometer as your decision point:
If you're aiming for medium rare, for example, you're not simply cooking for “X minutes per side.” You're cooking until the steak reaches the appropriate temperature for your method and desired final doneness.
Consider a smart meat thermometer
If you want more control over your steak and other meats, explore the TempPro Smart Meat Thermometer collection.
It's a simple upgrade that can help turn “I think it's done” into “I know it's done.”
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The Bottom Line: Cook by Temperature, Not by Guesswork
There's no single “perfect” steak temperature.
The best temperature depends on how you like your steak, the cut you're cooking and the method you're using.
But there is one principle that can make almost every steak easier to cook:
Know your target temperature.
Whether you prefer:
- Blue rare115–120°F
- Rare120–125°F
- Medium rare130–135°F
- Medium140–145°F
- Medium well150–155°F
- Well done160–165°F
- Very well done170°F+
a thermometer gives you information that cooking time and visual inspection simply can't provide.
So the next time you're standing over the grill wondering:
“Is it done yet?”
Don't guess.
Check the temperature.
Quick Reference: Save This Steak Temperature Chart
For whole beef steaks, the USDA recommends 145°F / 63°C followed by at least 3 minutes of rest.
Editorial note
This guide is intended for educational purposes and combines culinary doneness references with official food-safety guidance. Steak temperature ranges are approximate and can vary with cut, thickness and cooking method. Always use a food thermometer for reliable temperature measurement and follow current food-safety guidance.