Steak doneness temperatures
Doneness is a matter of internal temperature. Pull the steak 2–3 °C below target — carryover heat keeps cooking it while it rests under foil for 5 minutes.
| Doneness | Internal °C | Internal °F | Color & texture |
|---|---|---|---|
| Blue rare | 43–46 | 110–115 | Cool red center, seared crust |
| Rare | 49–52 | 120–125 | Warm red center, soft |
| Medium rare | 54–57 | 130–135 | Warm pink center, springy — chef's favorite |
| Medium | 60–63 | 140–145 | Pink throughout, firmer |
| Medium well | 65–68 | 150–155 | Slightly pink center, firm |
| Well done | 71+ | 160+ | Brown throughout, very firm |
Notes
- US FDA minimum for whole cuts of beef is 62 °C (145 °F) with a 3-minute rest; ground beef has no safe-pink exception (71 °C).
- Use an instant-read probe through the side, not top-down.
- Resting 5 min (thin) to 10 min (thick) redistributes juices — cutting early wastes them on the board.
Frequently asked questions
- What temperature is medium-rare steak?
- 54–57 °C (130–135 °F) internal — warm pink center. Pull the steak at ~52 °C and let carryover finish it while resting.
- Is rare steak safe to eat?
- Whole-muscle beef seared on the outside is generally considered safe because bacteria live on the surface; ground beef and poultry have no such exception.
- Why does steak need to rest?
- Resting lets juices redistribute instead of spilling out — pull it 2–3 °C early and rest 5–10 minutes for a juicier result.