Steak Doneness Temperature Chart (Rare to Well Done)
Use a steak doneness temperature chart to cook steak just right. Pull it a few degrees early and let it rest. Medium rare is about 130 to 135 degrees F, and medium is about 140 to 145 degrees F.
A steak doneness temperature chart takes the guessing out of cooking steak. The trick is simple: use a thermometer, pull the steak a few degrees early, and let it rest. Medium rare is about 130 to 135 degrees F, and medium is about 140 to 145 degrees F.
Why temperature beats guessing
Cutting into a steak to check it lets the juices run out. Poking it with your finger is a guess. A quick read with an instant-read thermometer is the surest way to nail your steak every time.
Steak doneness temperature chart
Pull the steak about 5 degrees before your target. It keeps cooking while it rests. This is called carryover cooking.
| Doneness | Pull it at | Final temp | Center looks |
|---|---|---|---|
| Rare | 120 F | 125 F | Cool, red |
| Medium rare | 128 F | 130 to 135 F | Warm, red to pink |
| Medium | 138 F | 140 to 145 F | Warm, pink |
| Medium well | 148 F | 150 to 155 F | Slightly pink |
| Well done | 155 F | 160 F and up | Little or no pink |
How to check steak doneness
- Put the thermometer into the thickest part of the steak.
- Do not touch bone or fat, since they read differently.
- Check near the end of cooking, not the start.
- Pull the steak a few degrees early.
Always rest your steak
Let the steak rest for about 5 minutes after it comes off the heat. The juices settle back into the meat, so your first slice is juicy, not dry.
Season before you cook
Great steak starts with good seasoning. Coat it with Dad Spice The Classic before it hits the heat, then use the chart above to cook it just right. Need a bottle? Visit the shop.
Frequently asked questions
What temperature is a medium rare steak?
Medium rare steak is about 130 to 135 degrees F in the center. Pull it around 128 degrees F and let it rest, since it keeps cooking.
How do you tell when a steak is done without a thermometer?
You can press it and compare the firmness to the base of your thumb, but that is a guess. An instant-read thermometer is far more reliable.
Should you pull steak off the heat early?
Yes. Pull it about 5 degrees before your target. The steak keeps cooking while it rests. This is called carryover cooking.
How long should a steak rest?
About 5 minutes for most steaks. Resting lets the juices settle so the meat stays juicy when you slice it.
Make it taste better.
Grab a bottle of The Classic and season like you mean it.
