Steak Temperature Guide: The Perfect Internal Temperature for Every Doneness Level
Nothing can ruin a great steak faster than overcooking it. Whether you're grilling a ribeye, searing a New York strip, or cooking a filet mignon, understanding steak temperatures is the key to achieving restaurant-quality results at home.
This complete steak temperature guide explains the ideal internal temperatures for every level of doneness, from rare to well done, along with tips for using a meat thermometer and avoiding common mistakes.
Why Steak Temperature Matters
The internal temperature of a steak determines its texture, juiciness, tenderness, and flavor.
Even expensive cuts can become dry and tough if cooked beyond their ideal temperature.
Using a digital meat thermometer is the most reliable way to ensure your steak reaches the perfect level of doneness every time.
Steak Temperature Chart
Rare Steak
Remove From Heat: 120–125°F
Final Temperature After Resting: 125–130°F
Rare steak features a cool, bright red center with an extremely tender texture and maximum juiciness.
Medium Rare Steak
Remove From Heat: 130–135°F
Final Temperature After Resting: 135–140°F
Medium rare is widely considered the ideal steak temperature by chefs because it offers the perfect balance of tenderness, flavor, and juiciness.
Medium Steak
Remove From Heat: 140–145°F
Final Temperature After Resting: 145–150°F
Medium steak has a warm pink center with slightly firmer texture while still remaining juicy.
Medium Well Steak
Remove From Heat: 150–155°F
Final Temperature After Resting: 155–160°F
Medium well steak contains only a small amount of pink in the center and has a firmer bite.
Well Done Steak
Remove From Heat: 160°F+
Final Temperature After Resting: 165°F+
Well done steak has no pink remaining and is fully cooked throughout.
Understanding Carryover Cooking
Many home cooks make the mistake of cooking steak until it reaches their desired final temperature before removing it from the heat.
However, steaks continue cooking while resting.
This process, known as carryover cooking, typically increases the internal temperature by 5–10 degrees.
Always remove your steak slightly before it reaches the target temperature.
How to Measure Steak Temperature
Insert an instant-read thermometer into the thickest part of the steak.
Avoid touching bone or large pockets of fat.
Check the temperature near the center of the meat.
Remove from heat once the steak reaches the recommended pull temperature.
Allow the steak to rest before slicing.
Best Steak Temperatures by Cut
Ribeye
Best Temperature: Medium Rare (135°F)
The rich marbling in ribeye shines when cooked medium rare.
Filet Mignon
Best Temperature: Rare to Medium Rare (125–135°F)
Filet mignon is naturally tender and benefits from minimal cooking.
New York Strip
Best Temperature: Medium Rare to Medium (135–145°F)
The strip steak develops excellent flavor while maintaining a juicy center.
T-Bone Steak
Best Temperature: Medium Rare (135°F)
This cut combines both strip steak and tenderloin, making medium rare the ideal compromise.
Porterhouse Steak
Best Temperature: Medium Rare (135°F)
A porterhouse delivers maximum tenderness and flavor when cooked medium rare.
Resting Your Steak
After cooking, transfer the steak to a cutting board and allow it to rest.
Resting Times
Thin steaks: 5 minutes
Thick steaks: 8–10 minutes
Large steaks: 10–15 minutes
Resting helps redistribute juices throughout the meat for a more flavorful steak.
Common Steak Temperature Mistakes
Not Using a Thermometer
Guessing often leads to inconsistent results.
Skipping the Rest Period
Cutting immediately causes juices to run out.
Cooking Over Excessive Heat
Extreme heat can burn the exterior before the center cooks properly.
Relying on Cooking Time Alone
Cooking times vary based on steak thickness and starting temperature.
Frequently Asked Questions
What is the best steak temperature?
Most chefs recommend medium rare at 135°F.
Is rare steak safe to eat?
Yes, when sourced and handled properly. Most bacteria exist on the surface and are destroyed during cooking.
Why does my steak keep overcooking?
Carryover cooking continues after the steak leaves the heat source.
What thermometer is best for steak?
An instant-read digital thermometer provides the fastest and most accurate results.
Final Thoughts
Mastering steak temperatures is one of the easiest ways to improve your cooking. Whether you prefer rare, medium rare, or well done, using a meat thermometer ensures consistent results every time.
When in doubt, pull your steak early, allow it to rest, and enjoy a perfectly cooked steak that's juicy, tender, and packed with flavor.