A guide to achieving the perfect steak temperature from rare to well-done

Medium rare steak sliced thinly — Don't forget to rest your steak before cutting into it.
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A meat thermometer is the most accurate way to measure whether a steak is done.
The target temperature can range from 125 to 155 degrees Fahrenheit, depending on your desired doneness.
Chefs generally advise aiming for a medium-rare to medium doneness level for maximum flavor.
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It can be difficult to tell when a steak is done cooking – but fortunately, meat thermometers take the guesswork out of the process. Using a meat thermometer ensures that you don't undercook the meat (which poses a risk of foodborne illness) or overcook it (which dries it out and compromises the flavor).

The temperature you're looking for, though, will be contingent on your personal preferences.

"The time it takes to achieve your desired level of doneness depends on the steak cut, size, shape, and marbling of the steak," says Christopher Arturo, a senior culinary arts chef-instructor at the Institute of Culinary Education. "Cook with caution, and remember that you can always cook steak more but can't cook it less."

Whether you're grilling your steak or pan-searing it and finishing it in the oven, here are some tips for achieving the perfect level of doneness every time.

Steak temperature chart

Steak doneness	Internal temperature	Center color
Rare	125 - 130 degrees Fahrenheit	Red
Medium rare	135 degrees Fahrenheit	Deep pink
Medium	140 - 145 degrees Fahrenheit	Pink
Medium well	150 degrees Fahrenheit	Brownish light pink
Well done	155 degrees Fahrenheit and up	Brown with no pink

Arturo says the amount of time it takes to reach each of these temperatures will vary significantly - the thicker the steak, the longer it will take to reach the ideal temperature. That's why it's important to keep an eye on the meat thermometer.

If you're looking for consistency, Arturo suggests using a combination of cooking methods for the best results.

"Grilling and searing will develop flavor and a nice crust while keeping the moisture inside the meat," he says. "However, if you grill or sear for the whole cooking time, the steak will be burnt on the outside by the time it's fully cooked through. If you roast a steak for the entire process, it'll be dry by the time it develops a crust."

Below, Arturo explains the best combination of cooking methods to achieve each desired doneness.

Rare steak temperature

Steak cooked rare — The center of a rare steak will be bright red.
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The temperature of a rare steak with a red center is typically between 125 and 130 degrees Fahrenheit.

According to Arturo, this level typically only requires a quick sear on both sides in order to trigger the Maillard reaction - a chemical reaction between amino acids and reducing sugars in the meat that results in browning on the outside.

If you're searing, it will take about two to three minutes on each side in the pan and then nine to 11 minutes in the oven for a steak that's 1 ½ inch thick. It will likely take about four to six minutes on each side if you're grilling.

Medium-rare steak temperature

For a medium-rare steak with a warm reddish center, look for a temperature of 135 degrees Fahrenheit.

Arturo recommends pan-searing the steak on each side for two minutes to get a golden-brown crust and then placing it in a convection oven set to 425 degrees Fahrenheit or a regular oven set to 450 degrees Fahrenheit for three minutes. If you're grilling, a steak that's 1 ½ inch thick may take five to six minutes per side.

Medium steak temperature

The ideal temperature range for a medium steak with a warm pink center is between 140 and 145 degrees Fahrenheit.

For a steak that's 1 ½ inch thick, Arturo suggests searing all sides of your steak for two to three minutes before roasting it for an additional five minutes. Or, you can grill it for six to seven minutes per side.

Medium-well steak temperature

The temperature of a medium-well steak that's slightly pink in the center is about 150 degrees Fahrenheit.

According to Arturo, this will require roasting the steak for six minutes after searing it for three minutes on each side (if it's about 1 ½ inch thick). If you're grilling, aim for seven to nine minutes on each side.

Well-done steak temperature

Well-done steak sliced on a cutting board — The center of a well-done steak will be brown with no signs of pink.
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A well-done steak, which has little to no pink color in the center, is generally cooked to 155 degrees Fahrenheit and higher. Arturo says for a steak about 1 ½ inch thick, this will take eight minutes in the oven after searing all sides, or it will take eight to 10 minutes on each side on the grill.

Most chefs don't recommend cooking a steak well-done. According to Arturo, a lot of the moisture has evaporated by this point, so the texture may be dry and tough.

Not only that, but chef Rich Hudson of Donovan's Modern American Meatery in Riverview, Florida, adds that it can compromise the taste, too. "As the steak cooks, the water in the cells is heated to the point that the cell wall collapses and the liquid comes out taking most of the natural flavors with it," he says.

How to use a meat thermometer

Four steaks with meat thermometers inserted into them cooking on a grill — A meat thermometer inserted into the center of the meat is the best way to determine if your steak is done to your liking.
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Experts agree that a probe meat thermometer is the most accurate way to ensure you get perfectly cooked steak.

Before using your meat thermometer, Hudson says it's important to check if it's properly calibrated. You can test this by placing it first in boiling water and checking for a temperature of about 212 degrees Fahrenheit, and then placing it in ice water to see if it reads 32 degrees Fahrenheit.

If it doesn't, Hudson says most dial thermometers have a calibration nut at the bottom where the stem meets the dial that you can use to manually adjust it, and some digital thermometers feature a calibration mode to adjust the reading.

Arturo recommends sticking the thermometer into the steak horizontally. Ideally, you want the tip of the thermometer to be at the center.

If the cut has a bone, Arturo says to aim close to the bone without touching it. This is because the bone is dense, so it remains cold for longer - which means that area won't give you an accurate read on the temperature of the steak itself.

Avoid piercing the steak multiple times, as Arturo says this will result in losing a lot of the juices.

Tips for cooking steak perfectly every time

Keep your cut in mind: The ideal level of doneness depends on the cut of steak. For example, both Arturo and Hudson say a filet mignon is best served medium rare, since it's a tender cut with little marbling and can dry out easily. Conversely, Arturo prefers to cook a ribeye to medium, because it has larger pockets of fat that need more heat to properly render, thus making the steak extra juicy.
Don't cook a cold steak. Letting your meat come to room temperature first will allow it to cook more evenly all the way through, so place it on the counter about 30 to 45 minutes before cooking. Arturo also notes that it's best to season the steak after it reaches room temperature - otherwise, salt can draw the moisture out of the meat, which prevents you from getting a good sear.
Remember carry-over cooking. The steak will continue to cook a bit even after you've pulled it from the heat source. This is known as carry-over cooking. Arturo suggests removing it a little early - when it hits about 10 degrees below the target temperature.
Let it rest. Once the steak is done cooking, Arturo also says it's important to let the meat rest before you cut into it." As the steak cooks, the juices migrate to the outside of the protein, so if you cut into it immediately after cooking, the juices will seep out," he says.

Resting the steak also gives it the opportunity to carry-over cook and reach your target temperature. Cutting into it stops that cooking process.
Skip the "touch test." According to Arturo, checking the firmness of the steak against your hand is an unreliable way to determine whether or not it's done. Use a meat thermometer instead.

How to ensure food safety

Keep in mind that The United States Department of Agriculture advises against eating undercooked beef cooked to a temperature below 145 degrees Fahrenheit, as it may contain illness-causing bacteria that would otherwise be killed off by heat when the meat is cooked for longer.

According to Hudson, the highest risk factor for foodborne illness is fecal contamination when the animal is harvested. Since this is surface-level contamination, as long as the internal temperature of the steak reaches at least 125 degrees Fahrenheit, the outside will reach 200 degrees Fahrenheit, which is more than enough to kill any potentially harmful bacteria.

That said, there are certain people who should avoid eating rare or medium-rare steak to be on the safe side. "Young children, elderly people, and women who may be pregnant can be immunocompromised and lack the tools to break down pathogens that can be in a raw product," says Arturo. "If you're healthy, err on the side of caution and eat rare steak in small quantities."

Insider's takeaway

Though it may take some practice to nail it every time, using a meat thermometer will greatly increase the likelihood of cooking your steak to the perfect doneness.

The amount of time it takes to get to that ideal temperature will vary depending on how thick the steak is, so it's crucial to keep checking your thermometer throughout the cooking process.

You'll also want to remove the steak from the heat source when it's about 10 degrees below its target temperature. It will continue to cook as you let it rest, which you should do before cutting and serving.

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