Whether you like your steak bloody rare or well-done, knowing the right internal temperatures makes all the difference. Learn how to hit the perfect doneness every time.
Your Steak, Your Rules — But Let’s Get It Right
You only get one shot to cook a steak just the way you (or your guest) likes it. Too rare? It’s cold and chewy. Too done? It’s dry and lifeless. The key to nailing steak is knowing the target internal temperatures for each level of doneness — and pulling it off the heat at the right moment.
Steak Doneness Chart: Temp Breakdown
Here’s a straightforward breakdown to help you master steak doneness:
| Doneness | Internal Temp (°F) | Pull from Heat At | Color & Texture |
| Rare | 120–125 | 115–120 | Cool red center, very soft |
| Medium-Rare | 130–135 | 125–130 | Warm red center, juicy and tender |
| Medium | 140–145 | 135–140 | Pink center, firmer but still moist |
| Medium-Well | 150–155 | 145–150 | Slightly pink center, less juice |
| Well-Done | 160+ | 155–160 | No pink, firm and drier texture |
These temps apply to traditional 1 to 1.5-inch steaks. Thicker cuts (like tomahawks) need more nuance and possibly reverse searing.
Pro Tips for Steak Temp Perfection
1. Use an Instant-Read Thermometer
This is the easiest way to get it right. Insert into the thickest part and avoid touching fat or bone.
2. Pull Early, Let It Rest
Always pull your steak about 5 degrees before your target temp. Carryover cooking will finish the job and keep it juicy.
3. The Finger Test (For Pros Only)
With experience, you can gauge doneness by pressing the meat and comparing it to the firmness of different parts of your hand. Still… use a thermometer. It’s way more accurate.
4. Don’t Forget the Rest
Rest your steak for 5 to 10 minutes. This lets juices redistribute and final temp settle for a perfect bite.
Grill Techniques That Help
- Reverse Sear: Smoke the steak at low temp, then finish with a hot sear.
- Two-Zone Grilling: Start over indirect heat, finish over high heat for crust.
- Butter Basting: Add flavor and finish in a cast iron pan with garlic and herbs.
Final Thoughts
Whether you like it mooing or cooked through, getting your steak to the perfect doneness is all about internal temp — not guesswork or grill time. Use this guide to dial in your cook, and your guests will swear you’ve got a steakhouse in your backyard.
