Steak Temperature & Doneness Chart (C°/F°) — Perfect Steak Guide
Steak Temperature & Doneness Chart (°C / °F)
Nail USDA Prime, Angus, Dry-Aged, and Wagyu/Kobe steaks—every time.
Popular cuts: Ribeye · NY Strip · Filet Mignon · Porterhouse · T-Bone
This guide shows exact internal temperatures for each doneness (in °F/°C), ideal pull temps (remove from heat early), recommended rest times, and adjustments for thickness and method. Times are estimates—temperature wins.
Steak Doneness Chart (Final Temp, Pull Temp & Rest)
| Doneness | Final Internal Temp | Pull from Heat | Center | Typical Rest |
|---|---|---|---|---|
| Rare | 120–125°F (49–52°C) | 115–120°F (46–49°C) | Cool–warm red; very tender | 3–5 min |
| Medium-Rare | 130–135°F (54–57°C) | 125–130°F (52–54°C) | Warm red-pink; juicy | 5–7 min |
| Medium | 140–145°F (60–63°C) | 135–140°F (57–60°C) | Pink; slightly firm | 5–7 min |
| Medium-Well | 150–155°F (66–68°C) | 145–150°F (63–66°C) | Faint pink; firmer | 7–10 min |
| Well-Done | 160–165°F (71–74°C) | 155–160°F (68–71°C) | Brown throughout; firm | 7–10 min |
“Pull from heat” is lower because temps rise during carryover while the steak rests.
Thickness & Method: Time Guides (Use a Thermometer)
High-Heat Sear (Grill or Cast-Iron)
Approximate times per side for 1-inch (2.5 cm) steaks at high heat. Flip often for even browning.
| Doneness | Time/Side | Notes |
|---|---|---|
| Rare | 2–3 min | Pull ~115–120°F (46–49°C) |
| Medium-Rare | 3–4 min | Pull ~125–130°F (52–54°C) |
| Medium | 4–5 min | Pull ~135–140°F (57–60°C) |
| Medium-Well | 5–6 min | Lower heat near finish |
| Well-Done | 6–7 min | Finish over lower heat |
For 1.5–2 inch steaks, sear 1–2 minutes/side, then finish over indirect heat to target temp.
Reverse-Sear (Great for Thick & Dry-Aged)
Cook gently at 225–275°F (107–135°C) to ~10–15°F (6–8°C) below target, then sear hard 45–90 seconds/side.
| Thickness | Indirect Cook (est.) | Then Sear |
|---|---|---|
| 1.5 in (3.8 cm) | 20–30 min | ~1 min/side |
| 2.0 in (5.1 cm) | 30–45 min | ~1–1.5 min/side |
| Tomahawk / very thick | 45–60+ min | ~1.5–2 min/side |
Reverse-sear maximizes edge-to-edge doneness—perfect for USDA Prime and Wagyu/Kobe.
- Ribeye & NY Strip: high sear for crust; finish to temp.
- Filet Mignon: quick sear + butter baste; avoid overcooking.
- Porterhouse / T-Bone: manage two muscles—tenderloin side cooks faster.
- Grass-Fed: leaner—cook slightly lower/faster; don’t overshoot.
- Grain-Fed: more forgiving; still use a thermometer.
How to Measure Steak Temperature (Step-by-Step)
- Prep: Pat dry; season. For thick cuts, consider reverse-sear.
- Sear: Use ripping-hot grill or cast-iron for crust; flip often.
- Probe: Insert thermometer from the side into the center; avoid fat pockets/bone.
- Decide: Compare to pull temp; remove 5–10°F (3–6°C) early.
- Rest: Move to warm plate/rack; tent loosely; slice against the grain.
Steak Temperature FAQs
What temperature is medium-rare?
Medium-rare is 130–135°F (54–57°C); pull around 125–130°F (52–54°C), then rest.
Is rare steak safe?
USDA guidance for safety is 145°F (63°C) + 3-minute rest for whole cuts. Many restaurants serve lower doneness by request—choose based on preference and proper handling.
What about burgers?
Ground beef should reach 160°F (71°C) for safety before serving.
References
USDA/FSIS Safe Minimum Internal Temperature chart; USDA blog updates on rest times; see official guidance.