Internal Steak Temperatures Explained: Rare to Well Done Steak Guide

Understanding Steak Internal Temperature for More Accurate Grilling

Steak internal temperature tells you more about doneness than grill marks, color, or minutes per side. Common culinary ranges are 120–125°F for rare, 130–135°F for medium rare, 140–145°F for medium, 150–155°F for medium well, and 160°F or higher for well done. These doneness descriptions differ from USDA safe-temperature guidance, explained below.

Cooking steak by time alone can be misleading. A 1-inch strip steak cooked over direct charcoal heat will not finish at the same rate as a 2-inch ribeye cooked with indirect heat. Grill temperature, steak thickness, marbling, bone structure, starting temperature, and outdoor conditions can all change how quickly the center cooks.

The exterior may look ready while the center is still under the target temperature. The reverse can also happen: the steak may continue cooking during the rest and move beyond the intended doneness even after it leaves the grill.

A reliable instant-read thermometer removes much of that uncertainty. It allows you to measure the center, account for carryover cooking, and remove the steak before it overshoots your preferred temperature.

Great steak also depends on what happens before and after temperature measurement. Build a flavorful crust with one of our steak seasonings, then serve the finished steak with sharp steak knives and steak knife sets that cut cleanly without tearing the exterior.

Quick Steak Temperature and Measuring Reference

USDA recommendation: Beef steaks and roasts should reach at least 145°F (63°C) before removal from the heat, followed by at least a 3-minute rest. Rare and medium-rare temperatures fall below that recommendation. See the USDA safe-temperature reference.

Quick method: Insert a meat thermometer into the center of the thickest section, avoiding bone and large fat pockets. Wait for a stable reading and check a second location on thick or uneven steaks. Rest the steak whole on a clean board before slicing. Do not rely on carryover cooking to reach the USDA minimum after removal.

For handheld checks, consider the DDR BBQ Supply Instant Read Meat Thermometer. Compare our Top 15 Store-Bought Steak Seasonings before cooking, then use temperature readings rather than crust color to judge the center.

Jump to a Section

• What Is Steak Internal Temperature?
• Steak Internal Temperature Chart
• Pull Temperature vs. Final Temperature
• Rare Steak Internal Temperature
• Medium Rare Steak Internal Temperature
• Medium Steak Internal Temperature
• Medium Well Steak Internal Temperature
• Well Done Steak Internal Temperature
• Where to Insert a Thermometer in Steak
• How to Check Steak Temperature Correctly
• How Carryover Cooking Changes Steak Temperature
• How Thickness Affects Internal Temperature
• Best Internal Temperature by Steak Cut
• How Cooking Methods Affect Steak Temperature
• Common Steak Temperature Mistakes
• Frequently Asked Questions
• Final Thoughts
• Recommended Products
• Related Reading

What Is Steak Internal Temperature?

Steak internal temperature is the temperature at the center of the thickest part of the meat. It is the most dependable indicator of how thoroughly the steak has cooked.

The internal temperature determines whether the steak is rare, medium rare, medium, medium well, or well done. As the temperature rises, the muscle fibers tighten, the texture becomes firmer, and the steak releases more moisture.

Internal temperature is more dependable than:

• Cooking time
• Grill marks
• Exterior color
• The touch test
• Cutting into the steak
• Following a fixed number of minutes per side

Those methods can provide clues, but they cannot tell you precisely what is happening in the center.

For example, a thick ribeye can develop a dark crust while the center remains below rare. A thin flank steak can move from medium rare to medium well in only a few minutes. A bone-in porterhouse may have different temperatures on the strip side and tenderloin side.

The only practical way to know the center temperature is to measure it.

Steak Internal Temperature Chart

These approximate final-temperature ranges describe culinary doneness. They are not USDA pull-temperature recommendations. Color and texture are descriptive clues only; measure temperature to assess the center.

Doneness terminology varies, and carryover cooking is not a fixed number of degrees. Begin checking early. To follow USDA guidance, measure at least 145°F before removal and rest at least 3 minutes, even when a culinary preference in the chart lists a lower temperature.

For a visual comparison of every level, read our complete steak doneness guide.

Pull Temperature vs. Final Steak Temperature

Pull temperature and final temperature are not the same thing.

Pull temperature is the internal temperature when the steak comes off the heat.

Final temperature is the temperature the steak reaches after resting and carryover cooking.

A steak does not stop cooking immediately when it leaves the grill. The exterior is hotter than the center, and that stored heat continues moving inward during the rest.

There is no USDA-recommended pull temperature for medium-rare steak. Its common final range of 130–135°F is below the USDA minimum. For a higher final doneness, you can allow for carryover while still reaching at least 145°F on the heat. A fixed rule such as “always pull 5°F early” cannot account for every steak.

Carryover cooking commonly adds several degrees, but the exact amount depends on:

• Steak thickness
• Cooking temperature
• Direct vs. indirect heat
• Bone-in vs. boneless construction
• How aggressively the steak was seared
• The temperature of the resting surface
• How long the steak rests

Very thick steaks often experience more carryover cooking than thin steaks because they store more heat.

Rare Steak Internal Temperature

Rare steak generally finishes between 120°F and 125°F. The center remains red, soft, and cool to warm.

This is a culinary doneness description below USDA guidance. A longer rest does not replace the recommended minimum cooking temperature.

Rare Steak Temperature Characteristics

• Final temperature: 120–125°F
• Center color: red
• Texture: soft and tender
• Moisture: high
• Fat rendering: limited

Rare is often better suited to lean, naturally tender cuts such as filet mignon or beef tenderloin. Heavily marbled cuts may contain fat that remains firm at this temperature.

Medium Rare Steak Internal Temperature

Medium rare steak generally finishes between 130°F and 135°F. The center is warm, red to reddish pink, and tender with light springiness.

That 130–135°F range is a culinary preference, not a USDA recommendation. Carryover varies, so no single pull temperature guarantees a medium-rare finish.

Medium Rare Steak Temperature Characteristics

• Final temperature: 130–135°F
• Center color: warm red to pink
• Texture: tender with light resistance
• Moisture: high
• Fat rendering: beginning to soften

Medium rare is a common culinary preference for New York strip, filet mignon, porterhouse, T-bone, flat iron, ribeye, and tomahawk steaks.

For more on this culinary doneness range, see our guide to medium rare steak temperature.

Medium Steak Internal Temperature

Medium steak generally finishes between 140°F and 145°F. It has a warm pink center, a firmer texture, and more rendered fat than medium rare.

To follow USDA guidance, reach at least 145°F before removing the steak from the heat, then rest at least 3 minutes. Pulling at 140°F and relying on the rest to reach 145°F does not follow that recommendation.

Medium Steak Temperature Characteristics

• Final temperature: 140–145°F
• Center color: warm pink
• Texture: firm but still yielding
• Moisture: moderate
• Fat rendering: more developed

Medium can be an excellent choice for ribeye and other heavily marbled steaks because the additional heat helps soften internal fat.

Medium Well Steak Internal Temperature

Medium well steak generally finishes between 150°F and 155°F. It contains only a small amount of pale pink and has a firm texture.

For a 150–155°F final temperature, account for the carryover you observe while still reaching at least 145°F before removal. Check during the rest; the amount of additional heating varies.

Medium Well Steak Temperature Characteristics

• Final temperature: 150–155°F
• Center color: pale pink
• Texture: firm
• Moisture: reduced
• Fat rendering: extensive

Choose a thick, marbled steak and use moderate or two-zone heat to reduce the chance of drying the exterior before the center reaches the target.

Well Done Steak Internal Temperature

Well done steak generally finishes at 160°F or higher. It has little to no visible pink and is firm throughout.

A steak removed near 155°F may reach 160°F during resting, but that rise is not guaranteed. Monitor the center and finish cooking further if needed to reach your chosen doneness.

Well Done Steak Temperature Characteristics

• Final temperature: 160°F or higher
• Center color: brown or gray-brown
• Texture: firm
• Moisture: lower
• Fat rendering: extensive

Well done steak is easier to keep moist when you start with a thick, well-marbled cut such as ribeye or chuck eye. Cook over controlled heat rather than leaving the steak over maximum direct heat for the entire cook.

Where to Insert a Thermometer in Steak

Thermometer placement directly affects the accuracy of the reading. A probe positioned too close to the surface, bone, or fat can give a misleading temperature.

Insert the Probe into the Thickest Part

The thickest part usually cooks most slowly. Aim for the center of that section.

Insert from the Side for Thin Steaks

For steaks around 1 inch thick or less, insert the thermometer horizontally from the side. This makes it easier to position the sensor in the center instead of near the hot grill surface.

Avoid Touching Bone

Bone can conduct heat differently from muscle and distort the reading. This is especially important with porterhouse, T-bone, and tomahawk steaks.

Avoid Large Fat Pockets

A probe sitting in a seam of fat may not reflect the temperature of the surrounding lean meat.

Take More Than One Reading

Large or irregularly shaped steaks may have multiple temperature zones. Check the center and at least one additional thick area.

The ThermoPro TP19W Waterproof Digital Meat Thermometer is an instant-read option with an auto-rotating display for handheld checks from different angles. Position the sensing area correctly and wait for the reading to settle; a fast thermometer cannot correct poor probe placement.

How to Check Steak Temperature Correctly

1. Begin checking before you expect the steak to be done.
2. Insert the thermometer into the thickest section.
3. Aim for the center of the meat.
4. Avoid bone and large fat deposits.
5. Wait for the reading to stabilize.
6. Check another area if the steak is large or uneven.
7. Confirm at least 145°F before removal to follow USDA guidance.
8. Rest at least 3 minutes and monitor carryover when precision matters.

A fast thermometer is useful because it reduces the amount of time the grill lid stays open. It also makes it easier to take readings in several locations before the steak overshoots the target.

Browse our collection of instant-read thermometers for grilling, smoking, reverse searing, and cast-iron cooking.

Choose a Thermometer for the Way You Cook

• Quick checks on individual steaks: The DDR BBQ Supply Instant Read Meat Thermometer is a handheld option for checking several spots before serving.
• Handheld checks from different angles: The ThermoPro TP19W has an auto-rotating display and thermocouple sensor.
• Monitoring two thick steaks during indirect cooking: The DDR BBQ Supply Dual Sensor Wireless Meat Thermometer includes two meat probes. Follow the insertion-depth and heat-limit instructions, and remove probes before searing when the heat exceeds their limits.

Compare the full thermometer collection for your cooking setup. A leave-in probe tracks one location; an instant-read check helps confirm other areas before serving. Handheld instant-read units should not remain in a closed grill.

How Carryover Cooking Changes Steak Temperature

Carryover cooking happens because heat continues moving from the hot exterior toward the cooler center after the steak leaves the grill.

The temperature increase is not identical for every steak.

Thin Steaks

Thin steaks contain less stored heat and may rise only slightly while resting. However, they also cook quickly and can overshoot before they leave the grill.

Thick Steaks

Thick steaks store more heat and may continue climbing several degrees. Monitor large porterhouses, tomahawks, and 2-inch ribeyes closely instead of subtracting a fixed number of degrees from the final target.

High-Heat Cooking

A steak cooked entirely over extreme direct heat may experience more carryover cooking because its outer layers become significantly hotter than the center.

Low-Temperature Cooking

Reverse-seared steak often experiences less dramatic carryover during the low-temperature stage because the temperature is more even from edge to edge. The final sear can still add additional heat.

How Steak Thickness Affects Internal Temperature

Thickness affects both cooking time and how evenly the steak reaches the target temperature.

Use our complete steak cooking times by thickness guide to plan the cook, but let internal temperature determine when the steak is ready.

Best Internal Temperature by Steak Cut

The table describes common culinary preferences, including temperatures below USDA guidance. The safety recommendation remains the same across these cuts: at least 145°F before removal and at least a 3-minute rest.

Read our steak temperature by cut guide for a more detailed breakdown of ribeye, filet mignon, strip steak, porterhouse, tri-tip, flank steak, and other cuts.

Match the Seasoning to the Cut

Double Dun Ranch BBQ Steak Seasoning offers garlic, pepper, paprika, cumin, and cayenne for ribeye or sirloin. Meat Church Holy Cow BBQ Rub is a savory, sugar-free option for steaks and tri-tip. Check the salt already in each blend before adding separate salt.

For a savory pepper, garlic, and onion profile, consider Killer Hogs Steak Rub. Its ingredients include sugar, so watch the crust over intense heat. Compare more options in our Top 15 Store-Bought Steak Seasonings collection or browse all steak seasonings. Rub color does not reveal internal doneness.

How Cooking Methods Affect Steak Internal Temperature

Direct Grilling

Direct grilling heats the exterior rapidly. It works well for thinner steaks but can create a thick overcooked band around large steaks.

Two-Zone Grilling

Two-zone grilling provides a hot searing area and a cooler indirect area. This gives you more control over how quickly the center approaches the target temperature.

Reverse Searing

Reverse searing slowly brings the center close to the target before a final high-heat sear. It is one of the most dependable methods for thick steaks.

Use our reverse sear steak guide for a complete process.

Pellet Grill Cooking

A pellet grill can slowly increase the internal temperature while adding smoke flavor. The steak can then be finished over high heat for crust development.

The DDR BBQ Supply Dual Sensor Wireless Meat Thermometer can monitor two thick cuts during this indirect stage. Check the product instructions for probe placement and heat limits before the sear.

Read our pellet grill steak guide for temperatures and searing options.

Cast Iron Cooking

Cast iron creates excellent surface browning but stores enough heat to overshoot the center quickly. Thick steaks may need to finish over lower heat or in an oven.

Browse our cast iron cookware for a suitable pan, then check the center with a thermometer rather than using the crust as your doneness test.

Common Steak Internal Temperature Mistakes

Ignoring Carryover or Using It to Replace the Safety Minimum

Carryover can push a steak beyond the intended doneness. Use a controlled finishing stage to limit overshoot, but reach the USDA minimum on the heat rather than depending on the rest to correct undercooking.

Checking Only One Location

Large, bone-in, or irregularly shaped steaks may have different temperatures in different areas.

Placing the Probe Too Close to the Surface

The outer layers are hotter than the center and can produce an inaccurately high reading.

Touching Bone with the Thermometer

Bone can distort the measurement and does not represent the temperature of the surrounding meat.

Measuring a Fat Pocket

Fat can register differently from lean muscle. Move the probe slightly and check again.

Relying Only on Time

Cooking time changes according to steak thickness, grill heat, starting temperature, wind, and cut shape.

Using a Slow Thermometer

A slow reading keeps the grill open longer and makes it harder to check several locations quickly.

Ignoring Steak Thickness

A ½-inch steak and a 2-inch steak require different cooking strategies and experience different amounts of carryover cooking.

Frequently Asked Questions About Steak Internal Temperature

What Internal Temperature Is Rare Steak?

Rare steak generally finishes at 120–125°F. That is a culinary description below USDA guidance, which calls for at least 145°F before removal and a minimum 3-minute rest.

What Internal Temperature Is Medium Rare Steak?

Medium rare steak generally finishes at 130–135°F. USDA does not recommend a medium-rare pull temperature; this final range is below its minimum-temperature recommendation.

What Internal Temperature Is Medium Steak?

Medium steak generally finishes between 140°F and 145°F. It usually has a warm pink center and firmer texture.

What Internal Temperature Is Medium Well Steak?

Medium well steak generally finishes between 150°F and 155°F and has only a small amount of pale pink.

What Internal Temperature Is Well Done Steak?

Well done steak generally reaches 160°F or higher and has little to no visible pink.

How Far Below the Final Temperature Should I Remove Steak?

There is no fixed offset for every steak. Carryover depends on thickness and cooking method. To follow USDA guidance, reach at least 145°F before removal and rest at least 3 minutes; do not subtract an offset from that minimum.

Where Is the Most Accurate Place to Check Steak Temperature?

Measure the center of the thickest portion. Avoid bone, large pockets of fat, and the cooking surface.

Can You Check Steak Temperature from the Side?

Yes. Inserting the thermometer horizontally from the side is often the most accurate method for thinner steaks because it helps place the sensor in the center.

Why Does My Steak Temperature Keep Rising?

Stored heat from the hotter exterior continues moving toward the center during resting. This is carryover cooking.

How Much Does Steak Temperature Rise While Resting?

A steak may rise only a few degrees after gentle cooking, while thick steaks finished over intense heat can rise considerably more. Track the center with a thermometer instead of assuming a fixed increase.

Should I Check Steak Temperature Before or After Resting?

Check it before removing the steak, then monitor during resting when precision matters. The final temperature is reached after carryover cooking.

Can Steak Be Pink at 145°F?

Yes. Color varies based on meat chemistry, cut, lighting, and cooking method. Temperature is more dependable than color alone.

Is a Meat Thermometer Better Than the Touch Test?

Yes. The touch test is subjective and varies among cuts. A thermometer directly measures the center temperature.

Does Bone-In Steak Cook Differently?

Yes. Bone-in steaks may cook unevenly around the bone. Check more than one area and avoid touching the bone with the probe.

What Temperature Is Best for Ribeye?

A common culinary preference for ribeye is 130°F and 145°F. Medium rare to medium gives its marbling time to soften and render.

What Temperature Is Best for Filet Mignon?

A common culinary preference for filet mignon is 120°F and 135°F. Rare to medium rare preserves the moisture of this lean, tender cut.

What Temperature Is Best for New York Strip?

A common culinary preference for New York strip is 130–135°F, although highly marbled strip steak can also perform well closer to medium.

Which Thermometer Should I Use for Steak?

A handheld instant-read thermometer is useful for checking the center and confirming several locations. Compare the DDR BBQ Supply Instant Read Meat Thermometer and ThermoPro TP19W, or browse our meat thermometers for other monitoring options.

Does Steak Seasoning Change the Internal Temperature Target?

No. A dark or heavily seasoned crust does not change the temperature recommendation or prove the center is cooked. Choose a blend from our Top 15 Store-Bought Steak Seasonings for flavor, then check internal temperature separately.

Can a Grill-Lid Gauge or Infrared Thermometer Measure Steak Doneness?

No. A lid gauge measures the cooking environment near the gauge, while an infrared thermometer measures surface temperature. Use a food probe inserted into the center of the steak for an internal reading.

Is the Steak Temperature Chart Appropriate for Hamburgers?

No. Ground beef has different safety guidance: cook hamburgers to 160°F. The USDA 145°F plus 3-minute-rest recommendation in this article applies to beef steaks and roasts.

Internal Steak Temperature Is the Most Reliable Path to Better Steak

Internal temperature gives you a dependable way to cook steak according to the cut, thickness, and requested level of doneness. It replaces guesswork with measurable information and helps prevent both undercooking and unnecessary overcooking.

Rare, medium rare, medium, medium well, and well done are not determined by a fixed number of minutes per side. A thin strip steak, thick ribeye, bone-in porterhouse, and flank steak all respond differently to heat. Grill temperature, marbling, bone structure, and cooking method affect how quickly the center rises.

The most important distinction is the difference between pull temperature and final temperature. Steak continues cooking after it leaves the grill. Removing it only after it reaches the desired final temperature can cause it to overshoot during resting.

Use a fast thermometer in the center of the thickest portion, avoid bone and large pockets of fat, and check more than one location when necessary. Begin checking early. To follow USDA guidance, reach at least 145°F before removal, then rest at least 3 minutes; account for carryover without using it to replace that cooking minimum.

Temperature is only one part of the complete process. Match the cooking method to the steak’s thickness, season the exterior appropriately, rest the steak briefly, and slice it with a sharp knife. Those steps work together to produce better crust, more accurate doneness, and a better texture at the table.

For your next cook, compare our Top 15 Store-Bought Steak Seasonings collection, prepare a clean cutting board, and have your thermometer ready before the steak goes on the heat.

Shop our steak seasonings to build flavor before grilling, use one of our instant-read thermometers to track the center, and serve with sharp steak knives and steak knife sets for clean slicing.

Use this article with our steak temperature chart, steak doneness guide, steak cooking times by thickness, and steak temperature by cut guide to build a complete cooking plan.

Once you begin measuring the center instead of relying on time, color, or touch alone, consistent steak becomes much easier. You gain the control to serve each cut at the temperature requested and avoid wasting a good steak through preventable overcooking.

Recommended Products for Cooking Better Steaks

The right equipment makes it easier to cook steak consistently. Before your next cook, explore our collections of:

• Steak Seasonings
• Top 15 Store-Bought Steak Seasonings
• Beef Rubs
• Meat Thermometers
• Pellet Grills
• Charcoal Grills
• Offset Smokers
• Grill Grates
• BBQ Tools
• BBQ Gloves
• Steak Knives
• Cutting Boards
• Cast Iron Cookware
• BBQ Fuel

Continue Learning About Cooking Steak

Use these related guides to compare beef grades, avoid cooking mistakes, and understand how the cut affects your cooking plan.

• USDA Prime vs. Choice Beef
• Common Steak Cooking Mistakes
• Steak Temperature by Cut

Plan with the steak’s thickness and cooking method in mind, then use a properly placed food thermometer to assess the center. A good reading is more useful than a fixed cooking time or a guess based on color.

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