Steak Medium Rare Temp: How to Hit Perfect Doneness Every Time
When people search for “steak medium rare temp,” they’re usually after one thing: the exact internal temperature needed to cook a steak that’s warm, red-pink in the center, tender, juicy, and packed with flavor. Whether you’re grilling, pan-searing, reverse-searing, or using a pellet grill, achieving true medium rare comes down to precision—and that means knowing the right temperature and how to measure it accurately. This guide walks you through that target temp, when to pull your steak, where to place the thermometer, and how to get consistent results every time.
Jump Links
- What Is the Medium Rare Temperature for Steak?
- Where to Check Steak Temperature
- Understanding Carryover Cooking
- Steak Doneness Temperature Chart
- How to Hit Medium Rare on Different Cookers
- How to Tell if Steak Is Medium Rare Without a Thermometer
- Common Mistakes When Cooking Steak
- Conclusion
What Is the Medium Rare Temperature for Steak?
The official medium rare temperature for steak is:
130–135°F (54–57°C) after resting.
To reach that final temperature, most cooks pull their steak off the heat at:
125–130°F (52–54°C)
This accounts for carryover cooking—the natural rise in internal temperature that happens as the steak rests.
Where to Check Steak Temperature
To get an accurate reading, insert your thermometer into the side of the steak, not the top. Slide the probe into the thickest part, aiming for the thermometer’s sensor tip to reach the center without touching fat pockets or the pan/grill surface.
For best accuracy, use a high-quality thermometer from our instant read thermometer collection.
Understanding Carryover Cooking
Once a steak comes off the heat, its internal temperature will continue rising 3–5 degrees. This is why pulling at the correct temperature matters.
- If you pull at 125°F, it will coast up to 130–132°F.
- If you pull at 130°F, it will coast up to 133–135°F.
Let your steak rest for at least 5 minutes for the juices to redistribute before slicing.
Steak Doneness Temperature Chart
| Doneness | Pull Temp | Final Temp | Appearance |
|---|---|---|---|
| Rare | 120–125°F | 125–130°F | Cool red center |
| Medium Rare | 125–130°F | 130–135°F | Warm red-pink center |
| Medium | 135–140°F | 140–145°F | Pink center |
| Medium Well | 145–150°F | 150–155°F | Mostly brown with slight pink |
| Well Done | 155°F+ | 160°F+ | No pink; brown throughout |
How to Hit Medium Rare on Different Cookers
Gas Grill
Preheat your grill to high. Sear 2–3 minutes per side, then finish over indirect heat until internal temp reaches 125–130°F. Rest before slicing.
Charcoal Grill
Build a two-zone fire: one hot side for searing, one cooler side for finishing. Sear hard, then move to indirect heat and monitor with a thermometer from our instant read thermometer collection.
Cast Iron Skillet
Heat the skillet until just smoking. Add high-heat oil, sear 2 minutes per side, then reduce heat to medium and finish cooking to target temp.
Reverse Sear Method
Cook slowly at 225–250°F until steak hits 115–120°F, then sear hot for a crust and pull at 125–130°F. This method pairs well with a flavorful beef rub like the DDR Texas Beef Blend BBQ Rub.
Pellet Grill
Smoke at low temperature (225–250°F) until internal temp is about 115–120°F, then sear on a hot grill or cast iron to finish. A reliable instant-read thermometer ensures you hit medium rare perfectly.
How to Tell If Steak Is Medium Rare Without a Thermometer
If you don’t have a thermometer, use these cues:
- Touch test: Medium rare feels like the flesh at the base of your thumb when your hand is relaxed.
- Appearance: Brown on the outside, warm reddish-pink center.
- Juices: Pink juices with slight clarity—neither blood-red nor clear.
A thermometer is still the most reliable way to get consistent results—especially for premium cuts like ribeye, filet, New York strip, and tri-tip.
Common Mistakes When Cooking Steak
- Cooking by time instead of temperature — every cut and thickness cooks differently.
- Slicing too soon — cutting early drains the juices.
- Using low heat for searing — results in gray, rubbery steak.
- Not drying the steak first — moisture prevents browning and crust formation.
- Not using a thermometer — guessing leads to overcooked meat.
- Skipping seasoning — a beef-forward rub like the DDR Texas Beef Blend BBQ Rub adds flavor and enhances crust.
Conclusion
Achieving perfect medium rare steak is simple once you know the numbers: pull at 125–130°F and let carryover heat bring the steak to a final 130–135°F. Use a reliable instant-read thermometer, place the probe in the right spot, rest the steak properly, and choose a cooking technique that fits your setup. With these fundamentals and a great seasoning like the DDR Texas Beef Blend BBQ Rub, you can hit perfect medium rare every time—whether you're grilling, searing, smoking, or reverse-searing.
Visit Us at our Retail Store or Online BBQ Store
Our online BBQ store is open 24-7 but if you'd rather shop in person, visit our retail store in Northwest Arkansas. You can shop top-quality grills, smokers, the best BBQ rubs and sauces, accessories, and expert advice.
Natives to San Antonio, Texas we take Texas BBQ seriously and have a variety of items you won't find anywhere else.
Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. Stop by and experience hands-on shopping the way it should be!
We're located at 14696 US Hwy 62, Garfield, AR 72732. We're open Tuesday–Saturday from 10 AM to 6 PM. Come pay us a visit!
