Steak Temperature Guide: Rare, Medium Rare & More!

06 May, 2025

What is the secret to a truly unforgettable steak experience? The answer lies not just in the cut, but in the precise dance of heat and time, a culinary choreography that culminates in the perfect internal temperature.

The quest for steak perfection is a journey of nuanced understanding. It is a pursuit that begins with understanding the desired "doneness" the degree to which the meat is cooked. From the cool, crimson heart of a rare steak to the uniformly cooked well-done, the internal temperature is the compass guiding this journey. This is where the art of steak cooking transforms from a simple act of grilling or searing into a precise science, where a few degrees can dramatically alter the experience.

Mastering steak temperatures is like learning a new language. Each level of doneness has its own vocabulary of texture, flavor, and visual cues. Rare steaks, for instance, are characterized by their bright red center, a temperature range typically between 120F and 130F (49C to 55C). These steaks are tender and juicy, offering a unique taste sensation. It's a preference that might not appeal to everyone, but it's a testament to the diversity of culinary experiences.

The allure of medium-rare, the most frequently sought after doneness, lies in its balance. Many restaurants default to this preparation unless otherwise specified. The internal temperature for medium-rare, often regarded as the ideal state, hovers around 130F to 135F (54C to 57C). This results in a steak that is cooked enough to be safe, while preserving tenderness and a distinctive pink hue. The temperature of filet mignon medium rare is the most popular internal temperature, but that doesn't diminish the appeal of lamb or other cuts cooked to this ideal level.

Then there are those who enjoy a "blue" or "very rare" steak, with temperatures sometimes dropping as low as 115F to 120F (46C to 49C), even down to 108F in some cases. It is important to ensure that the meat is safe to eat and that the source of the meat is known and handled properly if taking this risk.

The information is for all cuts of beef, with variations based on thickness and size. In particular, the internal temperature is key. The key to achieving the desired doneness is not just the cooking time, but also a keen understanding of how heat affects the meat. Using a kitchen thermometer and inserting it from the side, or into the thickest part of the cut is essential. It is also critical to factor in the "carryover cooking" effect the increase in temperature that occurs after the steak is removed from the heat. Removing the beef a few degrees before the desired doneness is achieved is essential.

Here's a breakdown that illustrates how the internal temperature of a steak correlates to its doneness level, which is a basic but important fact when attempting to cook a steak perfectly.

Doneness	Internal Temperature (F)	Internal Temperature (C)	Characteristics
Blue/Very Rare	115-120	46-49	Very red center, purplish center, cool
Rare	120-130	49-55	Bright red center, warm, juicy
Medium Rare	130-140	54-60	Warm, pink center, tender
Medium	140-150	60-66	Warm pink center, some pink
Medium Well	150-155	66-68	Slightly pink, mostly brown
Well Done	160+	71+	No pink, fully cooked

The internal temperature for roast beef is also a key measurement. For medium-rare roast beef, the ideal internal temperature is between 130F and 135F (54C to 57C). At this point, the meat will be tender with a pink center. For rare roast beef, the ideal internal temperature is 125F (52C), allowing for a pink center while still ensuring food safety.

The advice from the experts at Ruth's Chris can also be valuable. "Steak experts" frequently recommend medium-rare as the perfect doneness level for most steaks.

Another key element of cooking a steak to perfection is the concept of "carryover cooking." The residual heat in the steak, even after it is removed from the heat source, will continue to cook the meat. Therefore, the steak must be removed from the heat a few degrees before the desired doneness is achieved.

Here is a guide of the approximate cooking times and internal temperature for different levels of doneness.

Doneness	Internal Temperature (F)	Approximate Total Cooking Time (Minutes)
Rare	120-130	6-8
Medium Rare	130-140	8-10
Medium	140-150	10-12
Medium Well	150-155	12-14
Well Done	160+	14+

When using equipment, it's important to recognize that test kitchen equipment may vary in the amount of heat produced. Use a kitchen thermometer to check the internal temperature of the steak.

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