Are you tired of the guesswork when it comes to achieving the perfect steak? Mastering the art of cooking a steak is all about understanding internal temperatures and the subtle nuances that transform a simple cut of meat into a culinary masterpiece.

The quest for the ideal steak often begins with a critical question: What degree of doneness should you be looking for? The answer, of course, depends on personal preference. Some diners crave the juicy tenderness of a rare steak, while others prefer the well-done familiarity of a fully cooked cut. Regardless of your preference, achieving the desired level of doneness is essential for a satisfying dining experience. This internal cooking temperature guide for rare, medium rare and well done beef will help you to become a confident chef.

Here's a breakdown of some general information about cooking steak:

The temperature of filet mignon medium rare is the most popular internal temperature.

Cooking temperatures are relatively the same across all cuts of beef. But cooking times can vary based on the type, thickness and size of the steak.

Doneness	Internal Temperature (F)	Appearance	Texture
Rare	120-130	Mostly red center, slightly warm throughout. A small ring of grey may form on the outside and a strip of red will remain in the center.	Soft, tender, slightly yielding.
Medium Rare	130-140	Hot pink center, warm throughout.	Soft, springy, still yielding.
Medium	140-150	Hot pink center, slightly firmer.	Firm, some spring back when pressed.
Medium Well	150-155	Mostly brown center, slightly pink.	Firm, less yielding.
Well Done	155 and above	No pink, mostly brown throughout.	Firm, with no spring back.

For more detailed information on steak doneness, you can reference this article from the USDA USDA Cooking Guide.

The internal temperature for medium is no less than 140f to 150f (60c to 66c). Medium is how hamburgers are usually served in restaurants, unless you ask for it to be cooked at another temp. When cooking to medium, aim for a final temperature of 150f. For medium well, aim for a final temperature of 150f. The beef should be removed from the heating element a few degrees before your desired doneness is reached, as the temperature will continue to rise while the beef rests. Your pull/remove from the heat temp will be below the final temperature youre aiming to serve the meat at as the temp continues to rise as the meat rests.

Medium and medium well are the most popular internal temperatures. Both provide the perfect balance between texture, firmness and juiciness.

Slightly pink center and warm throughout. These steaks have the slightest hint of light pink left in the middle of the meat. The center is hot throughout the entire steak. These steaks will feel firm with quite a bit of spring back when you press on them. This is the recommended level of doneness for a good steak.

Hamburgers at this temperature usually have a tough texture and can be drier than others. But if you like your burgers a little less done, aim for one of the burger temperatures below: 130 to 135 degrees medium:

Ground meat must be cooked to a minimum temp of 165f. This temperature follows the usda guidelines for beef that is purchased prepackaged.

Well done steaks get cooked to 155f, making their centers have little to no pink color. Medium well and well done steaks can be tricky to perfect, as overcooking them can lead to chewy and dry meat.

The longer cooker time will make your steak slightly drier and the bite less tender. Medium well steak will have a mostly brown center and firm texture. When making, cook based on the tri tip temperature vs. When making, cook based on lamb roast temperature vs. The above chart does not apply to ground pork.

The core temperature is, on average, about 155f when fully cooked, but youll need to remove it from the heat when it reaches 145f. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.

All you'll need is a trusty meat thermometer and the printable steak doneness guide below!

Turn the steak once, giving it 5 minutes and 30 seconds on each side. Flip and cook for an additional 6 minutes for medium rare, or until desired temperature is reached. Remove the steak from the heat when it reaches 135f, with a target temperature of 145f. Remove the steak from the heat when it reaches about 145f, as it will continue cooking while resting. Let the steak rest for five to 10 minutes before slicing.

Not sure what doneness to cook to? Heres a visual guide to help you select your ideal temp: Slightly pink center and warm throughout.

Cook to an internal temperature of 120 to 130 f (49 to 55 c). Cook the roast to an internal temperature of 160f (71c) or above.

Are there any alternatives to grilling or stovetop cooking? While everyone has their own preferences for steak doneness, you might be wondering what the drummonds recommend:

Mastering The Art Of Medium Well Steak A Comprehensive Guide To

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