Steak Temperature Chart

The difference between a perfect medium-rare and an overcooked steak is about 10 degrees. Your steak keeps cooking after you pull it off heat - a phenomenon called carryover - which adds 3-5F in the first few minutes of resting. The chart below shows both the pull temperature (when to remove from heat) and the final resting temperature.

By the CookTimeGuide Editorial TeamKitchen-tested Jul 2026USDA verified

Pull temps assume a 5-minute rest. Thicker cuts (over 1.5 inches) can gain up to 8F from carryover. If you skip resting, add 5F to your pull temp to compensate, though you will lose more juice.

Doneness Levels: Pull Temp vs Final Temp

Doneness	Pull Temp (F)	Final Temp (F)	Final (C)	What to Look For
Blue Rare	115-120°F	120-125°F	49-52°C	Cool, deep red center, very soft to touch
Rare	120-125°F	125-130°F	52-54°C	Cool-to-warm red center, 75% of interior is red
Medium-Rare	130-135°F	135-140°F	57-60°C	Warm pink-red center, firmer edges with a defined sear crust
Medium	135-140°F	140-145°F	60-63°C	Hot pink center, only 50% of interior still shows color
Medium-Well	145-150°F	150-155°F	66-68°C	Slight hint of pink, mostly gray-brown throughout
Well Done	155-160°F	160-165°F	71-74°C	No pink, uniformly gray-brown, drier texture

The Touch Test (Backup, Not Replacement)

Pressing the center of a steak gives a rough doneness estimate, but it fails on steaks thinner than 3/4 inch and on well-marbled cuts like ribeye that stay soft longer. A $15 instant-read thermometer is more reliable than years of guessing.

Blue Rare

Spongy with no resistance. Feels like pressing the base of your thumb when hand is fully relaxed.

Rare

Soft and yielding. Springs back slowly when pressed.

Medium-Rare

Gentle resistance with a soft center. Most steakhouses default here.

Medium

Firm edges, noticeable pushback. Juices run clear with a slight pink tint.

Medium-Well

Firm throughout. Very little give when pressed.

Well Done

Hard and springy. Significantly less moisture than lower doneness levels.

Times by Steak Cut

Thickness matters more than the name on the label. A 1-inch ribeye and a 1-inch sirloin reach medium-rare in roughly the same time, but the ribeye's fat insulates it slightly, so the center stays cooler 1-2 minutes longer. Bone-in cuts also need an extra 1-2 minutes because bone conducts heat more slowly than muscle.

Cut	Safe Temp	Rest	Methods
Ribeye Steak	145°F / 63°C	5 min	Grill Stovetop (Pan Sear)Oven Finish (Reverse Sear)Broil Sous Vide
Sirloin Steak	145°F / 63°C	5 min	Grill Stovetop (Pan Sear)Broil
T-Bone Steak	145°F / 63°C	5 min	Grill Stovetop (Pan Sear)Broil
Flank Steak	145°F / 63°C	10 min	Grill Stovetop (Pan Sear)Broil
Skirt Steak	145°F / 63°C	5 min	Grill Stovetop (Pan Sear)
Flat Iron Steak	145°F / 63°C	5 min	Grill Stovetop (Pan Sear)
Cast Iron Steak	145°F / 63°C	5 min	Stovetop (Cast Iron Sear)Oven Finish

Common Mistakes That Ruin Steak

Cutting to check doneness

Every cut bleeds juice. A 12-oz ribeye loses about 1.5 oz of liquid from a single deep cut. Use a thermometer instead. Insert it from the side, aiming for the geometric center of the thickest part.

Cold steak on a hot pan

A 40F steak dropped on a 500F surface cools the pan by 50-75 degrees, killing the sear. Pull the steak from the fridge 30-45 minutes before cooking. The surface should feel cool, not cold, when you touch it.

Flipping too many times

For most home setups, flip once. Two flips total. More flipping prevents the Maillard crust from forming. The exception: if you are using the restaurant technique of basting with butter, frequent flipping (every 30 seconds) works because the fat maintains the crust.

Skipping the rest

Muscle fibers contract at high heat and squeeze moisture toward the center. Resting for 5 minutes lets fibers relax and redistribute that moisture. Skip it and you get a puddle on the plate and a drier steak.

Frequently Asked Questions

What internal temperature is medium-rare steak?

Pull the steak off heat at 130-135F (54-57C). Residual heat adds 3-5 degrees during the 5-minute rest, landing you at a final 135-140F. A probe thermometer inserted into the thickest part is the only reliable check.

How long should steak rest after cooking?

Rest for 5 minutes minimum, 10 for thick cuts over 1.5 inches. Resting lets muscle fibers relax and reabsorb juices. Cut too early and you lose 30-40% of moisture onto the cutting board.

Does USDA recommend 145F for steak?

The USDA sets 145F with a 3-minute rest as the safe minimum for whole cuts of beef. Many steakhouses and chefs serve at 130-135F (medium-rare). The risk is lower for whole muscle cuts than ground beef because bacteria stays on the surface, which searing kills.

Why is my steak gray instead of pink inside?

Gray interior means the steak went past 155F internally. This happens fastest with thin cuts under 1 inch or when cooking at low heat without a sear. Use high heat for a short time and pull 5 degrees below your target to account for carryover cooking.

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