what internal temp for steak
For steak, the key is both doneness and safety, so you’ll often see two overlapping “answers” to what internal temp for steak you should use.
Super quick guide
- Rare: 120–125°F (very red, cool–warm center).
- Medium-rare: 130–135°F (warm red center, very juicy) — what many steak lovers aim for.
- Medium: 135–145°F (pink center, slightly firmer).
- Medium-well: 145–155°F (mostly brown with a slight blush of pink).
- Well-done: 155°F+ (little to no pink, much firmer and drier).
Food-safety agencies recommend at least 145°F plus a 3‑minute rest as the minimum safe internal temp for steak, which lands in the medium range. Many home cooks and chefs go lower (130–135°F) for flavor and tenderness, especially with good-quality steaks, but that’s a personal risk/taste decision.
Simple rule of thumb
- Decide how you like your steak:
- Very soft, deep red: aim for rare–medium rare (120–135°F).
* Juicy but not too red: medium (135–145°F).
* Little or no pink: medium-well to well (145°F+).
- Pull the steak off the heat a few degrees before your target (about 5°F lower), because it will keep cooking as it rests.
- Always use an instant‑read thermometer in the thickest part of the steak, coming in from the side for the most accurate reading.
Tiny example
If you want a classic steakhouse-style medium‑rare ribeye:
- Take it off the grill at about 125–130°F.
- Let it rest 5–10 minutes; it will rise into the 130–135°F zone and stay very juicy.
Bottom note: Information gathered from public forums or data available on the internet and portrayed here.