The internal temperature for a medium-rare steak is generally 130–135°F (54–57°C) at the thickest part of the meat.

Quick Scoop: Medium-Rare Temp

  • Aim for 130–135°F (54–57°C) internal temp for medium rare.
  • Pull the steak from the heat a bit earlier, around 125°F (52°C) , and let it rest so carryover cooking brings it up into the medium-rare range.
  • Use an instant-read thermometer in the thickest part of the steak for an accurate reading.

How to Hit That Temperature

  1. Preheat your pan or grill until it’s very hot before the steak goes on; this gives you a good sear while keeping the inside pink.
  1. Cook and flip once (or just a couple of times) over high heat until the center approaches 125°F.
  1. Rest the steak for about 5–10 minutes; juices redistribute and the internal temp rises a few degrees into the 130–135°F sweet spot.

Visual cue: a medium-rare steak usually has a warm red center with pink toward the edges, tender and juicy when sliced.

Simple Doneness Chart (For Context)

[3][9] [5][7][9][3] [9][3] [3][9] [9][3]
DonenessInternal Temp (°F)Internal Temp (°C)
Rare120–125°F49–52°C
Medium rare130–135°F54–57°C
Medium140–145°F60–63°C
Medium well150–155°F66–68°C
Well done160°F+ 71°C+
**TL;DR:** For medium rare, cook your steak until it reaches **130–135°F (54–57°C)** inside, letting it rest so carryover heat finishes the job.

Information gathered from public forums or data available on the internet and portrayed here.