what temp does steak need to be
Steak internal temperatures vary by doneness level, with medium-rare at 130-135°F being a popular choice for juicy results. Always use a meat thermometer for accuracy and follow USDA safety guidelines of at least 145°F for medium with a 3-minute rest.
Doneness Guide
This chart summarizes standard steak temperatures from expert sources like USDA guidelines and steakhouse pros. Pull the steak off heat 5°F early —it continues cooking during rest.
| Doneness | Internal Temp (°F) | Description |
|---|---|---|
| Rare | 120-130 | Cool red center, seared outside |
| Medium-Rare | 130-135 | Warm red center, juicy favorite |
| Medium | 135-145 | Pink warm center (USDA minimum 145°F) |
| Medium- Well | 145-155 | Slight pink, firmer texture |
| Well-Done | 155+ | No pink, fully cooked through |
Cooking Tips
- Resting matters : Let steak sit 3-5 minutes post-cook; juices redistribute for tenderness.
- Thickness counts : 1-inch steaks take 4-6 min/side on high heat (450°F grill).
- Thermometer essential : Insert into thickest part, avoid bone/fat for true reading.
Trending Views
Forums like Reddit debate these temps—some swear 145°F is medium, not rare , while chefs push lower for flavor. Steven Raichlen notes USDA's 145°F as medium-rare baseline, but home cooks often aim 130°F. In 2026 grilling threads, reverse-sear (low then high heat) trends for even results.
Safety First
USDA mandates 145°F minimum to kill bacteria, though whole-muscle steaks like ribeye are low-risk rarer. Overcooking dries it out—practice makes perfect!
TL;DR : Aim 130-135°F for medium-rare perfection; rest 3 min. Safe at 145°F.
Information gathered from public forums or data available on the internet and portrayed here.
