For steak, the “right” temperature depends on how you like it cooked and basic food‑safety guidelines.

Core temps for steak doneness

Use a meat thermometer in the thickest part of the steak, and remember it will rise about 5°F while resting.

  • Rare: about 120–125°F, cool red center, very soft.
  • Medium‑rare: about 130–135°F, warm red center, very juicy (most steak lovers’ favorite).
  • Medium: about 140–145°F, warm pink center, a bit firmer but still tender.
  • Medium‑well: about 150–155°F, slight pink in the middle, noticeably firmer and drier.
  • Well‑done: 160°F+, little to no pink, firm and much drier.

Food‑safety note: The USDA recommends at least 145°F internal temperature for steak, then resting 3 minutes, which lands in the medium range.

Super‑short version

  • Best flavor/texture for most people: medium‑rare, pull steak off heat at ~125–130°F and let it rest to ~130–135°F.
  • If you want to strictly follow USDA guidance: aim for 145°F after resting (medium).

Mini table (temps in °F)

html

<table>
  <tr>
    <th>Doneness</th>
    <th>Target internal temp</th>
    <th>Center description</th>
  </tr>
  <tr>
    <td>Rare</td>
    <td>120–125°F</td>
    <td>Cool red center</td>
  </tr>
  <tr>
    <td>Medium‑rare</td>
    <td>130–135°F</td>
    <td>Warm red center</td>
  </tr>
  <tr>
    <td>Medium</td>
    <td>140–145°F</td>
    <td>Warm pink center</td>
  </tr>
  <tr>
    <td>Medium‑well</td>
    <td>150–155°F</td>
    <td>Slight pink center</td>
  </tr>
  <tr>
    <td>Well‑done</td>
    <td>160°F+</td>
    <td>Little to no pink</td>
  </tr>
</table>

Quick cooking story: many home cooks now pair cast‑iron searing with a cheap instant‑read thermometer so they can confidently hit that 130–135°F “sweet spot” without guessing, a trend echoed in forum and steakhouse guides.

TL;DR: Aim for 130–135°F for a classic medium‑rare steak, or 145°F (after rest) if you want to follow USDA safety guidance to the letter.

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