Steak is considered safely “done” at 145°F (63°C) after a 3‑minute rest, but most people pick a doneness between rare and well‑done based on texture and color.

Quick Scoop: Steak Doneness Temps

Here’s the usual internal temperature range for steak doneness, plus the USDA safety line:

  • Rare: 120–125°F (49–52°C) – cool red center, very soft.
  • Medium‑rare: 130–135°F (54–57°C) – warm red center, very juicy.
  • Medium: 135–145°F (57–63°C) – pink center, slightly firm.
  • Medium‑well: 145–155°F (63–68°C) – slight pink, firmer, less juice.
  • Well‑done: 155°F+ (68°C+) – little or no pink, quite firm.

Food safety note: The USDA recommends whole beef steaks reach at least 145°F (63°C) and then rest for 3 minutes to reduce foodborne illness risk, even though many steak lovers prefer medium‑rare around 130–135°F.

How to Hit the Right Temp

  • Use an instant‑read thermometer inserted into the thickest part of the steak, avoiding bone or big fat pockets.
  • Pull the steak off the heat a few degrees before your target (about 5°F / 3°C lower), since it will keep cooking as it rests.
  • Let it rest 5–10 minutes so juices redistribute and the texture improves.

Simple “What Temp Is Steak Done?” Answer

If you’re just looking for one number:

  • For safety: cook to 145°F (63°C) internal and let it rest 3 minutes.
  • For classic steakhouse style: many people aim for medium‑rare at about 130–135°F (54–57°C), accepting a bit more risk for better tenderness and juiciness.

TL;DR:

  • Safely “done” (USDA): 145°F + 3‑minute rest.
  • Flavor/texture sweet spot for many: 130–135°F medium‑rare.

Do you mostly care about maximum safety, or are you aiming for steakhouse‑style tenderness and flavor?