For most home cooks, the key is this: steak doneness is a preference, but there is also a minimum safe temperature you should know.

Quick Scoop: What temp should steak be?

  • USDA minimum safe temp: 145°F (62.8°C) internal, then let it rest at least 3 minutes before eating.
  • This lines up with a medium steak; many steakhouses and steak fans choose slightly lower temps (especially for medium-rare), but that’s a personal-risk choice.

Common steak doneness temperatures

These are typical target internal temperatures (measured with a thermometer in the thickest part):

  • Rare: 120–125°F – cool red center, very soft, not USDA‑recommended for safety.
  • Medium‑rare: 130–135°F – warm red center, very juicy, widely considered the “sweet spot” for flavor/texture.
  • Medium: 135–145°F – warm pink center, firmer bite; 145°F is the USDA safe minimum.
  • Medium‑well: 150–155°F – mostly cooked through with just a hint of pink.
  • Well‑done: 160–165°F+ – brown throughout, little or no pink, much firmer and drier.

HTML table: steak temps and doneness

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Internal temp (°F)</th>
      <th>Center description</th>
      <th>Notes</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Rare</td>
      <td>120–125°F [web:1][web:3][web:5]</td>
      <td>Cool, deep red, very juicy [web:3][web:5]</td>
      <td>Extra tender; below USDA safe recommendation [web:1][web:7][web:10]</td>
    </tr>
    <tr>
      <td>Medium‑rare</td>
      <td>130–135°F [web:1][web:3][web:5][web:6]</td>
      <td>Warm red, very juicy [web:3][web:5]</td>
      <td>Popular “steakhouse” level; slightly under USDA minimum [web:1][web:5][web:7][web:9]</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>135–145°F [web:1][web:3][web:5]</td>
      <td>Warm pink, moderately firm [web:3][web:5]</td>
      <td>145°F + 3‑min rest is USDA safe minimum [web:1][web:7][web:9]</td>
    </tr>
    <tr>
      <td>Medium‑well</td>
      <td>150–155°F [web:3][web:5]</td>
      <td>Light pink, mostly cooked through [web:3][web:5]</td>
      <td>Less juicy, stronger chew [web:3][web:5]</td>
    </tr>
    <tr>
      <td>Well‑done</td>
      <td>160–165°F+ [web:3][web:5]</td>
      <td>Brown throughout, firm [web:3][web:5]</td>
      <td>USDA‑safe; driest and firmest texture [web:3][web:5][web:7]</td>
    </tr>
  </tbody>
</table>

Safety vs. preference (multi‑view)

  • Food‑safety view: Agencies recommend 145°F plus a rest to reduce foodborne illness risk, especially for vulnerable people (pregnant, elderly, immune‑compromised).
  • Steak‑lover view: Many enthusiasts and restaurants intentionally cook to medium‑rare (130–135°F) for flavor and tenderness, accepting a slightly higher risk.
  • Practical tip: Whatever doneness you choose, use an instant‑read thermometer and let the steak rest a few minutes so juices redistribute and carryover heat finishes the cook.

Simple way to decide

  • If you want maximum safety , aim for about 145°F, medium , then rest 3+ minutes.
  • If you prioritize restaurant‑style tenderness , many people love medium‑rare at around 130–135°F , knowing it’s below the official guideline.

TL;DR: For “by‑the‑book” safety, 145°F and a short rest; for classic steakhouse style, 130–135°F medium‑rare is the popular choice.

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