For food safety, steak should reach at least 145°F (63°C) internal temperature and then rest for about 3 minutes before eating, which corresponds to a medium steak.

Quick Scoop: Steak Temps & Doneness

Here’s the common temperature range people use for different steak doneness levels, using a meat thermometer to check the center of the thickest part:

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Internal Temp (°F)</th>
      <th>What it looks like</th>
      <th>Notes</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Rare</td>
      <td>120–125°F</td>
      <td>Cool, deep red center</td>
      <td>Very soft & juicy; not USDA‑recommended for safety.</td>
    </tr>
    <tr>
      <td>Medium‑rare</td>
      <td>130–135°F</td>
      <td>Warm red center</td>
      <td>Often considered the “sweet spot” for flavor and tenderness.</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>135–145°F</td>
      <td>Warm pink center</td>
      <td>145°F + 3‑minute rest is the USDA minimum safe temp.</td>
    </tr>
    <tr>
      <td>Medium‑well</td>
      <td>145–155°F</td>
      <td>Slightly pink center</td>
      <td>Firmer texture, less juice.</td>
    </tr>
    <tr>
      <td>Well‑done</td>
      <td>155°F and above</td>
      <td>Little to no pink</td>
      <td>Very firm, least juicy; some people still prefer it this way.</td>
    </tr>
  </tbody>
</table>

Safety vs. Preference

  • Food‑safety agencies recommend at least 145°F with a short rest for whole beef steaks.
  • Many steak lovers and chefs intentionally cook steaks a bit cooler (especially for medium‑rare) for better tenderness and flavor, accepting a small added risk.

In practice, “what temp should steak be cooked to?” = 145°F for safety, but 130–135°F if you personally like a classic medium‑rare restaurant‑style steak.

Quick example

If you’re aiming for medium‑rare on the grill or pan, you’d typically pull the steak off the heat around 125–130°F and let it rest a few minutes so carryover cooking brings it into the 130–135°F range.

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