For steak, the key is internal temperature , not just time or heat level. Here’s a clear guide you can actually use tonight.

Ideal internal temps for steak

Most people aim for medium-rare or medium because they’re juicy and tender.

  • Rare: about 120–125°F (cool red center).
  • Medium-rare: about 130–135°F (warm red center, very juicy).
  • Medium: about 140–145°F (warm pink center).
  • Medium-well: about 150–155°F (slight pink, firmer).
  • Well-done: 160°F and up (little to no pink, quite firm).

Food-safety wise, the USDA recommends steak reach at least 145°F and then rest 3 minutes, which is about medium.

When to pull it from the heat

Steak keeps cooking a bit as it rests (carryover cooking), so you usually remove it a few degrees early:

  • For medium-rare (final 130–135°F), take it off heat around 125–130°F, then rest 5–10 minutes.
  • For medium (final ~140–145°F), pull at about 135–140°F.
  • For well-done (final 160°F), pull around mid‑150s and let it finish as it rests.

Think of it like this: if you cut into it right off the pan, you’re stealing flavor from yourself.

Quick how-to, step by step

  1. Take steak out of the fridge 20–30 minutes so it isn’t icy cold inside. (Helps it cook more evenly.)
  2. Pat dry, season generously with salt and pepper (and anything else you like).
  3. Heat a pan or grill to high; you want it very hot so you get a good sear.
  4. Sear both sides (usually 2–4 minutes per side for a 1‑inch steak) and then start checking the center with an instant‑read thermometer. Approximate guides often suggest 4–5 minutes per side for medium‑rare on a 1‑inch steak, but thickness and pan/grill heat matter a lot, so the thermometer wins.
  1. When it’s 5–10°F below your target doneness, remove from heat.
  1. Rest on a plate or cutting board for 5–10 minutes before slicing.

Example:
You want medium-rare ribeye. Aim for 130–135°F final. Pull it from the pan at around 125–130°F, rest 5–10 minutes, then slice.

Quick forum-style take

If you browse cooking forums, you’ll see two strong “teams”:

  • Team Thermometer: “Always temp your steak, color and feel can fool you.” They stick closely to charts like 130–135°F for medium-rare and swear by consistent results.
  • Team Experience: “Cook enough steak and you just know by look and feel.” They often argue that some charts run a bit hot and prefer slightly lower temps for the same doneness.

Most modern guides, recipe sites, and even steak companies give very similar ranges to what you see above, with medium-rare sitting around that 130–135°F sweet spot.

TL;DR (super short)

  • Medium-rare (most popular): 130–135°F internal.
  • Medium: 140–145°F.
  • Pull the steak a few degrees early and let it rest 5–10 minutes.

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