For a classic medium-rare steak, pull it from the heat when the internal temperature is about 125–130°F (52–54°C); as it rests, carryover cooking will bring it up to roughly 130–135°F (54–57°C).

Quick Scoop

  • Target final temp for medium rare: 130–135°F (54–57°C).
  • Pull from heat a bit early: around 125–130°F (52–54°C) in the thickest part.
  • Let it rest 5–10 minutes so juices redistribute and the temp rises a few degrees.
  • Use an instant‑read thermometer, inserted sideways into the thickest part, avoiding bone or fat pockets.

Think of it this way: whatever doneness you want, stop cooking just shy of it—the steak finishes while it’s resting.

Tiny extra tip

If you like your medium rare on the redder side, pull closer to 125°F; if you prefer it slightly more cooked but still medium rare, pull closer to 130°F.

TL;DR: Pull at 125–130°F, rest to 130–135°F for medium rare. 🥩

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