Steak Doneness: Temperatures, Touch Tests, Thermometer & Chart ...

How do you like your steak? However you describe it, what you’re really talking about is the steak done temperature — the internal temperature that determines doneness, texture, flavor, and juiciness. This guide has everything you need from a clear steak temperature chart, explanation of doneness levels, and how to check steak internal temperature so you can get consistent, restaurant-quality results at home, every time.

How do you like your steak cooked? A warm, red medium-rare steak? A juicy medium? Or a steak cooked all the way through? No matter what you answered, what you’re really talking about is the steak done temperature—the internal temperature that determines doneness, texture, flavor, and juiciness. Forget color. Forget guessing. Steak internal temperatures always give the most accurate, repeatable results.

In this guide, you’ll find a clear steak temperature chart, explanations for each doneness level, and simple methods to check steak internal temperature so you can get consistent, restaurant-quality results at home.

Jump to:

• Key Takeaways (Quick Cheat Sheet)
• What is Steak Done Temperature?
• Why the Internal Temperature of Steak Matters (not the color)
• Steak Doneness Temperature Chart (°F + °C)
• How Steak Cooks From the Outside In?
• Carryover Cooking: Why You Always Pull Steaks Early
• How to Take a Steak’s Internal Temperature (the Right Way)
• Best Thermometer for Steak (What We Use)
• How to Tell if Steak is Done – Thermometer & Touch Test Demo (VIDEO)
• Touch Test (A Handy Backup Method)
• How to Rest Steak (Covered vs. Uncovered)
• Final Thoughts:
• FAQ
• Join us!

Key Takeaways (Quick Cheat Sheet)

• Use a steak’s internal temperature, not color, to tell doneness
• Pull steaks early from the heat source. Once off the heat source, thin steaks rise 3–5°F off heat; thick steaks rise 5–10°F or more.
• Resting steak is critical.
• A digital instant read thermometer is the best way to know a steak’s internal temperature. It is one of the best kitchen tools you’ll ever own.

What is Steak Done Temperature?

Steak done temperature — rare, medium rare, medium, medium well, or well done — is all about the steak’s temperature, not color or visual appearance of the beef. Color can be subjective and misleading, but temperature is very reliable. This is great news for home chefs since you don’t have to become a professional chef to nail a steak’s doneness temperature – all you need is a reliable instant-read meat thermometer. When you learn how to cook a steak to the desired doneness, you’ll be eating steakhouse steaks at home.

Why the Internal Temperature of Steak Matters (not the color)

A lot of people judge steak doneness by color — “Pull it when it turns pink.” But after years of raising and cooking beef, we know that color can fool you. Meat color changes with oxygen exposure, packaging techniques, storage time, the animal’s age, and even what vegetables you’re cooking next to it in the same pan. Two steaks can look totally different even when they’re cooked to the exact same temperature. The internal temperature of a steak is what determines doneness —rare, medium rare, medium, medium well, or well done.

Steak Doneness Temperature Chart (°F + °C)

Doneness	Final Temp (°F)	Final Temp (°C)	What it Looks & Feels Like
Rare	120-129°F	49-54°C	Cool, bright red center Soft to the touch
Medium Rare	130-134°F	54–57°C	Warm red center Beginning to firm up with red juices
Medium	135-144°F	57–62°C	Warm pink center; outer portions beginning to brown Completely firm to the touch with red juices. Meets USDA food safety guidelines and still maintains good moisture
Medium Well	145-154°F	62–68°C	Slightly pink center Completely firm to the touch with brown juices
Well Done	155-164 °F	68–73°C	No pink or red Firm to touch
Ground Beef	160°F	71°C	ly brown throughout; no pink

Important: Pull your steak 5–10°F before these temperatures to account for carryover cooking.

How Steak Cooks From the Outside In?

When a steak hits a hot pan or grill, the outside cooks first and the inside lags behind.  Once the steak is off the heat, the higher outer heat keeps moving inward and raising the internal temperature – which is where carryover cooking comes in.

Carryover Cooking: Why You Always Pull Steaks Early

Once your steak comes off the heat, it does not stop cooking! The internal temperature naturally rises due to the internal, residual heat. According to the experts at Thermoworks, carryover mainly depends on thickness and how hot your cooking surface is.

• Thin steaks (≤1 inch): rise 3–5°F
• Thick steaks (1.25–2+ inches): rise 5–10°F

This is important to know because it’s why you NEVER wait for your steak to reach its final temperature while it’s on the grill or pan. If you do, you will overshoot the temperature, and your steak will be cooked more than you want. This means you need to pull the steak BEFORE it reaches the final target temperature.

Pull Temperatures (Quick Guide)

• Medium rare (130–134°F): pull at 122–126°F
• Medium (135–144°F): pull at 127–134°F
• Medium well (145–154°F): pull at 138–144°F
• Well done (155–164°F): pull at 148–154°F

If you only remember one thing from this guide, remember this: Pull early. Let the carryover finish the cook. Rest before slicing. It’s the most reliable way to nail your steak’s internal temperature every time.

How to Take a Steak’s Internal Temperature (the Right Way)

Getting the perfect steak done temperature isn’t about guessing — it’s about using your thermometer the right way. Here’s how to use your thermometer correctly.

• Slide the thermometer into the thickest part of the steak.This is where the steak cooks slowest, so it gives you the most accurate internal temperature.
• Go in from the side, not the top — especially for thinner cuts of beef.
• Avoid bone, fat, or gristle.These heat differently and can throw off your reading by several degrees.
• Aim for the “thermal center.” (the coolest point in the steak)
• Check earlier than you think.The last few degrees happen fast, and carryover cooking can add 3–10°F after you pull it from the heat.

Best Thermometer for Steak (What We Use)

If you want reliable results, a digital instant-read thermometer is the way to go. They’re fast, accurate, and make it almost impossible to overcook a good steak. Look for a thermometer that takes 2–3 second readings, has a thin probe for minimal juice loss, clear display, and accuracy within ±1°F

How to Tell if Steak is Done – Thermometer & Touch Test Demo (VIDEO)

Touch Test (A Handy Backup Method)

The touch test is a quick way some cooks estimate doneness by poking the steak and comparing its firmness to parts of your hand or face. If you don’t have a thermometer, it works as a backup method, but it’s very subjective and can vary a lot from person to person.

Here are the basics:

• Palm test: Compare the firmness of the steak to the pad at the base of your thumb as you touch your fingers together — the firmer it feels, the more done it is.
• Fist test: A relaxed fist feels like rare; a tight fist feels like well-done.
• Face test: Cheek = rare, chin = medium, forehead = well-done.

Try these methods a few times with a thermometer in the other hand so that you can find the method that works best for you.

How to Rest Steak (Covered vs. Uncovered)

Resting a steak is one of those simple steps that makes a huge difference. When you pull a steak off the heat, the juices are crowded toward the center. Giving it a short rest lets those juices settle back into the meat so your first slice is tender and juicy—not dry on the cutting board.

Here’s the easy method we use with our own beef:

• Move the steak to a warm plate or cutting board.A cold plate can pull heat (and moisture) out too fast, which affects your final steak internal temperature.
• Loosely tent the steak with foil.
• Rest for about 5–7 minutes.
• Slice right before serving.

We avoid resting in a hot oven because it keeps cooking the steak and can push it past your target steak done temperature. And uncovered resting works, but you’ll lose heat faster. If you’re cooking multiple steaks, rest them close together, and they help keep each other warm.

Common Steak Temperature Mistakes (and Easy Fixes)

• Mistake #1: Cutting into the steak to check doneness. Fix: Use a thermometer; keep the juices inside.
• Mistake #2: Checking too late. Fix: Start checking 10–15°F before your target.
• Mistake #3: Cooking by color. Fix. Color varies. Temperature doesn’t. Use a thermometer.
• Mistake #4: Not letting steak rest. Fix: Give it 5-7 minutes — the texture and juiciness difference is huge when you let it rest.

Final Thoughts:

Cooking steak isn’t about guessing—it’s about knowing what’s happening inside the meat. Once you get the hang of internal temperature and carryover cooking, you’ll cook better steak at home than most restaurants. Whether you like medium-rare ribeye or well-done sirloin, the rules are the same: pull early, rest properly, and use a good thermometer.

FAQ

Can I trust color of steak to tell doneness?

No. The only way to accurately know a steak’s internal temperature is with an instant read thermometer.

How does carryover cooking affect steaks?

Steaks will continue to cook when removed from the heat source. Pull steaks early from the heat source early. Once off the heat source, thin steaks temperature will rise 3–5°F off heat; thick steaks rise 5–10°F or more.

What are the safe minimum internal temperatures according to USDA food safety guidelines?

According to the USDA, the minimum internal temp and rest time for beef is 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes

What is the steak doneness temperature?

The steak done temperature is the internal temperature that determines your steak’s doneness level — from rare to well done. It’s the most accurate way to get consistent results.

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Here are a few other links you may like:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Is It Done Yet? The Best Meat Thermometer
• How We Raise Our Grass Fed Beef
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter

Post originally published in 2016. Updated in 2025.

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