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Find your desired doneness for steak easily using my Steak Temperature Chart! By following this guide to measuring steak doneness, you can ensure a gorgeous, perfectly cooked steak dinner every time – whether you’re cooking for just yourself, your family, or a BBQ party crowd.
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Steak Temps
| Steak Doneness | Steak Temperature (°F) | Steak Temperature (°C) |
|---|---|---|
| Rare steak temp | 125°F | 51°C |
| Medium-rare steak temp | 135°F | 57ºC |
| Medium steak temp | 145°F | 62ºC |
| Medium-well steak temp | 150°F | 65ºC |
| Well-done steak temp | 160°F | 70ºC |
- Rare steak color: Bright red throughout the middle.
- Medium-rare steak color: Warm red center.
- Medium steak color: Warm pink center.
- Medium-well steak color: Slightly pink at the center, but most pink is gone.
- Well-done steak color: No pink throughout.
Whether you’re cooking steak on a grill, in a smoker, on the stove, in the oven, sous vide, or even in the air fryer, the most important aspect is to measure the internal temperature.
While there are methods for testing steak doneness through touch, they will never be as accurate as using an Instant Read thermometer. Steak cooking times vary based on whether the steak has a bone, steak thickness, and the method used.
Find your ideal steak temperature, measure with the thermometer, and follow the guidelines below for cooking perfect steak!
Cooking Perfect Steak
- Steak cooks quickly on the outside and takes longer to cook closer to the center. What cooking method you use should depend on the thickness and cut of the steak. See my steak recipes for examples!
- Always measure the internal temperature of the steak using a meat thermometer. While you can slightly gauge temperature using the touch method, you risk over- or under-cooking the steak.
- Always take your steaks off of the heat 5 degrees below your desired temperature. By removing them from the heat early and allowing the steaks to rest before slicing, they will cook to the perfect temperature while resting.
- Always rest your steaks. Steak should rest for at least 10 minutes after removing it from any heat source to lock in the juices and complete cooking if taken off 5 degrees early.
- Slice against the grain. Slice steak against the grain for the most tender cuts of beef.
- When cooking steak, never overcrowd the pan or grill, or your steaks will not cook properly.
- Use tongs to turn steaks to avoid puncturing them.
- Only flip a steak once during the cooking process. This will give you the best sear and allow them to cook properly. You can sear the sides of the steak too by handling it with tongs.
Easy Steak Recipes
- On the grill: Grilled Porterhouse Steak
- On the stove: Reverse Sear Ribeye Steak
- In the oven: Steak Foil Pack
- In the air fryer: Air Fryer Filet Mignon
- Sous vide: Sous Vide Ribeye Steak
Try one of my easy steak recipes above to get started with any cooking method! The times and temps will help you cook your steak to perfection.
For an extra fancy steak dinner you will crave, try my Wagyu Steak Recipe!
How Much Steak Per Person
If you’re cooking for a BBQ party, chances are you might need to know how much steak per person you’re going to need. A 6 ounce steak will generally be enough for 1 person. Cook in batches to avoid over-crowding.
If you have any leftovers, make them into tacos, steak quesadillas, or fajitas!
Steak Temps FAQ
Rare steak: 125°F. Medium-rare steak: 135°F. Medium steak: 145°F. Medium-well steak: 150°F. Well-done steak: 160°F. For best results, remove your steak from the heat source 5°F below the desired internal temperature, and let it rest for a minimum of 10 minutes.
The USDA recommends a minimum internal temperature of 145°F. However, many people enjoy their steaks below or even above this temperature. If you’re not sure how well-done you like your steaks, remember you can always cook it further – but once it’s cooked, it’s cooked! So test until you find your preferred doneness.
Temperature Guides
Also, see my guide on Seasoning with Salt and How to Tenderize Steak.
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📋 Recipe
Steak Temps
Equipment
- Grill or cast-iron pan
Ingredients
- 4 New York strip steaks 12-ounce steaks
- ½ cup Soy sauce
- ½ cup Balsamic vinegar
- 2 Tablespoons Mongolian fire oil or sesame oil
- 2 Tablespoons Garlic minced
- 2 Tablespoons Lemon juice
See our Cooking Conversions Chart for help converting measurements!
Instructions
- In a bowl large enough to hold the steaks, combine all the marinade ingredients and stir well.½ cup Soy sauce, ½ cup Balsamic vinegar, 2 Tablespoons Mongolian fire oil, 2 Tablespoons Garlic, 2 Tablespoons Lemon juice, 4 New York strip steaks
- Place the steaks in the bowl and turn them until all are coated with marinade. Cover, and let it chill in the refrigerator for at least 30 minutes.
- Remove the steaks from the fridge and set on a plate to come to room temperature. In the meantime, heat the grill to medium high.
- Place the steaks on the grill and cook for 1½ minutes, then rotate the steaks about 45° and cook for another 1½ minutes. Flip the steaks, and repeat this step.
- Remove the steaks from the grill once they reach the desired internal temperature. Rest for 10 minutes, slice, and serve!
Notes
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- Rotating the steaks gives the surface a beautiful diamond-shaped grill mark, but it’s just for the visuals! You can skip rotating the steaks, too.
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- Don’t have access to a grill? Never fear- you can cook these steaks the exact same way on a cast-iron skillet!
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- Always make sure to allow your steaks to come to room temperature before cooking them, and then let them rest 10 minutes before slicing.
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