The Ultimate Steak Cooking Temp Chart for Perfect Doneness
When you're trying to nail that perfect steak, a reliable temperature chart is your best friend. Forget guesswork. The pros know that precision is everything, and that means knowing your numbers: Rare hits the mark at 125°F, Medium-Rare is perfect at 135°F, and Medium lands at 145°F. Trusting a digital thermometer to hit these internal temperatures is the only way to guarantee the exact texture and juiciness you want, every single time.
Your Quick-Reference Steak Temperature Guide
There's one single factor that separates a decent home-cooked steak from a true restaurant-quality masterpiece: internal temperature. Trying to wing it is a recipe for inconsistent, often disappointing results. A good chart, on the other hand, takes all the uncertainty out of the equation. Whether you've been behind a grill for years or are just starting out, mastering these temperatures is the secret to repeatable success.
Steak temperature charts are all built around the specific internal temperatures that define doneness. This isn't just about color; it directly impacts the final texture, moisture, and flavor of the meat. The industry has long-standing classifications from Rare to Well-Done, and each one corresponds to a very specific temperature range.
For anyone serious about steak, here's a quick cheat sheet. Remember to account for carryover cooking by pulling the steak off the heat a few degrees before it hits your target.
Quick Guide to Steak Doneness Temperatures
| Doneness Level | Pull Temperature (°F/°C) | Final Temperature (°F/°C) | Center Description |
|---|---|---|---|
| Rare | 120°F / 49°C | 125°F / 52°C | Cool, bright red center |
| Medium-Rare | 130°F / 54°C | 135°F / 57°C | Warm, red center |
| Medium | 140°F / 60°C | 145°F / 63°C | Warm, pink center |
| Medium-Well | 145°F / 63°C | 150°F / 66°C | Slightly pink center |
| Well-Done | 155°F / 68°C | 160°F / 71°C | Little to no pink |
This table is your road map to consistently delicious steak. Using it removes the guesswork and puts you in complete control of the final product.
Why a Thermometer is Non-Negotiable
If there's one tool you absolutely cannot skip when cooking a great steak, it's a quality digital meat thermometer. It's the only way to get an accurate, instant reading that tells you the precise moment to pull your steak from the heat. This level of precision isn't just a nice-to-have; for any restaurant kitchen striving for consistency night after night, it's absolutely essential.
Of course, in a professional kitchen, getting that signature charbroiled crust and perfect internal temperature also requires the right equipment. To see how commercial gear can seriously up your game, you should check out our in-depth guide covering steak temps for charbroilers.
Why Internal Temperature Is the Only Way to Go
If you want to cook the perfect steak every single time, you have to stop guessing and start measuring. Sure, lots of folks swear by the "poke test" or timing each side, but those methods are just plain unreliable. They don't account for the real-world variables that change how a steak cooks.
The only way to truly know what’s going on inside that beautiful cut of meat is with a good digital thermometer. It cuts through all the noise—the steak's thickness, its starting temperature, even the specific cut you're working with. Two steaks might look identical, but they can cook at completely different speeds. Using temperature takes all that guesswork off the table.
The Science Behind the Sizzle
So, why is temperature so critical? It all comes down to science. As a steak heats up, its proteins start to change, and moisture gets released. These things happen at very specific temperature points, which directly control the final texture and juiciness.
For instance, the enzymes that make beef tender really get to work between 120-130°F. Nailing that window is the secret to a melt-in-your-mouth rare steak. Miss it, and you miss the magic.
That's where a steak cooking temp chart becomes your best friend. It gives you the exact numbers you need to control these chemical reactions. You're not just cooking to a certain color; you're hitting a precise target for texture and flavor.
Whether you're grilling at home or running a busy steakhouse, mastering these temperatures is what separates the amateurs from the pros. In a restaurant setting, consistency is everything. That’s why having the right gear, like our commercial infrared, gas, and electric charbroilers, is so important. They provide the rock-solid heat control you need to hit those critical temperatures, steak after steak.
A Detailed Breakdown of Steak Doneness Levels
Truly mastering a steak temperature chart is about more than just hitting a number on a thermometer. Every level of doneness creates a totally different eating experience, and once you understand the why behind the temps, you can pick the perfect cook for both your taste and the specific cut you're working with.
Think of it this way: lower temperatures keep the steak incredibly tender and full of moisture. As you climb the temperature ladder, you start developing those deeper, richer, roasted flavors, but you trade away some of that juiciness. The magic really starts happening around 122°F (50°C), which is when the muscle proteins begin to change, creating that tender, pink center that defines a perfect Rare or Medium-Rare steak. It’s no surprise that this is the sweet spot for an estimated 66% of steak lovers in North America and Europe. Push that temperature up toward 136°F–145°F (58°C–63°C), and you land squarely in Medium territory—a great middle-ground with a bit more firmness but still plenty of juice. If you want to dive deeper into how tastes vary, you can learn more about the science of steak temperatures and global preferences.
The infographic below gives you a great visual on how these internal temperatures translate to what you see on the plate.
You can really see the massive difference between each stage. It's a clear reminder of why guessing just doesn't cut it—a few degrees can completely change the final product.
To give you a complete at-a-glance reference, I've put together a detailed chart that breaks down everything you need to know for each level of doneness.
Comprehensive Steak Doneness Characteristics
This table covers it all: the final temperature to aim for, what the steak should look and feel like, and which cuts are best suited for that particular cook.
| Doneness | Final Internal Temp | Visual & Textural Description | Best Suited Cuts |
|---|---|---|---|
| Blue Rare | 115°F (46°C) | Deep red, cool center. Very soft, almost raw texture with a quick, hard sear. | Filet Mignon, Top Sirloin |
| Rare | 125°F (52°C) | Bright red, warm center. Extremely tender and juicy with a soft, yielding feel. | Filet Mignon, Flat Iron, Skirt Steak |
| Medium-Rare | 135°F (57°C) | Warm red center. Very juicy and tender with a slightly firmer feel than rare. | Ribeye, NY Strip, Porterhouse, Sirloin |
| Medium | 145°F (63°C) | Hot pink center. Balanced juiciness and a firm, springy texture. | Ribeye, Hanger Steak, Flank Steak |
| Medium-Well | 150°F (66°C) | Mostly brown with a faint pink center. Firmer texture and noticeably less juicy. | Fattier cuts like Ribeye |
| Well-Done | 160°F+ (71°C+) | Fully brown throughout. Very firm and significantly drier. | Not generally recommended for quality steaks. |
Nailing these targets consistently comes down to precise temperature control, which is exactly where professional-grade equipment makes all the difference.
Choosing the Right Doneness for Your Cut
Here's a pro tip: not all steaks should be cooked the same way. The cut's fat content is the single biggest factor in deciding the ideal doneness.
-
For Fatty Cuts (e.g., Ribeye, Tomahawk): You actually want to push these a little further, aiming for Medium-Rare (135°F) or even Medium (145°F). That extra heat is essential to properly render the intramuscular fat. When that fat melts, it bastes the meat from the inside out, creating that unbelievably rich flavor and juicy texture a great ribeye is known for.
-
For Lean Cuts (e.g., Filet Mignon, Top Sirloin): Stick to Rare (125°F) or Medium-Rare (135°F) for these. Because they have very little fat to render, cooking them any further is a fast track to a dry, tough, and disappointing steak.
The whole game is about matching the cooking method to the steak's natural makeup. You want to render the fat in a ribeye to unleash its flavor, but you need to protect the delicate, buttery texture of a filet with a gentler, quicker cook. Hitting that perfect balance every single time, especially in a busy kitchen, is only possible with equipment that gives you absolute control. Our lineup of commercial infrared, gas, and electric charbroilers is engineered to provide exactly that—the precision chefs need to nail these temperatures consistently, order after order.
Mastering Carryover Cooking and Resting Your Steak
One of the biggest mistakes I see people make is pulling their steak off the heat right at the target temperature. The thing is, the cooking doesn't just stop. That steak is still blazing hot, and all that residual heat keeps pushing toward the center, raising the internal temperature even after it's off the charbroiler. This is called carryover cooking, and it's your secret weapon for hitting that perfect doneness.
You have to account for it. For most steaks, you can expect the internal temperature to climb another 5-10°F while it rests. So, if you're aiming for that perfect medium-rare at 135°F, you need to pull the steak from the heat when your thermometer reads 130°F. This is the key difference between a good steak and a great one.
The Importance of a Proper Rest
Now for the hardest part: waiting. Letting your steak rest for 5-15 minutes is absolutely non-negotiable. While it's cooking, all the muscle fibers tense up. The rest period lets them relax and, more importantly, reabsorb all those incredible juices.
If you slice into it too soon, you’ll see all that flavor and moisture pour out onto your cutting board instead of staying in the meat where it belongs. A well-rested steak is a juicy steak. That simple pause guarantees every single bite is as flavorful and tender as possible, making the wait completely worth it.
Getting this part right is especially critical when you're using high-heat methods like charbroiling. And if you're looking to get even more precise with your heat management, you should check out our guide to mastering indirect cooking on a grill to really fine-tune your skills.
How Your Cooking Method Changes the Temperature Game
While the final numbers on a steak cooking temp chart are the same for everyone, the road you take to get there is completely different depending on your gear. The way you cook—your method—directly impacts how heat moves, how fast it cooks, and how much you need to worry about carryover cooking. Getting this right is the key to nailing the perfect steak every single time.
High-heat methods like grilling or pan-searing are all about speed and that incredible crust. But, they also create a huge temperature gap between the steak's surface and its center. This means you have to stay sharp, pulling the steak off the heat well before it hits your target to let that residual heat finish the job during the rest.
For a professional kitchen, this isn't just a suggestion—it's a requirement. The intense, direct heat from commercial charbroilers creates that signature sear but also makes timing absolutely critical for hitting that perfect internal temp, order after order.
For restaurants that need to nail their grilling process, we offer a full lineup of commercial charbroilers. Our selection features powerful infrared, gas, and electric char broilers, all designed to give you the reliable heat control needed for consistent, high-volume cooking.
Precision Cooking Methods
On the flip side, you have cooking methods that are all about precision rather than raw power. Techniques like reverse searing or sous-vide give you an almost unfair level of control over the steak's internal temperature, making it nearly impossible to overcook the center.
-
Reverse Searing: This is a two-step dance. You start by slowly bringing the steak up to temp in a low oven, then finish it with a blistering-hot sear in a pan. This technique practically eliminates carryover cooking and gives you an even, edge-to-edge pink that’s hard to beat.
-
Sous-Vide: Here, you vacuum-seal your steaks and cook them in a precisely controlled water bath, holding the core temperature exactly where you want it. This results in incredibly even cooking. The doneness temperatures line up closely with traditional charts: Medium Rare is usually set at 55ºC (131ºF) and Medium at 60ºC (140ºF).
Every method has its place, but mastering any of them starts with understanding how heat works. For more tips on getting that perfect cook, take a look at our guide on getting fired up about commercial charbroilers.
When you're running a professional kitchen, consistency isn't just a goal—it's everything. Getting that perfect crust and nailing the precise internal temperature on every single steak demands equipment that can throw down powerful, reliable heat. That’s exactly what commercial charbroilers are built for, giving chefs the intense heat needed to master the Maillard reaction and lock in that signature charbroiled flavor.
The real trick is managing the intense heat these units put out. A classic technique is creating dual temperature zones on the grill. You can hit the steaks with aggressive heat to get a great sear, then slide them over to a cooler spot to finish cooking gently. This simple move prevents flare-ups from torching the outside before the inside ever hits its target on the steak cooking temp chart.
Choosing the Right Commercial Charbroiler
Every kitchen has different needs, which is why we offer a wide selection of commercial charbroilers for your restaurant, including powerful infrared, gas, and electric char broilers. Each is built for serious performance and durability. You've got a few solid options to choose from:
- Gas Charbroilers are the workhorses, offering that classic grilling performance and robust, responsive heat.
- Electric Char Broilers are perfect for kitchens where running a gas line just isn't in the cards.
- Infrared Charbroilers are the masters of the sear, delivering incredibly high, even heat that guarantees a perfect crust every single time.
Just remember, when you're working with powerful gear like this, you absolutely have to be on top of your commercial kitchen ventilation requirements. It's not just about safety—proper ventilation keeps your kitchen running efficiently and your team comfortable.
Got Questions About Steak Temps? We've Got Answers.
Even with the perfect steak temperature chart in hand, a few questions always seem to pop up. It's totally normal, especially when you're working with different cuts of meat or trying to nail the perfect char. Getting these details right is what separates the novices from the pros, turning a good steak into a great one every single time.
Let's clear up some of the most common head-scratchers so you can cook with total confidence.
Does Doneness Change Depending on the Cut?
This is probably the number one question we hear. The short answer is no—the target internal temperatures for each level of doneness, like a perfect 135°F for medium-rare, stay the same no matter the cut.
But the ideal doneness? That's a different story. A lean, buttery filet mignon is at its absolute best when cooked rare to medium-rare; go any further and you risk losing that incredible tenderness. On the flip side, a beautifully marbled ribeye needs a bit more heat to work its magic. Cooking it to at least medium-rare, or even medium, gives all that glorious intramuscular fat time to render down, basting the meat from the inside out and creating an explosion of flavor and moisture.
What About Food Safety and Using a Thermometer?
Food safety is another huge topic, and for good reason. Officially, the USDA plays it safe and recommends cooking whole cuts of beef to a minimum internal temperature of 145°F (medium), followed by a three-minute rest. This guideline is designed to eliminate any potential surface bacteria, which is where contaminants live.
Because the interior of a whole-muscle steak is sterile, legions of chefs and steak lovers feel perfectly safe enjoying steaks cooked to lower temperatures like medium-rare. It's a calculated decision based on the science of how meat works.
Now, for getting that temperature right, a good digital thermometer isn't just a suggestion—it's essential. You need to insert the probe directly into the thickest part of the steak, making sure to steer clear of any bone or large pockets of fat that can throw off the reading. Here’s a pro tip: push the probe just slightly past the center of the steak, then slowly pull it back out. The lowest number you see on the display is your true internal temperature.
You’ve probably seen seasoned chefs use the “poke test” to gauge doneness. While it looks cool, it’s notoriously subjective and unreliable for getting consistent results. The firmness of a steak depends on the cut, its thickness, and even the age of the animal. A quality digital meat thermometer is the only foolproof method out there.
To hit these precise temperatures in a busy restaurant kitchen, you need equipment that delivers consistent, controllable heat. Whether you swear by the classic performance of gas, the plug-and-play convenience of electric, or the sheer searing power of infrared, having the right charbroiler is half the battle.
At Charbroilers.com, we know that professional-grade results start with professional-grade equipment. We carry a huge selection of commercial charbroilers built to meet the demands of any kitchen, including powerful and reliable infrared, gas, and electric models. Equip your kitchen with the tools you need to master temperature control and serve up perfectly cooked steaks every single time. Check out our collection at charbroilers.com.