Your Ultimate Steak Temps Chart for the Perfect Cook

August 24, 2025

Getting a steak just right isn't about guesswork or magic; it's a science. And in this science, the only number that truly counts is the internal temperature. A good steak temps chart is the most important tool in your arsenal, giving you the exact targets for everything from a cool, red-centered rare (125°F) all the way up to a thoroughly cooked well-done (160°F). Following the temps eliminates the variables and ensures you nail it every single time.

Your Quick-Reference Steak Temps Chart

Alright, let's cut to the chase. Below is the easy-to-read chart that gives you the precise temperatures for your perfect steak. Forget old-school tricks like the "touch test" or just timing it—the only way to guarantee your steak is cooked exactly the way you or your customer wants it is with a reliable digital thermometer.

Steak Doneness Temperature Chart (Fahrenheit & Celsius)

Here’s a quick-reference guide to the internal temperatures, colors, and textures for each level of steak doneness. Remember to pull the steak off the heat a few degrees before your target, as it will continue to cook while it rests.

Doneness	Internal Temperature (°F)	Internal Temperature (°C)	Center Color & Texture
Blue Rare	115-120°F	46-49°C	Deep red, almost purple; very soft and cool to the touch.
Rare	125°F	52°C	Cool, bright red center; soft and spongy texture.
Medium Rare	135°F	57°C	Warm, red center; firmer with some spring-back.
Medium	145°F	63°C	Warm, pink center; firm texture with a good bounce.
Medium Well	150°F	66°C	Slightly pink center; very firm with minimal give.
Well Done	160°F+	71°C+	No pink, uniformly brown/gray; very firm and tough.

Whether you’re aiming for that perfect medium-rare or something more cooked through, this chart is your roadmap to consistent results.

A Visual Guide to Steak Doneness

Sometimes seeing the difference makes it all click. This simple infographic lines up the most common doneness levels with their target temperatures.

As you can see, there's a pretty significant 35°F temperature swing between a rare steak and one that's well-done. That's a huge margin for error, which really drives home why precision is so critical.

To get that killer sear on the outside while hitting a precise internal temperature, professional kitchens absolutely depend on high-performance gear. A commercial charbroiler provides the intense, steady heat needed for a beautiful crust, cooking the inside to the exact degree shown on a steak temps chart.

At Charbroilers.com, we live and breathe this stuff. We offer a wide selection of commercial charbroilers for your restaurant, perfect for any kitchen's needs.

Infrared Charbroilers: These are the champs for delivering powerful, even heat that gives you a fast, perfect sear.
Gas Charbroilers: The workhorses. They give you amazing versatility and precise temperature control over different cooking zones.
Electric Char Broilers: A super efficient and convenient solution for just about any kitchen setup.

Why a Thermometer Beats Guesswork Every Time

We’ve all been there. You cook two steaks that look identical, yet one comes out perfect while the other is a dry, gray tragedy. The problem isn't your luck; it's all the variables that guesswork just can't account for. The steak's thickness, its starting temp right out of the fridge, and the inevitable hot spots on your grill make timing a completely unreliable method.

And that old "touch test," where you compare the steak's firmness to the fleshy part of your hand? It's just as flawed. Everyone's hand is different, and the natural firmness varies wildly between a filet and a ribeye. Relying on subjective feelings turns a beautiful, expensive cut of beef into a total gamble.

The Science of Precision Cooking

Here’s the thing: cooking a steak is pure science. As heat hits the meat, its protein fibers denature and contract. This is the process that transforms the steak's texture and color, and it happens at very specific temperatures. A good steak temps chart is your roadmap to controlling this transformation.

Below 120°F (49°C): The proteins are still mostly relaxed, giving you that cool, red center of a rare steak.
Between 130-135°F (54-57°C): This is the magic zone for medium-rare. The proteins have firmed up just enough to become incredibly tender while holding onto the most juice.
Above 160°F (71°C): At this point, the fibers have contracted so tightly they’ve squeezed out almost all the moisture. The result is a tough, dry, and chewy piece of meat.

The only way to know exactly what's happening inside that steak is to measure its internal temperature. A quality digital thermometer takes all the doubt out of the equation, giving you repeatable, steakhouse-quality results every single time you fire up the grill. It's the one tool that turns that chart into a perfectly cooked meal.

In a professional kitchen, this level of precision isn't just a suggestion—it's everything. Hitting that perfect internal temperature while creating a flawless char on the outside demands equipment built for absolute consistency. That's where our wide selection of commercial charbroilers comes in. From powerful gas and efficient electric models to high-heat infrared units, we supply the tools chefs rely on to control heat with total confidence.

A Detailed Guide to Each Level of Doneness

Knowing the numbers on a steak temperature chart is a great start, but truly understanding what each level of doneness feels and tastes like is what separates the pros from the amateurs. Every degree the internal temperature climbs creates a distinct change inside the steak, impacting everything from its texture to its final flavor.

As the heat works its magic, muscle fibers tighten up and moisture gets pushed out, creating a whole new eating experience at each stage. It's a fascinating process.

From Rare to the Gold Standard

The journey starts with Rare, which features a cool, bright red center and an incredibly soft, almost buttery texture. At this point, the proteins have only just begun to firm up, meaning it’s holding onto nearly all of its natural moisture. The result is pure, beef-forward flavor in its most tender form.

From there, we move to what many chefs and steak lovers consider the holy grail: Medium Rare. This is where you find that perfect harmony between a juicy, warm red center and a beautifully seared, flavorful crust. That incredible crust is a result of the Maillard reaction, a chemical process that creates hundreds of new flavor compounds on the steak's surface. Hitting medium-rare nails both juiciness and flavor.

As we continue up the temperature chart, the steak transforms pretty dramatically:

Medium: Now we're looking at a warm pink center that's noticeably firmer to the touch. The steak has lost more of its moisture, but in return, it develops a deeper, more pronounced cooked flavor.
Medium Well: At this stage, only a sliver of pink remains. The texture is much springier and firmer, and the flavor profile shifts more toward roasted notes as the juiciness decreases.
Well-Done: All the pink is gone, leaving a completely brown or gray interior. The muscle fibers have contracted as much as they can, resulting in a steak that is firm, often tough, and significantly drier.

The real takeaway here is that every single degree matters. The small jump from a succulent medium-rare to a tougher medium steak is just a handful of degrees, which is exactly why precise temperature control is a non-negotiable for getting consistent results every time.

Nailing these exact temperatures while also developing that perfect, dark crust often requires some finesse. A classic pro technique is to create different heat zones on your grill, letting you manage the cooking process with total control. To get the hang of it, check out our guide to master indirect cooking on a grill.

The Art of the Finish: Carryover Cooking and Resting

Getting your steak off the heat at just the right moment is only half the battle. This is where good steaks become great steaks, and it all comes down to two simple principles: carryover cooking and resting.

The moment you pull a steak off the grill, it's still cooking. That intense heat on the surface keeps pushing its way toward the cooler center, a process we call carryover cooking. This residual heat will bump the internal temperature up by another 3-5°F, sometimes even more on a really thick cut. Forgetting to account for this is probably the single most common mistake that leads to an overcooked steak.

Nailing Your Final Temperature

To hit your target temperature on the dot, you have to pull the steak from the heat before it reaches that final number. Think of it like a game of chicken with the thermometer.

Let’s say you’re aiming for a perfect medium-rare at 135°F. You’ll want to pull that steak off the charbroiler when your thermometer reads somewhere between 130°F and 132°F. The steak will then coast up to that perfect 135°F as it rests.

Once it's off the heat, you have to let it rest. This is non-negotiable. While cooking, the steak's muscle fibers tighten up and squeeze moisture toward the center. If you slice into it right away, all those amazing juices will just pour out onto your cutting board—a tragic waste of flavor.

A standard steak temperature chart defines doneness by internal temperature, which impacts both taste and food safety. The USDA advises cooking whole beef cuts to a minimum of 145°F (medium), with a 3-minute rest, to ensure safety. Discover more insights about beef safety and cooking recommendations.

Resting lets those muscle fibers relax and reabsorb all that moisture, spreading it evenly back through the cut. The result? A tender, juicy steak from edge to edge. For most steaks, a 5-10 minute rest is perfect—a good rule of thumb is about half the total cooking time. A little patience here is the final secret to a truly perfect steak.

Choosing the Right Tools for Temperature Accuracy

A detailed steak temps chart is a fantastic guide, but it's only as good as the thermometer you're using. If you really want to nail that perfect temperature every single time and take all the guesswork out of the equation, you absolutely need a reliable tool in your arsenal.

There are really three main types of meat thermometers out there, and each one has its own place in the kitchen. Knowing the difference is what separates the pros from the amateurs.

Comparing Thermometer Types

Which thermometer is best for you? It all comes down to what you're doing, whether that’s managing a high-volume commercial kitchen or just grilling in your backyard.

Instant-Read Digital Thermometers: Honestly, these are the gold standard for a reason. You get a precise temperature reading in just a few seconds, which is a lifesaver when you're trying to check multiple steaks on a busy commercial charbroiler. For verifying that final temperature right before you pull a steak to rest, their accuracy is second to none.
Leave-In Probe Thermometers: These are your best friend for thicker cuts of meat or when you want to monitor the cooking process without constantly opening the grill lid and losing heat. The probe stays put, and an alarm tells you when the steak is getting close to your target temp from the chart.
Dial Thermometers: These are the old-school classic, but they’re also the least accurate of the bunch. They react slowly and can be easily miscalibrated, which makes them a poor choice when you need the kind of precision that cooking the perfect steak demands.

For any serious kitchen, accuracy is paramount. An instant-read digital thermometer gives you that immediate, trustworthy feedback you need to juggle multiple orders and ensure every single steak hits the customer's exact specification.

How to Get a Perfect Temperature Reading

Owning a great thermometer is only half the battle; you also have to know how to use it right. Good technique is what ensures you're actually measuring the true internal temperature of the steak, not just a random hot or cold spot.

The trick is to insert the thermometer probe through the side of the steak, aiming for the very center of the thickest part. You have to be careful to avoid hitting bone or big pockets of fat, because both will throw off your reading and give you a false number.

In a professional kitchen, consistency isn't just a goal—it's everything. This is where high-performance equipment really proves its worth. Our wide selection of commercial charbroilers, from powerful infrared and versatile gas models to efficient electric char broilers, delivers the precise heat control you need to hit those target temperatures, every single time.

Don't forget that the fuel source you choose for your charbroiler makes a big difference in performance, too. You can learn more by checking out our guide on natural gas vs propane charbroilers to figure out what makes the most sense for your restaurant's setup.

Getting That Perfect Sear with a Commercial Charbroiler

While a steak temperature chart nails the inside, a truly unforgettable steak is just as much about that incredible outside crust. For a pro kitchen, getting that deep, flavorful sear and those classic grill marks time and time again is exactly where a high-performance commercial charbroiler comes in.

This kind of serious equipment is built for one thing: creating a rapid Maillard reaction. That's the chemical magic responsible for the complex, savory flavors that make a great steak great. Without the intense, direct heat from a professional unit, it's almost impossible to build that crust fast enough before the inside overcooks.

Picking the Right Tool for the Job

The right charbroiler works hand-in-hand with your temp chart to deliver the kind of consistent, high-quality results that can define a menu. Our wide selection of commercial charbroilers for your restaurant is designed to meet the demands of any professional kitchen, giving you the precise heat control you need for perfection.

We carry a few different types of professional-grade units, each with its own strengths:

Infrared Charbroilers: These beasts provide the most intense and even heat, perfect for a lightning-fast, flawless sear that locks in all the juices.
Gas Charbroilers: Known for their versatility, gas models often feature precise zone controls. This lets a chef juggle multiple steaks at different temperatures all at once.
Electric Char Broilers: A super efficient and convenient choice, electric charbroilers are ideal for kitchens where running a gas line isn't an option, and they do it without sacrificing performance.

In a high-volume restaurant, consistency is king. The ability to replicate a perfect medium-rare steak with a beautiful char hundreds of times a night isn’t luck—it’s the result of precise temperature monitoring and powerful, reliable equipment built for the job.

Understanding the unique benefits of each type is key to optimizing your kitchen's workflow. For a deeper dive, you can learn more by getting fired up about commercial charbroilers in our detailed guide. Choosing the right tool ensures every steak you send out is a masterpiece of both temperature and texture.

Common Questions About Steak Temperatures

Even with a solid temperature chart, some questions always pop up. Let's tackle the big ones so you can cook with total confidence, every single time.

How Does Steak Thickness Change My Temperature Goal?

This is a classic point of confusion, but the answer is refreshingly simple: it doesn't. Your target internal temp for a specific doneness—say, 135°F for a perfect medium-rare—is the same whether you're searing a thin flank steak or a monster-cut filet.

What does change is your cooking strategy. A thick steak needs a longer, gentler cook, often using a two-zone fire to let the center hit its target without turning the outside into charcoal. A thin steak, on the other hand, cooks incredibly fast over high, direct heat. The destination temperature is always the same; only the journey changes.

Is It Safe to Eat a Rare Steak?

When it comes to food safety, you can't be too careful. The good news is that with whole cuts of beef like a steak, any harmful bacteria lives almost exclusively on the surface. Searing the outside at high heat kills these pathogens, which is why a rare steak with a cool, red center is generally considered safe.

Now, this rule goes right out the window for ground meat or mechanically tenderized steaks. In those cases, surface bacteria can get mixed into the center of the meat. That's why they absolutely must be cooked to a higher internal temperature to be safe.

Can I Use This Chart for Other Meats?

While this chart is your go-to for steak, the principle of cooking to temperature is universal. However, the target numbers are completely different for other proteins. Chicken and pork, for example, have their own safety guidelines and must reach higher internal temperatures to be eaten safely.

Always use a temperature chart that's specific to the protein you're cooking. Don't guess.

For restaurants that need to nail that perfect temperature and incredible sear on every steak, having the right equipment is non-negotiable. Charbroilers.com offers a full lineup of professional-grade commercial charbroilers built to handle any kitchen's demands. Check out our wide selection of powerful gas, high-heat infrared, and efficient electric char broilers to find the right tool for your restaurant at https://charbroilers.com.

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