Any grill master, chef, or home cook should be able to read beef’s internal temperatures. Everything you need to know about the various levels of doneness as well as ideal internal temperatures for various types of beef can be found right here!
| Doneness | Temperature | Appearance |
|---|---|---|
| Rare | 120-125°F | Bright reddish pink throughout |
| Medium-rare | 130-135°F | Pink throughout |
| Medium | 140-145°F | Slightly pink at the center |
| Medium-well | 150-155°F | Mostly brown throughout, with some pink |
Internal Temperature of Beef
Here is a chart that shows the internal temperature of beef at various stages of doneness.
| Doneness | Remove from the Grill | Target Temperature |
| Rare | 125-130°F | 130-135°F |
| Medium-Rare | 130-135°F | 135-145°F |
| Medium | 135-145°F | 145°F-150°F |
| Medium-Well | 145-155°F | 150-160°F |
| Well Done | 155°F and above | 160°F and above |
When to Take the Meat Off the Heat
The steak will continue to cook for an additional 5–15 degrees, so remove it from the heat 5–10 degrees before the temperature you want. Allow 15-20 minutes of standing time.
What temperature should beef be cooked to celsius?
- Rare: 57°C
- Medium rare: 57-63°C
- Medium: 63-66°C
- Medium well: 66-71°C
- Well done: 71°C and above
Internal temperature of Steaks:
Use a meat thermometer to insert horizontally and wait for the temperature to register about 5 degrees below these target temperatures: 145°F (medium-rare), 160°F (medium), or 170° (well done) for steaks that are at least 12 inch thick.
To allow for carryover cooking, don’t forget to remove the steaks from the heat before they reach the desired temperature.
Internal temperature of Ground Beef
Ground beef should always be cooked to a safe 160°F. All recipes using ground beef as a base, such as burgers, meatballs, and meatloaf, are considered to be made with ground beef.
Use a meat thermometer to measure the internal temperature of the ground beef to make sure it is thoroughly cooked as the color of the meat isn’t always a reliable indicator of doneness.
When the beef reaches a safe and savory 160°F, insert the thermometer into the thickest part of the animal.
Internal Temperature of Roasts
There are two ways to determine a roast’s internal temperature: either use an instant-read thermometer after the cook time has passed, or insert an oven-safe thermometer into the thickest part of the beef before cooking and leave it in there throughout the cooking process.
The internal temperature of roasts, which include cuts of beef like round, rump, and chuck roasts, should be 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
Read more about determining doneness from The Ohio Beef Council and for an even more in depth guide to specific cuts, temps and cook times check out these oven roasting guidelines.
How to Properly use a Meat Thermometer
Now that you know the correct temperatures for cooked beef, here are some suggestions for using a thermometer to accurately record those temperatures.
- Place a meat thermometer horizontally inside the beef’s thickest part.
- Avoid the thermometer resting in fat or touching bone.
- Give the beef’s meat thermometer a 15-second rest period.
Best digital meat thermometers:
This post is sponsored by The Ohio Beef Council. All thoughts and opinions are my own. Many thanks to companies like theirs for supporting me and enabling me to provide you with free advice and recipes!
The Perfect Roast Beef – Medium Rare
FAQ
What is the best temperature for rare roast beef?
Rare: Remove from oven at 125F. Temperature will rise to 135F in 10-15 minutes. Medium Rare: Remove from oven at 130F. Temperature will rise to 140F in 10-15 minutes.
What temperature should roast beef be cooked to internally?
There are three crucial temperatures to keep in mind when preparing meat or eggs at home: fresh meat steaks, chops, and roasts should be cooked to 145°F, and all ground meats and eggs must be cooked to 160°F.
Is 145 medium-rare for beef?
130–135°F for medium rare and 135–145°F for medium steak.