What Temperature For Medium Rare Beef?

If you frequently eat at Ruth’s Chris Steak House, you probably know exactly what to order and it always comes out exactly how you want it. But have you ever tried to master it yourself?.

Fortunately, Ruth’s Chris professionals are available to assist you in preparing the ideal steak at home. Getting your steak cooked to the ideal temperature for your preferences is one of the keys. Learn how to cook the best steaks you’ve ever had by reading the Ruth’s Chris steak experts’ temperature recommendations below!


Grilling, Braising or Broiling

Depending on the preparation method, the size and shape of the Certified Angus Beef® brand cut, and the level of doneness you desire, cooking times and temperatures may change. Test for doneness using a meat thermometer or instant-read thermometer.

  • Place thermometer tip in the center, through the side of the cut, and away from any bone or fat.
  • When a steak or burger thermometer reads 5°F or less below the desired doneness, remove it from the heat.
  • Rest your steaks. Temperature will continue to rise.

thermometer 125° F 52 ° C

thermometer 135° F 57 ° C

thermometer 145° F 63 ° C

thermometer 150° F 66 ° C

Little or no pink

thermometer 160° F 71 ° C

The USDA advises cooking steaks and roasts to 145°F (medium), then letting them rest for at least 3 minutes. Ground beef needs to be cooked to a minimum temperature of 160°F (well done) to ensure food safety. To be sure, use a thermometer because color alone is not a reliable indicator.

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Steak Doneness and Temperature Guide – Cook a Perfect Steak Every Time


Is beef done at 150 degrees?

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.

How do you cook the perfect medium-rare beef?

The timing. Cook for 2 minutes on each side for rare, 3-4 minutes on each side for medium-rare, and 4-6 minutes on each side for medium (for a steak 22 mm thick). Cook for 2-4 minutes on each side for well doneness, then reduce the heat and continue cooking for an additional 4-6 minutes.

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