You can always cook the ideal steakhouse steak, burger, or prime rib by following the instructions on our practical beef, burger, and steak temperature chart.
We love our steaks, burgers, prime ribs, and roasts. The most frequent inquiry we receive is, “How do I cook the perfect steak,” and if that isn’t the case, we are asked what the ideal temperature is for prime rib and hamburgers.
Steak temperatures vary depending on how well-done you like them. We have an easy steak temperature chart. Regardless of the cut you prefer, it enables you to prepare the ideal steakhouse steak. When checking the temperature of beef, be sure to use a meat thermometer.
Ideal Temperatures for Steak Doneness
Your steak must reach a particular internal temperature depending on the degree of doneness you prefer:
- Rare: 120°–125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°–165°
However, bear in mind that you must take the steak off the heat source when it is just a few degrees below the desired temperature. This is due to the fact that the steak will keep cooking for a few minutes more after you remove it from the grill or the pan!
Let’s examine each steak’s temperature in greater detail right now.
Rare Steak: 120° to 125°
The center of a rare steak stays deep red, relatively cool, and incredibly juicy because it only gets slightly cooked. To be safe, a rare steak must have an internal temperature of at least 120 degrees. When the steak reaches 115 degrees, remove it from the heat and allow it to rest for approximately 5 minutes before serving.
Medium Rare Steak: 130° to 135°
A medium-rare steak is grilled for a little longer to achieve a warm, red center and dark pink edges. As a result, you’ll enjoy that quintessential soft steak texture. Without a doubt, medium rare is the preferred degree of doneness for steak. As a result, you should aim for that ideal temperature range of 135° to 130°. To achieve this, take the steak out of the oven at 125 degrees, and then wait a few minutes before slicing into it to take your first bite of perfectly cooked steak.
Medium Steak: 140° to 145°
You must cook your steak to medium-rare if you don’t enjoy biting into red meat but still want to enjoy a tender steak. The meat is warm and pink inside, with lighter pink edges. A medium-rare steak should be removed from the heat at 135 degrees and allowed to rest while you finish setting the table. This will guarantee that your steak is cooked to the appropriate degree without being overcooked or dry.
Medium Well Steak: 150° to 155°
A medium-well steak is hot inside, with little to no color on the edges and only a slight pink hue in the center of the meat. You must remove this steak from the grill or pan as soon as it reaches 145° because the internal temperature of this steak typically ranges from 150° to 155°. After that, allow it to sit for 5 to 10 minutes so that the carryover cooking can be completed before you take a bite.
Well-Done Steak: 160° to 165°
The longest time on the heat results in a well-done steak, which has a center that is not pink. Make sure to stop cooking your steak when the temperature reaches 155° if you want it to be done to this level. The meat shouldn’t be overcooked or it will become chewy and dry. Instead, wait a few minutes for it to finish cooking off the heat as you finish setting the table for dinner. You’ll be astounded at how perseverance pays off and results in the juiciest steak possible.
Use a Digital Meat Thermometer to Get an Accurate Steak Temperature
You may be tempted to cut the steak open and look at the center, but you will want to resist that unnecessary action in order to determine when a steak has reached the desired temperature. Because color is a spectrum, it is only a rough gauge of when something is finished. Plus, you’ll lose tasty juices in the process.
Instead, check the temperature of the steak using an instant-read digital meat thermometer.
Find the thickest, and therefore coolest, part of the steak first, which is usually in the middle. Stick the thermometer’s probe there at a slight angle. You can decide whether your steak is ready to be removed from the grill, pan, or other cooking surface once the temperature reading has stabilized.
Remember to rest the steak for a few minutes so it can finish cooking after you remove it at five degrees below your preferred temperature!
Don’t Feel Like Cooking? Visit Ruth’s Chris for a Steak Dinner
Make a reservation for dinner at your nearby Ruth’s Chris Steak House this week if you’d prefer to unwind while skilled chefs prepare your steak for you. Enjoy a steak that has been consistently cooked to the right temperature.
From Rare to Well-Done: Meat Temperatures for Perfect Steaks
FAQ
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.