Steak Temperature Guide

Use this steak temperature chart to help you determine the best steak doneness for you!

Let’s be honest. There are fewer things better than a well-made steak. Now you can master the art of steak perfection right in your backyard. Whether using a grill or a cast-iron skillet, this guide will help you cook a phenomenal steak. Before you start, you should know your preferred steak doneness (rare, medium-rare, medium, etc.). When in doubt, opt for medium-rare. Keep in mind that this is a learning process. So, it might take a few cookouts to get the timing and steak temperature right. 

THAWING: 

Let your steak come to room temperature for 30 minutes before cooking. Do not, I repeat, do not thaw your steaks in the microwave. I recommend taking them from the freezer the night before and placing them into the refrigerator to thaw. 

SEASONING:

Season your steak right before cooking—this step is crucial for forming a delicious, flavorful crust. I recommend using one teaspoon of salt per pound of meat. A salt and black pepper rub will work wonders, but you can add savory items like onion or garlic powder to the mix. Apply seasonings onto both sides of the steak, don’t forget the edges! Cook as directed.  

EQUIPMENT:

Have a good quality instant-read thermometer ready to check the internal temperature. Check the steak by inserting the thermometer midway into the center (or thickest portion) of the steak.   

Steak Temperature Guide

STEAK TEMPERATURE CHART:

Blue Rare Steak: Not pictured above, this is the rarest steak you can eat with the lowest of all internal steak temps, only reaching 84 degrees F. There are precautions that must be taken before consuming a blue steak. First, you’ll need a good searing on the surface but be warned that the meat inside will be slightly cold. If you’d like to try this technique, we recommend reading our informative guide: “What is a Blue Steak.”

Rare Steak: An internal temperature of 120 degrees F. or 50 C. The center should be bright red and cool (or just barely warm), and springy to the touch. The texture of a rare steak is quite tender, or chewy depending on the cut of meat.

Medium-Rare Steak: An internal temperature of 130 degrees F. or 55 C. The middle of the steak is bright red and warm, though not quite as springy. Medium-rare steak temp is considered the gold standard for steak doneness.

Medium Steak: An ideal medium steak temp is an internal reading of 140 degrees F. or 60 C. The center of a medium steak appears bright pink and feels firm when pressed. 

Medium-Well Steak: Look for an internal temperature of 150 degrees F. or 65 C. The center of a medium-well steak should be primarily brown with a light pink color in the center.

Well Done Steak: Anything over 160 degrees F. or 70 degrees C. Center is brown, and the steak is quite firm with a dry texture.

Now that you are familiar with the various steak temperature options, the next step is determining what temperature works best for different steaks. 

Raw Filet Mignon

Filet Mignon: Most filets are 1″-1 1/2″ thick and have a wonderfully tender texture and beefy flavor. Since this cut is so lean, it’s best to cook them to an internal temperature of 135-140 degrees F, or medium-rare to medium doneness. That means grilling the Filet Mignon for 7-9 minutes per side. Try our recipe for Grilled Filet Mignon with Herb Compound Butter.

Raw new york strip steak

New York Strip: If you’re looking for a steak with a more robust beef flavor, then this cut is the one for you. Most New York Strips are around 1″ thick and best cooked to 145 degrees F, or medium doneness. Cook these steaks hot and fast, at 5-7 minutes per side. Try our recipe for Pellet Grill New York Strip.

Ribeye-raw

Ribeye Steaks: These steaks are delicious, beefy, and well-marbled. The recommended temperature for ribeye steaks is 135-140 degrees or medium-rare to medium doneness. Grill these steaks for about 6-7 minutes per side, depending on thickness. Try our recipe for Delmonico Steak.

Tomahawk Steak Rub

Tomahawk Steak: These steaks are impressive! Tomahawks are quite similar in flavor to the ribeye steak but are thicker and larger. Cook these steaks over indirect heat for 12-14 minutes per side, then reverse sear them over direct heat at the end. Recommended steak doneness is an internal temperature of 135-145 or medium-rare to medium. Try our recipe for Grilled Tomahawk Steaks.

T bone steaks

T-Bone and Porterhouse: These steaks are traditional favorites and make great choices for those who love all that beefy goodness these two large steaks have to offer. These amazing steaks can be cooked to any temperature, but anywhere between 130-150 degrees F, or medium-rare to medium-well is recommended. Try our recipe for Quick n’ Easy T-Bone Steaks.

Sirloin Steak with Cajun Spice Rub

Top Sirloin Steak: This steak has a robust beefy flavor and is best cooked hot and fast. Depending on thickness, 5-7 minutes per side over medium-high heat will do the trick. Aim for an internal temperature between 140-145 degrees F or medium doneness. Try our recipe for Grilled Sirloin Flap Steak.

Photo by: NewAfrica/Depositphotos

Steak Temperature Guide

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