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Beef Internal Temp (Best Internal Temp for Beef)

Published by Izzy

on Feb 16, 2023

When you’re preparing beef at home, it’s important to pay attention to the internal temp. Keep reading to find out the best Beef Internal Temp, as well as the right technique for measuring the temperature of the steak, beef ribs, ground beef, and more! 

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What’s the best way to ensure beef is safe to eat and done just the way you like it? By measuring the internal temp! Whether you’re preparing steak, brisket, meatballs or ribs, we’ve got all the info you need to cook the best beef ever. You’ll even learn the best internal temp for your preferred cooking method. 

Beef Internal Temp (USDA)

According to the USDA, beef should be cooked to a minimum internal temp of 145°F, then allowed to rest for 3 minutes. At this temperature, there’s no risk of contamination since any harmful bacteria would have been killed. 

An internal temp of 145°F means that steak has been cooked to medium or medium-well doneness. However, many people enjoy eating steak at other temperatures, which we’ve covered below.

Internal Temp for Beef (Beef Temperature Chart)

Whether you’re cooking strip, tenderloin or ribeye, use the chart below to achieve your ideal doneness when preparing steak at home. These temperatures can be used for the grill, oven, broiler or skillet. 

Pro tip: always remove the steak from its heat source when it’s at the lower end of the temperature range. For example, you’ll want to remove the steak at 130°F rather than 135°F for a medium-rare steak. After you remove the steak from the heat, allow it to rest for a few minutes, which will allow the temperature to rise. 

For ground beef and certain cuts of meat, the minimum internal temp is quite a bit higher:

• Ground beef needs to be cooked to a higher internal temp of 160°F. Ground meats carry a higher risk of contamination than cuts of steak. This is true for meatballs, burger patties and anything else made with ground beef.
• Brisket is best served between 190 and 200°F. Since it’s a tougher cut of meat, it requires a higher internal temp to allow the connective tissues to break down.
• Corned beef and pastrami are made from brisket and should also be cooked to 170-180°F. Although they’re safe to eat at 145°F, the meat needs higher temperatures to become tender. 
• If you’re making beef ribs, aim for an internal temp of 200°F. This allows the meat to pull away from the bone easily for maximum enjoyment. 

Internal Temp of Beef for Other Cooking Methods

If you’re using a slow cooker or another low and slow cooking method, the internal temp for beef will be higher. This allows the collagen to start melting, which makes tough cuts of meat mouthwateringly tender.

How to Measure Beef Internal Temperature

Use a thermometer with a probe to accurately determine the internal temp of beef. Here’s how it’s done:

• The probe should be inserted horizontally right in the middle of the thickest section of the steak.
• If your steak has a bone, don’t allow the thermometer to touch it. The bone has a different temperature than the meat, so try to leave an inch of space between the probe and the bone.
• Wait about 5 seconds for the reading. If it hasn’t reached your ideal internal temp, allow the steak to continue cooking. Remove the steak from the heat source once it’s 5-10 degrees lower than the desired temperature and allow it to rest. 

Tips for Perfectly Cooked Beef 

• Remember to account for resting time. If your desired internal temp is 140°F, remove the steak from the heat source once the thermometer reads 130-135°F. The internal temp will rise as the steak rests.  
• When it comes to leaner cuts of steak like sirloin or eye of round, medium or medium-rare is the way to go. Since they have less fat, they tend to dry out quite easily at a higher internal temp.
• Never cut into beef to check its doneness. Besides causing the delicious juices to flow out, it’s a less accurate method than using a thermometer.
• If you’re using a grill or smoker, a wireless dual-probe thermometer is highly recommended. The probe stays inside the meat while it’s being cooked, so you won’t need to open the lid to check the internal temp.
• Remove the beef from the heat source and allow it to rest before serving. If you allow the steak to remain in the oven or skillet, it may end up overdone due to the residual heat. , 

FAQ

Is 145 Medium-rare For Beef?

At an internal temp of 145°F, steak is considered medium to medium-well, rather than medium-rare. 

Is Beef Done at 135?

Many people enjoy it when their beef is cooked to an internal temp of 135°F, which produces a medium-rare steak. While the USDA recommends a minimum internal temp of 145°F, this is a bit too done for some steak lovers.  

What is Medium Temp for Beef?

Beef can be done medium rare, medium or medium well, with temperatures ranging from 130°F to 150°F. A medium-rare steak is cooked to an internal temp between 130 and 135°F and will have a warm red center. A “true medium” steak is cooked to 140-145°F, while medium-well corresponds to an internal temp ranging from 145 to 150°F.

Is Beef Cooked at 140 Degrees?

According to the USDA, the minimum internal temp for steak is 145°F. At this temperature, steak is considered medium well. In the case of ground beef, a higher temperature of 160°F is needed.

You May Also Like

• Brisket Internal Temperature Guide
• Steak Internal Temp
• Corned Beef Internal Temperature Guide

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