Steak Internal Temp (Best Internal Temp for Steak)
on Feb 03, 2023
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What’s the best internal temperature for steak? As there are 5 levels of doneness, you get to decide how you like your steak. From rare to well done, this post is a handy guide for preparing the perfect steak at home. Be sure to bookmark it for next time, too!
What Temperature Should Steak Be?
According to the USDA, steak is safe to eat when it reaches an internal temperature of 145°F. It’s recommended that you allow the meat to rest for 3 minutes after removing it from the heat source, which allows the temperature to rise by a few degrees, resulting in an evenly cooked steak. For those who prefer a rarer steak, you’ll need to remove it from the heat at a lower internal temperature.
Steak Doneness By Internal Temperature
Not sure about the different levels of doneness and their corresponding internal temperatures? Look no further than the chart below:
| Steak Doneness | Internal Temperature | Center Color |
| Rare | 120 to 125°F | Cool red |
| Medium Rare | 130 to 135°F | Warm red |
| Medium | 140 to 145°F | Warm pink |
| Medium well | 145 to 155°F | Cool pink |
| Well Done | 155 to 165°F | Little or no pink |
It’s best to remove the steak from the flame at the lower end of the temperature range for your desired doneness. Allow the steak to rest and the temperature will increase by an additional 5-10 degrees fahrenheit.
How to Measure Steak Internal Temp
Time isn’t the best method of determining doneness, since cooking times can differ depending on multiple factors. The most accurate way of achieving your preferred level of doneness is by measuring the internal temperature of the steak. A meat thermometer or an instant-read thermometer should do the trick. Here’s how to do it:
- The thermometer should be inserted through the side of the steak, taking care not to touch any bone or fat. The tip of the thermometer should be in the center of the cut.
- When the steak reaches an internal temperature that is 5 degrees lower than the doneness you’re trying to achieve, it’s time to remove it from the heat source.
- Allow the steak to rest for 5-10 minutes to allow the temperature to rise.
How to Measure Steak Doneness by Touch
The “poke test” is a method of testing steak doneness using your sense of touch. First, you press your index finger into a specific area on your palm. When the steak feels like the spot on your palm, it’s an indication that it has reached the corresponding level of doneness.
Though the method is used by many professional chefs, it’s not without its flaws. Many factors are at play here, including the specific cut of the steak, whether or not you chose to marinate, and even the softness of your own hands. You’d be leaving a lot to chance by using the poke test. A digital thermometer is definitely your best bet for accurately measuring doneness.
How to Rest Your Steak
When your steak reaches an internal temperature 5 degrees lower than your desired temperature, that’s your cue to remove it from the heat. Place the steak on a plate or cutting board and allow it to rest at room temperature for 5-10 minutes. This allows the steak’s temperature to increase by an additional 5 degrees, while ensuring your steak is juicy and flavorful.
Tips and Tricks for Cooking the Perfect Steak
- Remove the steak from the fridge 30-60 minutes before cooking to allow it to come to room temperature before cooking.
- Choose thicker cuts of steak for more tender results.
- Cooking times may vary according to the choice of cut used.
FAQ
What is the Most Popular Steak Temperature?
Medium-rare is the most popular choice and seems to be the goldilocks of steak doneness – not too rare and not too done. The second most popular option is medium, followed by medium-well. Only a minority of steak eaters request rare or well done at restaurants.
Is Steak Safe at 135?
The USDA advises that steak is safe to eat once it reaches an internal temperature of 145 degrees Fahrenheit, which is considered medium-well. Of course, the vast majority of foodies prefer their steak at cooler temperatures between 130 and 140 degrees Fahrenheit.
Is Steak Done at 120?
At 120 degrees, steak has a cool, red center and is considered rare. At this temperature, the meat hasn’t reached the internal temperature of 145 degrees Fahrenheit recommended by the USDA.
What Temp is 140 for Steak?
At 140 degrees Fahrenheit, steak is somewhere between medium-rare and medium. The outside of the steak will be on the firmer side of succulent, while the middle is tender and warm. You can expect the steak to be reddish-pink in the center.
Is 145 steak OK?
If you like a medium steak, 145 is the perfect temperature for you. This is also the minimum internal temperature recommended by the USDA.
Why Do Chefs Like Medium-rare?
Medium-rare is the preferred temperature for many chefs and steak connoisseurs. At an internal temperature between 130 and 135 degrees Fahrenheit (55-57 degrees Celsius), steak is incredibly tender, flavorful and juicy. The middle is warm and reddish-pink while the outside is delectably seared for an undeniably perfect steak.
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Steak Internal Temperature (Best Steak Recipe)
Ingredients
- 2 ribeye steaks, 1-inch thick
- 1 tablespoon olive oil
- steak seasoning, to taste
- 2 tablespoons unsalted butter
- 1 sprig fresh rosemary, chopped
- 2 sprigs fresh thyme
Instructions
- Remove the steaks from the fridge 30 minutes ahead of time.
- Preheat the oven to 400°F.
- Heat a large oven-safe skillet over medium-high heat until very hot.
- Rub the steaks with olive oil and generously season with steak seasoning. Sear for 2-3 minutes per side and transfer to the preheated oven.
- Bake for 10-15 minutes or until the steaks reach the desired doneness. The best way to determine if the steak is done is to use an instant-read meat thermometer. Remove the steaks from the skillet, loosely tent with foil and let them rest for at least 5 minutes.
- Top the steaks with butter.
- Garnish with rosemary, thyme and serve.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
