Internal Temperature of Cooked Steak

How to Cook the Perfect Steak: A Guide to Internal Temperatures

There are few things my husband enjoys more than a beautifully cooked steak. Whether it’s a thick ribeye seared in cast iron or a filet grilled over charcoal, steak night in our house is serious business. I’ve learned over time that the key to nailing it every single time, is knowing the exact internal temperature that matches the desired doneness.

Why Internal Temperature Matters

Steak is one of those dishes where timing is everything. Overcooked, and you lose the juicy tenderness. Undercooked, and you risk an unappetizing chew. That’s why I always rely on a digital probe thermometer. It’s quick, accurate, and takes the guesswork out of cooking.

What Temperature is Steak Done?

The answer depends on how you or your dinner guests like it cooked. Here’s a breakdown of the internal temperatures you should aim for:

• Rare: 125°F (52°C) – Cool, red center
• Medium Rare: 130°F (54°C) – Warm, red center (this is the go-to in our house)
• Medium: 140°F (60°C) – Warm, pink center
• Medium Well: 150°F (66°C) – Slightly pink center
• Well Done: 160°F (71°C) – Little or no pink, very firm

Let the steak rest for about five minutes after cooking. This helps the juices redistribute evenly, keeping every bite flavorful and tender.

Choosing the Right Cut

Not all steaks are created equal. For a quick sear and buttery texture, I go with filet mignon. For something richer and more flavorful, a well-marbled ribeye never fails. My husband favors strip-loin steak (New York strip); it’s got the perfect balance of lean meat and fat.

Cooking Tips That Never Fail Me

1. Always bring the steak to room temperature before cooking. Cold meat won’t cook evenly.
2. Season generously with salt and pepper. Simplicity really is the secret.
3. Use a heavy skillet or grill preheated until it’s smoking hot. You want that beautiful crust.
4. Don’t move the steak around too much. Let it develop that sear.

Steak Done Right, Every Time

Whether I’m cooking for two or hosting a backyard cookout, knowing the internal temperature takes all the stress out of steak prep. It helps me confidently answer the question many home cooks ask: What temperature is steak done?
Once you master the temperatures, it’s easy to experiment with finishing touches such as compound butters, pan sauces, or even a drizzle of balsamic reduction.

How to Use a Meat Thermometer for Steak

Using a meat thermometer is simple and makes all the difference when cooking steak, or any meat for that matter. I insert the thermometer into the thickest part of the steak, avoiding any bones or fat, which can give a false reading. For the most accurate result, I check the temperature toward the end of cooking, just before I think it’s done. If I’m aiming for medium rare, I pull the steak off the heat around 5 degrees before it hits 130°F (54°C), since it continues to cook slightly while resting. This little tool has saved me from overcooking more times than I can count.

Bringing It All Together

Steak doesn’t have to be intimidating. With a good meat thermometer and a clear guide to temperatures, anyone can cook it just right. Want to take it further? Check out our best crock pot cube steak recipes collection for easy, comforting dishes packed with flavor. And for more meal ideas, side dishes, and kitchen tips, be sure to follow us on social media, where we share inspiration daily to help make every meal a success.