Steak Doneness Temperatures
Updated August 15, 2026
Medium-rare steak is 130–135°F (54–57°C). The full range runs from rare at 125°F (52°C) to well-done at 160°F (71°C) — and because a steak keeps cooking after it leaves the heat, pull it about 5°F below your target.
| Doneness | Final temp | Pull at | What it looks like |
|---|---|---|---|
| Rare | 125°F / 52°C | 120°F | Cool red center |
| Medium-rare | 130–135°F / 54–57°C | 125–130°F | Warm red center — the classic |
| Medium | 140–145°F / 60–63°C | 135–140°F | Pink throughout |
| Medium-well | 150°F / 66°C | 145°F | Slight pink at center |
| Well-done | 160°F+ / 71°C+ | 155°F | No pink, firm |
Safety vs. preference
The USDA's official number for whole cuts of beef is 145°F with a three-minute rest — that's medium. Rare and medium-rare are below it, and millions of steaks are served that way daily: bacteria live on the surface of whole cuts, and the surface is the part that hits 400°F+ in the pan. (Ground beef is a different story — see the ground beef temperature guide.)
Carryover: why you pull early
A steak off the heat keeps rising 3–7°F as the hot exterior equalizes inward — more for thick cuts and high-heat methods, less for thin ones. Pull at 128°F, rest five minutes, and you serve at ~133°F: dead-center medium-rare. Cook TO 135°F and you've served medium.
Measuring thin steaks
For anything under an inch, go in from the side, not the top, so the probe tip sits in the center of the meat. Thermometer beats thumb-poking folklore every time — and after a few hundred steaks you'll have the thumb calibration for free.
Quick answers
- What temperature is medium-rare?
- 130–135°F (54–57°C) after resting. Pull the steak at 125–130°F and let carryover finish it.
- Is rare steak safe to eat?
- For whole cuts in good condition, generally yes — surface bacteria are killed by the sear. Pregnant, immunocompromised, or elderly diners should stick to the USDA's 145°F with a rest.
- How long should steak rest?
- About 5 minutes for a typical steak — roughly half its cooking time. Resting lets carryover finish the center and keeps the juices in the meat instead of on the board.