Are you preparing steak recipes and need a steak temperature chart to use as a guide? You are in the right place. Let our steak temperature chart guide you! This comprehensive guide will help you achieve the desired degree of doneness for every cut of steak, every time.
Whether you’re cooking sous vide ribeye, Denver steak, picanha steak, or bavette steak, this steak temperature chart can be referenced.
Steak Temperature Chart
Here are the internal temperatures to maintain when grilling a slab of beef. Temperatures are the same whether you’re making a boneless or boneless recipe. Please note that these temperatures are in Fahrenheit.
|Degree of doneness of the steak||Indoor Temperature (°F)|
Remember that you should remove the beef from the grill a few degrees before you want it to be done, as the temperature will continue to rise while the meat is resting for a few minutes.
The USDA recommends a minimum internal temperature for steaks of 145°F.
Table for cooking steaks
Not sure what doneness to cook to? Here’s a visual guide to help you choose your ideal temperature:
- Rarely: Bright red center, lukewarm.
- Half done: Bright red center, pink edges, warm.
- Middle: Solid pink and warm.
- Middle fountain: Slightly pink center and warm throughout.
- Well done: Very little pink.
When preparing steaks, cook based on internal temperature versus time. Your pull/remove temperature will be below the final temperature at which you want to serve the meat, as the temperature will continue to rise while the meat is resting.
There are two big factors when calculating heat transfer: the temperature you are cooking at and the thickness of the meat. Both have a strong effect on the “transfer heat”. The lower the cooking temperature, the less heat is transferred. The thinner the steak, the less heat is transferred.
Pull out of the heat
It’s difficult to calculate the exact “pull from” temperature since the cooking temperature and the size of the steak determine the exact heat transfer numbers, but here’s a great guideline to use:
- Thin Steak – The draw temperature is 3-5°F below the final temperature you are aiming for.
- Thick Steak – The draw temperature is 5-7°F below the final temperature you are aiming for.
Plan your cooking schedule to ensure you have enough time to cook your beef recipes to the doneness you desire.
Medium rare steak temperature
The medium-rare temperature of steaks is the most popular internal temperature of steaks. Medium rare is typically served in restaurants unless you specifically request it be cooked at a different temperature.
At this temperature (130-134°F), the beef will have a bright red center, pink edges, and be warm throughout. It’s like biting into butter.
Cooking times will vary depending on the cut, thickness, and cooking method. Be sure to use a meat thermometer to ensure accurate temperature readings.
These temperatures apply to the following popular cuts:
Ground beef must be cooked to a minimum temperature of 165°F. The table above does not apply to ground beef.
Here are some helpful tips to ensure your dishes are cooked to perfection every time:
- Let the meat sit at room temperature for about 30 minutes before cooking. This will cook the meat more evenly
- Let your cooked beef sit for at least 5-10 minutes before slicing. This helps redistribute the juices, resulting in a more tender and flavorful dish.
- It is imperative to use an instant-read thermometer to measure the internal temperature while cooking. Here is our favorite brand: Thermaworks point.
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