The Ultimate Guide to Steak Doneness levels & Perfect Temperatures
introduction
Steak is one of the most loved foods in America. Whether you like a medium-rare steak with a pink center in steak or a well-done steak texture, knowing the right steak doneness levels is key. The perfect steak is all about balance—juiciness and tenderness, flavor, and temperature.
Cooking steak isn’t just about throwing it on the grill. The internal temperature of steak determines the taste and texture. Some people love a blue rare steak with a cool center, while others prefer the deep sear of a grilling steak cooked well-done. This guide will cover steak fat marbling, the best steak doneness, and the USDA steak temperature guidelines to help you cook like a pro.
What is Steak Doneness levels & Why Does It Matter?
Steak doneness levels describe how cooked the meat is on the inside. The heat changes the color, texture, and juiciness and tenderness. The right steak doneness levels depends on personal taste, but it also affects food safety. The Certified Angus Beef recommendations suggest that rare steaks are safe as long as they are properly handled. However, ground beef safety is different because surface bacteria on steak can mix inside.
Cooking steak to the perfect doneness enhances flavor and texture. A medium-rare steak has a rich, beefy taste, while a well-done steak texture is firmer. The internal temperature of steak must be precise to keep the balance between a seared crust and a juicy center.
Steak Doneness levels Temperature Chart (Visual Guide + Video)
Knowing the medium-rare temperature or how hot a grilling steak should be makes cooking easier. Here’s a quick guide to steak doneness levels and their temperatures:
| Doneness | Internal Temperature of Steak | Steak Texture and Flavor |
|---|---|---|
| Blue Rare | 115–120°F | Cool, almost raw center, soft texture |
| Rare | 120–130°F | Warm, red center, very tender |
| Medium Rare | 130–135°F | Warm, pink center, juicy and soft |
| Medium | 135–145°F | Slightly firm, pink center, balanced juiciness |
| Medium Well | 145–155°F | Slight pink center, firm texture |
| Well Done | 155°F+ | Fully cooked, no pink, dry and firm |
A TastingTable.com food safety guide suggests using a meat thermometer for accuracy. You can also watch a video on ButcherBoyMarket.com steak tips to see how chefs achieve perfect doneness.
Understanding the Levels of Steak Doneness
A blue rare steak is cooked very quickly, leaving the inside nearly raw. It’s soft, with a cool center. The medium-rare temperature is a favorite because it keeps the juiciness and tenderness while adding a slight chew. Rare vs. well-done steak is a common debate, but it all comes down to preference.
A medium steak balances a seared crust with a pink center in steak. It’s great for people who don’t like their steak too soft. A well-done steak texture is completely cooked with little moisture left. Cooking past medium-well often leads to meat moisture evaporation, making it dry.
Internal Steak Temperature Cooking Table
The internal temperature of steak must be checked with a meat thermometer. Different beef cuts for steak may require adjustments due to steak fat rendering.
| Beef Cuts for Steak | Best Steak Doneness | Ideal Cooking Time |
|---|---|---|
| Ribeye | Medium Rare–Medium | 8-12 min per side |
| Sirloin | Medium–Medium Well | 6-10 min per side |
| Skirt Steak | Medium Rare | 4-6 min per side |
| Filet Mignon | Medium Rare | 5-8 min per side |
| T-Bone | Medium Rare–Medium | 8-12 min per side |
Cooking ribeye vs. sirloin requires understanding lean vs. marbled cuts. Steak fat marbling in ribeye adds juiciness, while sirloin is leaner and firmer.
How to Check Steak Doneness levels (Without Cutting It Open!)
Cutting steak to check doneness releases juices. Instead, use a meat thermometer for accurate results. Insert it into the thickest part of the steak. For a simple trick, try the palm test for doneness. Press your palm with your finger—soft means rare, firmer means well-done.
Timing helps, too. A grilling steak like skirt steak marinade cooks fast, while a thick filet mignon takes longer. Using these methods prevents overcooking and keeps the juiciness and tenderness intact.
Best Cooking Methods for Each Steak Doneness Level
Different cooking methods work best for different steak doneness levels.
For Rare & Medium Rare: High-heat grilling locks in juices. Searing in a pan also works well. Reverse searing is a slow method that keeps a pink center in steak.
For Medium & Medium Well: Pan-searing and broiling provide even heat. These levels are great for lean vs. marbled cuts, keeping them moist while fully cooked.
For Well-Done Steak: Slow-cooking in an oven or sous vide ensures even doneness without over-drying. The key is preventing meat moisture evaporation while breaking down tough fibers.
More Steak Guides & Expert Tips
To cook steak perfectly, use the Certified Angus Beef recommendations for steak resting time for juiciness. Resting allows juices to settle, keeping the steak moist. Let your steak rest for 5–10 minutes before slicing.
For more expert advice, check out these steak guides:
- How to Reverse Sear a Steak for Maximum Flavor
- Best Steak Marinades for Skirt Steak & Ribeye
- How to Season Steak for a Perfect Crust
The right steak doneness levels make a huge difference. Whether you love a medium-rare steak or prefer a deep-seared well-done steak texture, cooking steak right is all about internal temperature of steak. Follow these tips and enjoy the best steak every time.
FAQs about steak doneness levels
Cooking the perfect steak isn’t just about preference—it’s also about safety and technique. Here are answers to some of the most common questions about steak doneness levels and internal temperature of steak.
What’s the safest steak temperature?
The USDA steak temperature guidelines recommend cooking steak to at least 145°F for food safety, followed by a steak resting time for juiciness of three minutes. However, many people prefer a medium-rare steak at 130–135°F because it retains more juiciness and tenderness. While a blue rare or rare vs. well-done steak debate comes down to taste, the risk of bacteria is lower in whole cuts than in ground beef safety concerns. Surface bacteria are destroyed during cooking, so as long as the steak is properly handled, it’s safe to eat at lower temperatures.
Why do restaurants rest steaks before serving?
Resting steak after cooking is a crucial step that keeps it juicy. When steak is exposed to high heat, the juices move toward the center. Cutting into the steak immediately causes meat moisture evaporation, leaving it dry. Letting it rest for 5–10 minutes allows the juices to redistribute, making the meat more flavorful and tender. Certified Angus Beef recommendations suggest resting steak under foil to keep it warm without trapping too much steam, which could soften the crust.
Can I cook steak without a thermometer?
Yes! While a meat thermometer is the best way to ensure precise steak doneness levels, there are other ways to check doneness. The palm test for doneness is a simple trick where you press different parts of your hand to compare the steak’s firmness. A blue rare steak will feel soft, while a well-done steak texture will be firm. Cooking time also helps—thicker cuts like ribeye vs. sirloin take longer than thinner cuts like skirt steak marinade. If you’re unsure, cutting into the steak slightly can reveal the pink center in steak without losing too many juices.
Mastering grilling steak or pan-searing takes practice, but with the right knowledge of steak fat rendering and lean vs. marbled cuts, you’ll be able to cook the perfect steak every time.
Conclusion about steak doneness levels
Now that you know the steak doneness levels, you can cook steak like a pro. Whether you love a medium-rare steak or prefer a deep-seared well-done steak texture, hitting the right internal temperature of steak is key. Use a meat thermometer, let your steak rest, and enjoy the perfect balance of juiciness and tenderness every time. Fire up the grill, test your skills, and savor the best steak of your life!
Cooking steak isn’t just about throwing it on the grill—understanding steak doneness levels transforms an ordinary meal into a restaurant-quality experience. Whether searing a medium-rare steak or perfecting a blue rare cut, knowing the right internal temperature of steak makes all the difference. Now, it’s time to grab your favorite cut, fire up the heat, and cook steak to perfection!
