Roast Beef Temperature Chart
This free printable chart will help you achieve your desired doneness for every cut of beef, every time.
Doneness of Steak Chart
This printable provides guidance on the various levels of doneness for cooked beef, from rare to well-done, based on internal temperatures.
By using a meat thermometer, and meat temperature chart, you can accurately gauge the doneness of your beef, ensuring both safety and desired taste.
These meat doneness charts help to take the guesswork out of grilling, roasting, or pan-frying beef, leading to perfection, every time.
Here are the internal temps to go by when cooking beef. The temperatures are the same whether you’re making a bone-in or boneless recipe. Please note these temps are in Fahrenheit.
|Internal Temperature (°F)
When making beef, cook based on the internal temperature vs. time. The beef should be removed from the heating element a few degrees before your desired doneness is reached, as the temperature will continue to rise while the beef rests.
Safety Tip – The USDA recommends a minimum internal temperature of 145°F.
*Note – the above is an accurate visual guide for roast beef, despite the fact it’s utilizing steak as the sample.
The above does not apply to ground beef. Ground beef must be cooked to a minimum temp of 165°F.
Temperature Chart For Beef
Not sure what doneness to cook to? Here’s a visual guide to help you select your ideal temperature:
- Rare Beef: Bright red center, lukewarm
- Medium Rare Beef: Bright red center, pink edges, warm
- Medium Beef: Pink and warm throughout
- Medium Well Beef: Slightly pink center and warm throughout
- Well Done Beef: Very little pink
Carry Over Heat
There are two big factors when calculating the carry over heat: The temperature in which you’re cooking at, as well as the thickness of the meat. Both will greatly affect the “carry over heat”.
The lower the cook temp, the less carry over heat you’ll have. In addition, the smaller the roast, the less carry over heat.
Pull From Heat
It’s difficult to calculate the exact “pull from” temp as the cooking temp and size of the beef will determine the exact carry over heat numbers, but here’s a great guideline to utilize:
- Small Roasts – The pull temp will be 3-5°F below the final temp you’re aiming for.
- Large Roasts – The pull temp will be 7-10°F below the final temp you’re aiming for.
Plan out your cooking schedule to ensure you have ample time to cook your to your preferred doneness.
Most Popular Temp
The temperature of beef medium rare is the most popular internal temperature, followed by medium. Medium rare is how it’s usually served in restaurants, unless you specifically ask for it to be cooked at another temp.
At this temp the roast has a bright red center, pink edges and is warm throughout. It’s like biting into butter.
Reference the temperature for roast beef chart for the ranges of temp to aim for!
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 all popular cuts, including:
- Roasts (Sous Vide Chuck Roast, Eye Round Roast, etc.)
- Teres Major Steak
- Sous Vide Ribeye (Prime Rib v Rib Eye)
- Sous Vide London Broil or Smoked London Broil
- Skirt Steak (Skirt Steak vs Flank Steak)
- Flank Steak
- Sous Vide Filet Mignon
Here are some helpful tips to ensure your dishes are cooked to perfection every time:
- Allow the meat to sit at room temperature for about 30 minutes before cooking. This will help the meat cook evenly.
- Allow your cooked beef to rest for at least 5-10 minutes before slicing. This helps the juices redistribute, resulting in a more tender and flavorful dish.
- It’s imperative to utilize an instant read thermometer to measure the internal temperature as it cooks. Here’s our favorite brand: Thermaworks Dot.
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