Temperature Chart For Steak: Perfect Every Time

Steak Chart

Let our Steak Temperature Chart help guide you in the kitchen or on the grill! This comprehensive guide will help you achieve your desired doneness for every cut of steak, every time.

Cooking to the right temperature is key, especially when working with the tender cuts of steak.

If making a beef roast, make sure to reference our free downloadable Beef Temperature Chart!

Weather you’re making Filet Mignon, Sous Vide Filet Mignon, Sous Vide Ribeye, Bife de Chorizo, Denver Steak, Picanha Steak, or Bavette Steak, this steak temp chart can be referenced.

Sous Vide Ribeye Steak in a cast iron pan next to small potatoes and green beans.

Steak Temperature Chart

Here are the internal temps to go by when grilling up a slab of beef. The temps are the same whether you’re making a bone-in or boneless recipe. Please note these temps are in Fahrenheit.

Steak Doneness	Internal Temperature (°F)
Rare	120-125°F
Medium Rare	130-135°F
Medium	140-145°F
Medium Well	150-155°F
Well Done	160-165°F

Keep in mind that you should remove the beef from the grill a few degrees before your desired doneness, as the temp will continue to rise while the meat rests for a few minutes.

The USDA recommends a minimum steak internal temperature of 145°F.

5 meat forks showing the variety of steak doneness levels for a beef temperature chart.

Steak Doneness Chart

Not sure what doneness to cook to? Here’s a visual guide to help you select your ideal temperature:

Rare: Bright red center, lukewarm.
Medium Rare: Bright red center, pink edges, warm.
Medium: Pink and warm throughout.
Medium Well: Slightly pink center and warm throughout.
Well Done: Very little pink.

Temperature Chart For Steak

When making steak, such as Sirloin Filet and Teres Major Steak, cook based on the internal temperature vs. time. Your “pull/remove from the heat” temperature will be below the final temp you’re aiming to serve the meat at as the temperature continues to rise as the meat rests.

New York Strip Steak on a black griddle.

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 thinner the steak, 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 steak will determine the exact carry over heat numbers, but here’s a great guideline to utilize:

Thin Steak – The pull temp will be 3-5°F below the final temp you’re aiming for.
Thick Steak – The pull temp will be 5-7°F below the final temp you’re aiming for.

Plan out your cooking schedule to ensure you have ample time to cook your beef recipes to your preferred doneness.

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Medium Rare Steak Temperature

The temperature of steak medium rare is the most popular internal temperature of steak. 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 (130-134°F) the beef has a bright red center, pink edges and is warm throughout. It’s like biting into butter.

Cooking Times

Cooking times will vary depending on the cut, thickness, and cooking method. Be sure to use a meat thermometer to ensure accurate temperature readings.

Illustration of a cow with text "The Butcher's Guide Cuts of beef" for beef temperature chart guide.

Steak Cuts

These temperatures apply to the following popular cuts, and all cuts on our Best Steak For Grilling list:

Ribeye (Prime Rib v Rib Eye)
New York Strip (a.k.a. Top Loin, Strip, Kansas City Strip)
Filet Mignon (a.k.a. Beef Tenderloin, Sous Vide Filet Mignon, Chateaubriand)
T-bone
Porterhouse
Hanger (a.k.a. Butcher’s Steak)
Tri-Tip
Skirt (Skirt Steak vs Flank Steak)
Flank
Flap Meat

Also check out our Ribeye vs. New York Strip and Skirt Steak vs Flank Steak articles to help make your decision.

Ground Meat

Ground meat must be cooked to a minimum temp of 165°F. The above chart does not apply to ground beef.

Expert Tips

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 more 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.