Making steak recipes and need a Temperature Chart For Steak to use as a guide? You’re in the right place. Let our Steak Temperature Chart help guide you! This comprehensive guide will help you achieve your desired doneness for every cut of steak, every time.
Weather you’re making Sous Vide Ribeye, Denver Steak, Picanha Steak, or Bavette Steak, this steak temp chart can be referenced.
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)|
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.
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.
When making 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.
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.
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 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:
- 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, Chateaubriand)
- Hanger (a.k.a. Butcher’s Steak)
- Skirt (Skirt Steak vs Flank Steak)
- Flap Meat
Ground meat must be cooked to a minimum temp of 165°F. The above chart does not apply to ground beef.
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. Here’s our favorite brand: Thermaworks Dot.
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