Getting a steak cooked to medium-rare is mostly about controlling its internal temperature, not simply following a cooking time. Medium-rare steak is generally warm and red to pink in the center, with a browned exterior and a tender, juicy texture. For the most reliable result, use an instant-read thermometer and check the thickest part of the steak. It's also important to remember that the temperature can continue rising after the steak leaves the pan or grill, so the temperature at which you remove it may be slightly lower than your final target.
A medium-rare steak typically has a final internal temperature of around 130–135°F (54–57°C). For the best accuracy, insert an instant-read thermometer horizontally into the thickest part of the steak, avoiding the bone or the cooking surface. If you're following U.S. food-safety guidance, however, the USDA recommends cooking steaks and other whole cuts of beef to a minimum internal temperature of 145°F (63°C) followed by a three-minute rest. This means the traditional medium-rare temperature range is below the USDA's recommended minimum for whole cuts of beef. Anyone choosing to eat steak below 145°F should understand that it carries a greater food-safety risk.
A thermometer is much more reliable than judging steak doneness by color or cooking time alone. A medium-rare steak will generally have a deeply browned exterior and a warm red-to-pink center, but appearance can vary depending on the cut, cooking method, and lighting. To check the temperature, insert the thermometer into the thickest section of the steak from the side. If you don't have a thermometer, you can use cooking time and visual cues as rough estimates, but they are less dependable because steaks vary considerably in thickness. For consistent results, temperature is the better guide.
Yes. Steak temperature can continue to rise after it is removed from the heat, a process commonly called carryover cooking. The exact increase depends on factors such as the steak's thickness, starting temperature, cooking temperature, and cooking method. Because of this, some cooks remove a steak from the heat a few degrees below their desired final temperature and allow it to rest. Resting also gives the steak time to redistribute some of its juices before slicing. However, if you're cooking specifically to meet a food-safety temperature, use a thermometer and make sure the steak reaches the appropriate safe internal temperature rather than relying on carryover cooking alone.
| Doneness | Approximate Final Internal Temperature |
|---|---|
| Rare | 120–125°F (49–52°C) |
| Medium-rare | 130–135°F (54–57°C) |
| Medium | 135–145°F (57–63°C) |
| Medium-well | 145–155°F (63–68°C) |
| Well-done | 155°F+ (68°C+) |
These ranges are common culinary targets, not food-safety recommendations. USDA guidance recommends 145°F (63°C) for whole cuts of beef followed by a 3-minute rest.
Use an instant-read thermometer. It gives a more reliable measurement than judging the steak by color.
Check the thickest part. Insert the thermometer from the side so the probe reaches the center.
Avoid touching the bone. If you're cooking a bone-in steak, the bone can affect the reading.
Check near the end of cooking. Take the temperature shortly before you expect the steak to be finished.
Account for resting. Remember that the temperature may continue to rise after removing the steak from the heat.
Clean the thermometer. Wash or sanitize the probe between uses to prevent cross-contamination.
For culinary purposes, medium-rare steak is generally around 130–135°F (54–57°C) at its final internal temperature. The most dependable way to reach your preferred doneness is to use an instant-read thermometer rather than relying solely on cooking time or appearance. Keep in mind that steak can continue cooking while it rests, and that the USDA's recommended safe temperature for whole cuts of beef is 145°F (63°C) with a three-minute rest.
