The temperature beef steak should be cooked at depends on your desired level of doneness.
Here's a breakdown based on internal temperature, as recommended by the USDA and culinary experts:
Internal Steak Temperatures for Desired Doneness:
It's essential to use a reliable meat thermometer to ensure accuracy.
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) | Description |
|---|---|---|---|
| Rare | 125°F - 130°F | 52°C - 54°C | Red center, very juicy and tender. |
| Medium Rare | 130°F - 135°F | 54°C - 57°C | Warm red center, juicy and tender. |
| Medium | 135°F - 145°F | 57°C - 63°C | Pink center, slightly less juicy. The USDA recommends cooking steaks to 145°F (medium) and then resting for at least 3 minutes. |
| Medium Well | 145°F - 155°F | 63°C - 68°C | Slight pink center, noticeably firmer. |
| Well Done | 155°F + | 68°C + | No pink, firm and less juicy. Considered overcooked by many steak enthusiasts but necessary for some due to personal preference or health concerns. |
Important Considerations:
- Carryover Cooking: Remember that the internal temperature of the steak will continue to rise slightly after you remove it from the heat. This is called carryover cooking. Account for this by removing the steak from the heat when it's about 5°F below your target temperature.
- Resting: Letting the steak rest for at least 3 minutes (and ideally longer, up to half the cooking time) allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent it loosely with foil while resting.
- Steak Thickness: Thicker steaks require different cooking methods and may need to be seared and then finished in the oven to achieve the desired internal temperature without burning the outside.
Example:
If you want a medium-rare steak, aim to remove it from the heat when the internal temperature reaches around 125°F to 130°F. After resting, the temperature will rise to the 130°F to 135°F range.
