The ideal temperature for your steak depends on your preferred level of doneness. Here's a breakdown:
Steak Doneness Temperatures
The following table outlines the internal temperatures for various levels of steak doneness, according to ThermoWorks Blog:
| Steak Doneness | Temperature (°F) | Temperature (°C) |
|---|---|---|
| Rare | 120–130°F | 49–54°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 and up | 68°C and up |
Choosing the Right Temperature
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Rare (120-130°F): A rare steak will be very red in the center, with a slightly seared exterior.
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Medium Rare (130-135°F): This is a popular choice. The steak will be mostly red in the center, with a warm, pinkish hue towards the edges. It's tender and juicy.
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Medium (135-145°F): A medium steak will have a pink center and be more cooked through than medium rare. It will be firmer but still have some juiciness.
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Medium Well (145-155°F): Only a slight hint of pink remains in the center. The steak is significantly firmer.
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Well Done (155°F+): A well-done steak is cooked all the way through, with no pink remaining. It will be the firmest and least juicy.
Tips for Checking Temperature
- Use a reliable meat thermometer. Digital thermometers are the most accurate.
- Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
- Check the temperature a few minutes before you think it's done, as the internal temperature will continue to rise slightly even after you remove it from the heat (carryover cooking).
Ultimately, the best temperature for your steak is a matter of personal preference. Experiment to find what you enjoy most!
