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Steak Internal Temperature Guide — Rare to Well Done

Every steak doneness level has a precise temperature range — and an even more precise pull temperature that accounts for the 5°F of carryover cooking that happens during resting. Medium-rare is the most requested doneness in steakhouses and the most debated at home: chefs define it as 130–135°F after resting, which means pulling from heat at 125–130°F. The guide below covers every doneness level with pull temperatures, final temperatures, and texture descriptions so you know exactly what to expect.

Carryover cooking adds 3–8°F to the final temperature depending on the steak's size and the heat source. Thin steaks (under 3/4 inch) from a high-heat sear see minimal carryover (3°F); thick steaks (1.5+ inches) from an oven rest see more (5–8°F). Always pull 5°F before your target.

Select cut / doneness to highlight

Cut	Doneness	°F	°C	Notes
Steak	Rare	125°F	52°C	Red, cool center. USDA minimum is 145°F for steaks.
Steak	Medium Rare	130°F	54°C	Warm red center. Most popular doneness for steak.
Steak	Medium	140°F	60°C	Pink center, firmer texture.
Steak	Medium Well	150°F	65°C	Slightly pink, mostly gray.
Steak	Well Done	160°F	71°C	No pink, very firm. USDA safe minimum for ground beef.
Beef Roast (prime rib)	Rare	125°F	52°C	Pull at 115–120°F — carryover raises ~10°F.
Beef Roast (prime rib)	Medium Rare	130°F	54°C	Pull at 120–125°F. Rest 20–30 min.
Beef Roast (prime rib)	Medium	140°F	60°C	Pull at 130–135°F.
Beef Chuck Roast	Pull temp	205°F	96°C	For tender, shreddable pulled beef. Cook low & slow.
Ground Beef	Food Safe	160°F	71°C	USDA required. No doneness gradient — must reach 160°F throughout.
Brisket — sliceable	Done	195°F	90°C	Sliceable and juicy. Texas-style brisket target.
Brisket — pullable	Done	205°F	96°C	Fully tender, probe-tender. Collagen fully rendered.
Beef Short Ribs	Done	200°F	93°C	Probe-tender. Collagen fully broken down.
Beef Plate Ribs	Done	205°F	96°C	Dinosaur ribs — go all the way to 205°F for tender.

USDA minimum: Beef steaks and roasts — 145°F with 3 min rest. Ground beef — 160°F (no rest needed). For low-and-slow cuts like brisket, cook well above these minimums for proper texture.

Frequently Asked Questions

What temperature is medium rare beef?

Medium rare beef is 130–135°F (54–57°C). For steaks, pull from heat at 125–130°F as carryover cooking during a 5-minute rest will bring it to 130–135°F.

What is the safe minimum internal temperature for beef?

The USDA requires beef steaks and roasts to reach 145°F (63°C) with a 3-minute rest. Ground beef must reach 160°F (71°C) with no rest required. However, the hospitality industry commonly serves steaks below 145°F with customer consent.

Why does brisket need to reach 205°F if beef is 'safe' at 145°F?

At 145°F brisket is food-safe but tough and chewy. The collagen that makes it tender doesn't begin fully converting to gelatin until 160°F+, and complete rendering happens at 195–205°F. For tender brisket, always cook to internal temperature, not time.

Frequently Asked Questions

What temperature is medium-rare steak?

Medium-rare steak is 130–135°F after resting. Pull from heat at 125–130°F. Visual indicator: warm red center that has just begun to turn pink at the edges. Texture: very tender, juicy, and yielding with a slight spring when pressed. Most food scientists and professional chefs consider medium-rare the optimal doneness for marbled cuts like ribeye and strip.

What is the internal temperature of a medium steak?

Medium steak: 140–145°F after resting. Pull from heat at 135–140°F. Visual indicator: fully pink center with no red, light brown toward the edges. Texture: slightly firmer than medium-rare, still moist. Many home cooks prefer medium as it feels 'safer' while still being noticeably more tender than medium-well.

What temperature is a well-done steak?

Well-done steak: 160°F+. Pull at 155°F. Visual: gray-brown throughout with no pink. Texture: firm, significantly less juicy than lower doneness levels. Well-done is not recommended for premium cuts (ribeye, filet) as the loss of moisture eliminates what makes these cuts special. For well-done preferences, less expensive cuts (sirloin, top round) are better value choices.

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