Steak Doneness Guide: Temperatures and Resting Times

Steak doneness is internal temperature, not clock time alone. Thickness, starting temperature, grill heat, and bone-in vs boneless all change how fast centre heat rises. A digital instant-read thermometer in the thickest part — away from bone — gives reliable results every time.

Target temperatures (USDA pull temps)

• Rare: 120–125°F (49–52°C) — cool red centre
• Medium-rare: 130–135°F (54–57°C) — warm red centre, most steakhouse default
• Medium: 140–145°F (60–63°C) — pink throughout
• Medium-well: 150–155°F (66–68°C) — faint pink
• Well-done: 160°F+ (71°C+) — uniformly brown

Carryover and resting

Remove steak 5°F (3°C) before target; residual heat raises internal temp while juices redistribute. Rest 5–10 minutes tented loosely with foil. Cutting immediately loses juices onto the board. The Steak Cooking Time Calculator estimates sear and oven times from thickness and desired doneness as a starting point — verify with thermometer.

Thickness rules of thumb

1-inch steaks: high-heat sear 3–4 min per side for medium-rare. 1.5–2 inch: sear then finish in oven or indirect grill until thermometer reads pull temp. Very thick cuts benefit from reverse sear — low oven first, hard sear last.

Frequently asked questions