The Complete Steak Doneness Guide
Cooking a steak to the perfect doneness is the single most important skill in meat cookery. Whether you prefer a cool, red rare center or a fully cooked well-done steak, knowing your temperatures and timing is essential. This guide covers everything you need.
What Are the Doneness Levels for Steak?
There are six standard doneness levels, each defined by internal temperature and visual appearance. Use an instant-read thermometer for accuracy.
Blue Rare
115-120°F (46-49°C)
Seared on the outside, completely red and cool throughout. Only for the most tender cuts like tenderloin.
Pull from heat at: 110°F (carryover adds 5-10°F)
Rare
120-125°F (49-52°C)
Cool red center with a warm, seared exterior. Juicy and tender. The preferred doneness for premium steaks in many high-end steakhouses.
Pull from heat at: 115°F (carryover adds 5-10°F)
Medium-Rare
130-135°F (54-57°C)
Warm red center, firm but yielding. The gold standard for most steaks — maximum juiciness with the best balance of flavor development.
Pull from heat at: 125°F (carryover adds 5-10°F)
Medium
135-145°F (57-63°C)
Warm pink center throughout. Still juicy with more pronounced beefy flavors from the Maillard reaction penetrating deeper.
Pull from heat at: 130°F (carryover adds 5-10°F)
Medium-Well
145-155°F (63-68°C)
Mostly brown with a slight hint of pink. Firmer texture with less juice. Some cuts like chuck steaks work well here.
Pull from heat at: 140°F (carryover adds 5-10°F)
Well Done
155°F+ (68°C+)
Uniformly brown throughout. Firm texture. If cooking well done, choose well-marbled cuts like ribeye that retain moisture.
Pull from heat at: 150°F (carryover adds 5-10°F)
What Are the Key Principles of Steak Doneness?
- • Always use a thermometer — touch tests are unreliable, especially for beginners.
- • Pull 5-10°F early — carryover cooking continues after removal.
- • Rest your steak — minimum 5 minutes for steaks, 15-30 for roasts.
- • Thicker = more forgiving — 2-inch steaks are easier to cook perfectly.
