A steak temperature chart maps each level of doneness to a finished internal temperature: about 125°F for rare, 130 to 135°F for medium-rare, 140 to 145°F for medium, 150 to 155°F for medium-well, and 160°F and up for well-done. Because a thick steak keeps cooking off the heat, pull it roughly 5°F below your target. Read the temperature in the center of the thickest part for an accurate result every time.
For food safety, note that whole-muscle steaks have a USDA safe minimum of 145°F with a three-minute rest, while ground beef must reach 160°F because grinding spreads surface bacteria throughout. Anyone serving rare or medium-rare steak should know that lower temperatures are a quality choice, not a safety guarantee. A reliable tip: rest the steak a few minutes after cooking so juices settle and the carryover heat finishes bringing it to your chosen doneness.
Safe cooking temperatures, explained
A meat thermometer is the only reliable way to know food is safely cooked, color and time are
not enough. The temperatures above are the USDA’s safe minimums. Insert the thermometer into
the thickest part, away from bone and fat, for an accurate reading.
Why poultry is higher
Chicken and turkey must reach 165°F (74°C) to destroy Salmonella and Campylobacter.
Whole cuts of beef, pork and lamb are safe at
145°F (63°C) with a 3-minute rest, while ground meats need
160°F (71°C) because grinding spreads surface bacteria throughout.
Carryover cooking
Meat keeps cooking after it leaves the heat, the internal temperature can rise 5–10°F as it
rests. For steaks and roasts, pull them a few degrees below your target so they land perfectly
after resting.
Follow
USDA FSIS
guidance for food safety. Temperatures below the safe minimum (such as rare steak) are a personal
choice and may carry a higher risk, especially for young children, pregnant people, older adults
and anyone immunocompromised.