55 °C to °F
In the kitchen, 55 °C is medium-rare steak — the most searched temperature in barbecue.
Cooking charts round this to 130 °F — including ours. The exact conversion is 131 °F; the half-degree makes no difference to anything you are cooking.
The formula
°C × 9/5 + 32 = °F
55 × 9/5 + 32 = 131 °F
What 55 °C means at the grill
This is medium-rare steak — the most searched temperature in barbecue. If that is what you are cooking, the guides below give you the pull temperature, the pit temperature and the timing for it.
Nearby temperatures
| °C | °F | What it is |
|---|---|---|
| 60°C | 140°F | Medium steak, and the bottom of the safe holding range for resting meat |
| 63°C | 145.4°F | The USDA minimum for whole cuts of pork and for fish |
| 65°C | 149°F | Medium-well steak, and roughly where the stall begins on a brisket |
| 68°C | 154.4°F | — |
The calculator shows every temperature in both units at once, so you never have to convert anything by hand. It works offline and installs to your home screen.
Frequently Asked Questions
What is 55 °C in °F?
55 °C equals 131 °F. Cooking charts round this to 130 °F. In cooking terms it is medium-rare steak — the most searched temperature in barbecue.
What is the formula?
Multiply by 9/5, then add 32. So 55 × 9/5 + 32 = 131 °F.
Do I need to be exact?
For pit temperatures, no — a smoker swinging 15 °F either side of target is normal and fine. For internal temperatures, yes: the difference between medium rare and medium is about 10 °F, which is well inside the range where rounding matters.