Steak Doneness Temp Chart
The five doneness levels, the temperature that defines each one, and the pull temp that actually gets you there.
| Doneness | Final temp | Center looks like |
|---|---|---|
| Rare | 125 °F / 52 °C | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | No pink. Use a fattier cut so it stays edible. |
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Frequently Asked Questions
What temperature is medium rare steak?
130 °F / 55 °C final internal temperature. Pull it around 123 °F on a hot grill so carryover finishes the job.
Why is the pull temp lower than the target?
Meat keeps cooking after it comes off the heat — the outer layers hold energy that keeps flowing inward. That is carryover cooking, and it is worth 4–15 °F depending on thickness and how hot you cooked.
Direct grilling or reverse sear?
Under about 1.5 inches, direct grilling is faster and gives a great crust. Above that, reverse sear gives edge-to-edge doneness with a far thinner grey band.