Steak Doneness & Temperature

Meat temperature is one of the most important factors in determining the doneness of a steak. The internal temperature of the meat determines not only the texture and flavor of the steak, but also its safety for consumption.

I always recommend using a meat thermometer to ensure that your steak is cooked to the desired level of doneness. Here is a guide to the different levels of doneness and the corresponding internal temperature:

Rare: 115-120°F (46-49°C) - a cool red center with a warm exterior

Medium Rare: 120-125°F (49-52°C) - a warm red center with a seared exterior

Medium: 130-135°F (54-57°C) - a warm pink center with a well-seared exterior

Medium Well: 140-145°F (60-63°C) - a slightly pink center with a well-seared exterior

Well Done: 150-155°F (66-69°C) - a mostly brown center with a well-seared exterior

It is important to note that different cuts of steak will have different recommended levels of doneness. For example, a tender cut like filet mignon is best served at a lower temperature, while a tougher cut like a flank steak can handle a higher temperature.

Additionally, it's essential to let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute before cutting into it. This will help ensure that the steak is juicy and flavorful.

In conclusion, ensuring the proper temperature of your steak is crucial to achieve the desired doneness and taste, a meat thermometer is a must-have tool in any kitchen, and a guide like the one I provided is a great reference to have when cooking steak.