Temperature for Medium-Rare Steak: A Complete Guide to Steak Doneness

Introduction

What is the perfect level of doneness for a medium-rare steak, and for other cooks? That’s a question that has been debated for generations, even to the point of lighthearted dinner table arguments. You’ll find people who insist that rare is medium-rare and return it to the restaurant kitchen. You'll also find grill masters who insist they can tell a steak's temperature just by looking at it.

Setting 101 opinions aside, doneness is actually a matter of temperature. That determines the moisture, texture, and flavor for every cut of steak. Medium-rare, by far, wins in popularity for the perfect balance foodies desire. It’s what you might call the “sweet spot” for cooking steak. Having said that, not everyone likes their steak medium-rare.

The best steak temperature is the one you enjoy eating!

This guide will help you cook a medium-rare steak with confidence. You’ll learn about carryover cooking, reverse searing, and the ideal temperatures for other meats using a thermometer. Forks out? Let’s dig in.

Determining Doneness

Not everyone has a meat thermometer. Many home cooks look for specific cues to determine the doneness, such as the meat’s color and firmness. Effectively, it’s an educated guess and not always accurate. Various things can affect appearance, including how you cut your steak, the lighting conditions, and the cut of meat itself. Steak isn’t cheap, so you want to get it done perfectly. There are no do-overs.

Invest in a meat thermometer. They’re not costly and are the most reliable way to determine steak doneness, whether it’s a filet, strip, sirloin, or ribeye steak.

Blue-rare: This steak barely touches the grill. It was as if you just waved it over the heat. A blue rare steak has a quickly seared exterior, while the interior is cool and deep red.
Rare Steak: A rare steak is still in negotiations with the fire. It has a warm red center and soft texture.
Medium-Rare Steak: The steak remains tender and cooked enough that it’s no longer mooing. You don’t lose juiciness or natural flavor.
Medium Steak: Medium steak is the Switzerland of steak temperatures: a compromise that keeps the peace when diners can't agree. The meat has a firmer texture than medium rare and a pink center.
Well-Done Steak: This is where heated debates begin. The meat has no give, being firm and dense. Little juiciness is left, and the steak is highly caramelized.

Fortunately, for all steak lovers out there, you can order and eat your steak however you wish. Folks may quibble, but at the end of the day, you want to enjoy your dinner.

The Importance of Steak Temperatures

There is a little science behind how temperature affects your steak. As beef cooks, the muscle fibers tighten. The longer you cook, the more juiciness and tenderness you lose. To preserve those, cook it at a lower temperature after a good sear.

The temperature of your steak also impacts flavor. As fat renders during cooking, it creates juices that distribute throughout the steak. Even an inexpensive medium-rare steak feels buttery and rich, while a well-done steak is very firm.

Then, too, there’s consistency. When you rely solely on time to determine steak doneness, you get unpredictable results. The meat thermometer removes all the guesswork.

Cooking Time vs. Steak Doneness

If you look at online FAQ’s, one of the most commonly asked questions is, “How long should I cook a steak?” Unfortunately, there is no pat answer to that question. There are specifics involved:

Meat thickness
Cold steak vs. room temperature steak
Iron skillet vs. charcoal grill

So, depending on what you’ve purchased, two steaks may have different cooking times that result in the same level of doneness.

Cooking time is simply a path to reaching a target temperature. Two steaks may require different cooking times but still finish at exactly medium-well, or at another level of doneness. Time gives you a rough guideline, but professionals like Jack confirm that temperature is always the answer. It is particularly helpful for carryover cooking, meaning the steak continues to rise in temperature after it is off the grill or stove.

Steak Temperature Guide

Blue Rare Steak:

Internal Temperature: 115°F–120°F

Best for: premium cuts-tenderloin, filet mignon

A rare blue steak has a cool center, intense beefy flavor, and extreme tenderness.

Rare Steak Temperature

Internal Temperature: 120°F–125°F

Best for: Filet mignon, ribeye, strip steak

A rare steak has a warm center, soft texture, and maximum juiciness while still allowing for a flavorful crust.

Medium Rare Steak Temperature

Internal Temperature: 130°F–135°F

Best for: ribeye, New York strip, porterhouse, and filet mignon.

For many, a medium-rare steak is the benchmark for ideal preparation. The center is warm and gently red, and the fat renders nicely, enhancing the flavor and texture. Chefs use this temperature because it balances flavor development and tenderness.

Medium Steak Temperature

Internal Temperature: 140°F–145°F

Best for: sirloin, flank steak, skirt steak, ribeye

If you have a lot of people, they can often agree on having their steaks cooked medium. You get a firmer texture than medium-rare steak, a warm pink center, and reasonable moisture. This is for diners who do not like to see red meat.

Medium Well Steak Temperature

Internal Temperature: 150°F–155°F

Best for: Steaks with good marbling

At this stage of doneness, moisture decreases significantly. There’s only a minuscule amount of pink in the center.

Well Done Steak Temperature

Internal Temperature: 160°F and above

Best for: Ribeye. It performs better than lean steaks

The well-done steak is an anathema to many chefs, including Jack. The steak has no visible pink and very little moisture. Typically on the tough side, too.

Profesional kitchens rely on temperature rather than timing because customers expect the same steak every time they order it. A medium-rare ribeye served today should look and taste nearly identical to one served next week. Temperature makes consistency possible.

Types of Meat Thermometers and How to Use Them for Steak

Instant Read: Quick readings. Ideal for searing and the grill.
Leave-in Probe Thermometers: As the name implies, the thermometer remains in the meat throughout cooking like a hall monitor.
Wireless Smart Thermometer: Tracks temperatures and provides remote tracking via smartphones. You won’t have to hover so much.

Where to Insert the Thermometer

Look for the thickest part of the steak. Avoid the bone and large fat deposits. Inserting from the side works well, especially for thinner cuts. Check periodically during cooking and just before you remove the steak from the heat.

Remember to avoid the hottest parts of the steak, near the surface. Look for a cooler spot.

What is Carryover Cooking?

Cooking doesn’t stop immediately when you pull your medium-rare steak from the grill. Plot twist: the stored heat in the steak keeps cooking it, between 5°F and 10°F, while resting.

This process is known as carryover cooking.

Resting Times for Different Steak Thicknesses

1-inch 5 minutes

1.5-inch 7-10 minutes

Thick-Cut Steaks (example: tomahawk) 10-15 minutes

With carryover cooking in mind, you need to pull the steak before it reaches its final desired doneness.

For example, pull the medium-rare steak at 125°F–130°F, the medium steak at 135°F–140°F, and the medium well at 145°F–150°F. Resting time finishes the process for you.

Reverse Searing Steak

Reverse searing requires a little patience, but there will be an amazing medium-well steak at the end of this quest.

The trick to reverse searing is to cook your steak at a low temperature, then finish with a high-heat sear for even doneness and that coveted crust.

Steak cuts that work particularly well with reverse searing include New York Strip, ribeye, porterhouse, tomahawk, and thick-cut sirloin

The Reverse Searing Process

Start the steak in the oven at 225°F or 250°F. Check the internal temperature before searing.

Medium rare: remove the steak from the oven when the internal temperature is 115°F–120°F.

Medium: remove the steak when it reaches 125°F–130°F.

Well done: remove around 145°F–150°F.

Sear both sides of the steak and let it rest.

Chef’s Tip: Pay close attention to the pull temperature on your steak. It’s your proverbial exit ramp. Miss it, and you’ll be farther down the road in the cook than desired.

Common Mistakes When Cooking Medium-Rare Steak

Accidentally buying the wrong cut of meat. Some things labeled steak (like top round) are very lean and come out tough unless you braise them slowly.
Putting the steak on the grill without patting it dry. If you want a good crust, pat the meat dry and apply your spices beforehand.
Putting the steak on to cook while it’s still cold. This can cause the meat to seize. Take it out of the refrigerator 20-30 minutes before cooking.
Reaching for the wrong pan. If you cannot sear your steak on a grill, cast iron is your friend. You need less oil; it withstands very high heat and can go in the oven if you are using that approach.
Underseasoning. Don’t be shy with spices. Remember, some of the seasoning flakes off when you cook it, especially on the grill.
Depending only on timing. Minutes only provide estimates.
Skipping the resting time. When you slice at this time, you lose a lot of natural juices.

Seasonings for Medium-Rare Steak

It’s no secret that Jack loves a good steak. That’s why he created several non-GMO, all-natural seasoning blends that you can try:

Tequila Lime Habanero: South of the border warmth and depth

Maple Bourbon: Sweet heat, a little smoky

Hot Honey: Your steak will love you for it

Roasted Garlic and Onion: Can’t go wrong with the classics

Gravel: If you love crust, this will make you swoon

Cuso’s®Dirt Seasoning: Our best seller. Deep savory flavor.

Additionally, we offer Wagyu Tallow to keep your steak ultra-moist and rich, and fantastic low-calorie barbecue sauces to elevate your grilling to a whole new level.

Frequently Asked Questions

Is medium-rare steak safe?

Medium-rare steak has a lot of personality. Millions are served every year and widely enjoyed with no danger. According to USDA guidance, whole cuts of beef are generally considered safe when cooked to an internal temperature of 145°F with a three-minute rest, although many restaurants and home cooks enjoy steaks cooked below that temperature. For example, what temperature is a medium-rare steak? It’s130°F to 135°F.

How Long Should a Medium-Rare Steak Rest?

Most steaks benefit from 5 to 10 minutes of resting. Larger cuts may require up to 15 minutes.

Why is my grilled steak gray inside?

The culprit could be one of three things. Your steak may have experienced freezer burn. Or, you barbecued it at a temperature that’s too low, or failed to develop a good sear.

Why is my steak medium-rare on one end and well-done on the other?

This may result from taking the steak straight from the refrigerator to the searing step. Let your steak come to room temperature before cooking.

My recipe uses Celsius, HELP

Use this Handy List

Blue steak 43°C
Rare steak 49°to 54°C
Medium-rare steak 54°to 57°C
Medium steak 57° to 63°
Medium -well steak 63° to 68°C
Well done steak - 68°C and up

I am making porterhouse and strip steak. Do they have different temperatures for medium-rare?

All steaks at a given level of doneness have the same internal temperature. Whether you are grilling ribeye or skirt steak, medium-rare will always be 54°to 57°C

How can I use my medium-rare steak leftovers?

Oh, my… let me count the ways!

Breakfast eggs and steak
Stuffed peppers with steak and cheese
Tacos
Salad topper
Sliced for sandwiches
Stew
Steak au poivre
In ramen
Steak and potatoes
Steak Quesadillas
Philly cheesecake
Stir fry

Recommended side dishes, beverages, and desserts?

You can’t go wrong with deviled eggs as an appetizer. Crispy potatoes with Gruyère cheese, shiitake mushrooms in an herb sauce, and wilted greens with lemon as sides. Beverage-wise, a bold red wine, bourbon, or a non-alcoholic cherry spritzer. For dessert, a lush affogato (vanilla ice cream covered with a shot of espresso, don’t forget the whipped cream).

A Rare-ity

Among those who adore steak, medium-rare is the meat in the center spotlight. It delivers on flavor, tenderness, and juiciness every time.

If you’d like to see more steak recipe ideas, join us on Instagram (@CusoCuts). There are also numerous other dishes for you to explore. Tell us if you tried any of these ideas and how your effort turned out. Share your story, ask your questions.

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