How to Cook Steak to Every Doneness Level (Visual Guide)
Getting steak just right comes down to internal temperature. Whether you like it rare, medium, or well-done, this guide shows what each level looks like and the temperature to aim for.
Steak Doneness Temperature Guide
These temperatures represent the steak’s final internal temperature after resting.
| Doneness | Internal Temperature | Center |
|---|---|---|
| Blue Rare | 115–120°F (46–49°C) | Very red, cool |
| Rare | 120–125°F (49–52°C) | Red |
| Medium-Rare | 130–135°F (54–57°C) | Warm red/pink |
| Medium | 140–145°F (60–63°C) | Pink |
| Medium-Well | 150–155°F (66–68°C) | Slightly pink |
| Well-Done | 160°F+ (71°C+) | Little to no pink |
Keep in mind: A steak’s temperature can rise a few degrees while resting. If you are cooking according to preference, remove it from the heat shortly before it reaches your desired final temperature.
For food safety, USDA guidance recommends that whole cuts of beef reach at least 145°F (63°C) before being removed from the heat, followed by a 3-minute rest. Doneness levels below this temperature do not meet that recommendation.
What Are the Different Levels of Steak Doneness?
Steak doneness describes how thoroughly the center of the meat is cooked. As it cooks, its color, texture, juiciness, and internal temperature change.
The six main levels are blue rare, rare, medium-rare, medium, medium-well, and well-done. The longer the steak cooks, the firmer and less pink it becomes.
How to Cook Blue Rare Steak
Heat a skillet or grill until very hot. Pat the steak dry, season it, and quickly sear all sides until the outside develops a browned crust while the center remains cool and very red.
Aim for a final internal temperature of 115–120°F (46–49°C) after resting. Use a meat thermometer for the most accurate result.
Is Blue Rare Steak Safe to Eat?
With an intact, non-mechanically tenderized steak, harmful bacteria are generally concentrated on the surface. Thoroughly searing the outside may reduce the risk, but it does not eliminate it.
Blue rare steak does not reach the USDA-recommended safe temperature of 145°F (63°C), followed by a 3-minute rest, so eating it carries an increased food-safety risk.
Rare Steak
Rare steak is slightly more cooked than blue rare, with a browned exterior and a mostly red center. It stays juicy and tender but feels slightly firmer than blue rare.
How to Cook Rare Steak
Preheat a skillet or grill over high heat. Pat the steak dry, season it, and sear both sides until a browned crust forms while the center remains red and juicy.
Aim for a final internal temperature of 120–125°F (49–52°C) after resting. Use a meat thermometer rather than relying only on cooking time.
Medium-Rare
Medium-rare steak is juicy and tender, with a warm red-to-pink center and a soft, slightly springy texture. It retains plenty of moisture while developing a flavorful crust on the outside.
How to Cook Medium-Rare Steak
Cook the steak over high heat until it develops a browned crust on both sides. Aim for a final internal temperature of 130–135°F (54–57°C) after resting. Use a meat thermometer for the most accurate result.
Medium
Medium steak has a warm pink center and a firmer, slightly springy texture while still retaining some juiciness.
For more delicious beef dishes, check out my recipes for Fajitas de Res, Bistec con Papas, and Olla de Carne.
How to Cook Medium Steak
Cook the steak over high heat until a browned crust forms on both sides. Check the thickest part with a meat thermometer and aim for a final internal temperature of 140–145°F (60–63°C) after resting.
Medium Well
Medium-well steak has a firm texture with only a small amount of pink remaining in the center. It is less juicy than medium steak but should not be completely dry.
How To Cook Medium-Well Steak
Cook the steak over high heat until a browned crust forms on both sides. Use a meat thermometer and aim for a final internal temperature of 150–155°F (66–68°C) after resting.
Well Done
Well-done steak has little to no pink in the center and a firm texture. Because it cooks longer, it is less juicy and can dry out more easily.
How To Cook Well-Done Steak
Aim for a final internal temperature of 160°F (71°C) or slightly higher after resting. Monitor the temperature closely because well-done steak can dry out quickly.
Keesha’s Tips & Tricks
- Use a meat thermometer. Check the thickest part of the steak for the most accurate reading.
- Don’t rely only on color. Appearance can vary depending on the cut and cooking method.
If you are looking for other meat-cooking guides, you’ll love my tutorial on How to Cook Sirloin Steak in an Air Fryer and How To Make Medium-Rare Burgers.
How to Store Cooked Steak
Store leftover steak in an airtight container in the fridge for up to 3–4 days. Reheat gently in a pan or microwave to avoid overcooking it.
How To Cook Different Levels Of Steak – The Ultimate Guide
Ingredients
- 1 sirloin steak (1-inch thick)
- Sea salt flakes
- Freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves, crushed
- 2 sprigs of fresh rosemary
Instructions
- Prepare the cut by removing it from its package and patting it dry using paper towels. This removes excess moisture, which makes the steak cook more evenly.
- Sprinkle salt and pepper on both surfaces of the meat for flavor. If you have other spices and dried herbs, you can add them as well. Allow your meat to reach room temperature before cooking.
- Warm up a sizable frying pan over a medium-high flame. Add the olive oil and allow it to heat as well.
- Once heated, lower the temperature to medium and add the steak. Leave the steak to cook for the correct amount according to the guide below. Only flip the steak once!
- Once you flip over the steak to cook on the final side, add the butter, garlic, and rosemary. Tilt the pan so all of the juices run to the side. Then, baste the steak until you're happy with its doneness.
- Finally, remove the steak from the heat and leave it to rest for 5-10 minutes. Keep in mind to always cut the steak against its grain.
Blue Steaks
- Cook the steaks for roughly 1 minute per side or until the internal temperature has reached 129.2°F (54°C).
Rare Steaks
- Cook your sirloin steak for 1 1/2 minutes per side until the internal temp for rare steak has reached 134.6°F (57°C).
Medium-Rare Steaks
- Medium-rare steaks are done at 145.4°F (63°C) internally, which is about 2 minutes per side.
Medium Steaks
- Your medium steak is done when the internal temperature has reached 159.8°F (71°C). This is about 2 1/2 minutes per side of cooking.
Medium-Well Steaks
- A medium well steak will cook for 3 1/2 minutes per side or until the internal temp is 163.4°F (73°C).
Well-Done Steaks
- Finally, a well-done steak is finished when the internal temp is at least 167°F (75°C). This will take between 4-6 minutes.
The meat looks so tender and delicious. I can’t wait to make this at home.