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Steak Temperature Chart

Reference temperatures and times from professional kitchen standards. Print this page or download for your kitchen.

Doneness Level	Internal Temp (°F / °C)	Pull Temperature	Description
Rare	120-125°F	49-52°C	Bright red center, very soft to touch
Medium Rare	130-135°F	54-57°C	Warm red center — the chef recommendation
Medium	140-145°F	60-63°C	Pink center, slightly firmer texture
Medium Well	150-155°F	65-68°C	Slightly pink, noticeably less juicy
Well Done	160°F+	71°C+	No pink visible, fully cooked through

Five steaks showing every doneness level from rare to well done with temperature markers on a slate board — Visual reference: every doneness level from rare (125°F) through well done (165°F+), with temperature markers.

Temperature recommendations are based on USDA safe food handling guidelines combined with professional culinary standards. "Pull temperature" accounts for carryover cooking during the rest period.

Steak Temperature Chart

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