Steak doneness chart: temperatures from blue to well done
How do you know when a steak is done? You could press it with a finger and hope. Or you could use a thermometer and this chart.
These are the temperatures in the middle of the steak, after resting.
| Doneness | Temperature | What it looks like |
|---|---|---|
| Blue | 46 to 49°C (115 to 120°F) | Deep red, nearly raw |
| Rare | 50 to 52°C (120 to 125°F) | Red |
| Medium-rare | 55 to 57°C (130 to 135°F) | Warm, red-pink |
| Medium | 60 to 63°C (140 to 145°F) | Pink and firmer |
| Medium-plus | 63 to 65°C (145 to 150°F) | Light pink |
| Medium-well | 65 to 68°C (150 to 155°F) | A hint of pink |
| Well done | 71°C (160°F) and up | Gray-brown all through |
Here's the catch. A steak keeps cooking after it leaves the pan. That's carryover cooking, and it can add a few degrees. So take the steak off a little below your target. For medium-plus, that's about 60°C (140°F).
Then let it rest for about 5 minutes. The temperature evens out and the juices stay in the meat when you cut it.
To take the temperature, push the thermometer in from the side, into the thickest part. Keep it away from bone and fat.
A hot pan gives you the sear, and that's most of the flavor. If your steak is thick, try a reverse sear instead. You bring it up slowly in a low oven, then sear it at the end. It's much easier to hit the temperature you want.
One note on safety. The USDA's safe minimum for whole cuts of beef is 63°C (145°F), followed by a 3 minute rest. Anything below that is a choice many people happily make, but it's worth knowing, especially if you're cooking for someone pregnant, very young or very old.
For more on what these words mean, see our page on doneness.