Doneness
Doneness is how far food has cooked, from rare to well done for meat. This chart gives steak temperatures and the safe minimum for each meat.
Also called Degree of doneness, Steak doneness.
Doneness is how cooked a food is. For steak, lamb and some pork, cooks describe doneness in levels from rare to well done, each with a center temperature and color. For other foods, doneness is about safety or texture: chicken must reach a safe temperature, a cake must set, and pasta should be al dente.
How to tell it is done
The most reliable way is a thermometer in the center of the thickest part. The table shows final temperatures for beef and lamb steaks after resting.
| Level | Final temperature | Center looks |
|---|---|---|
| Blue | 46 to 49°C (115 to 120°F) | Deep red, nearly raw |
| Rare | 50 to 52°C (120 to 125°F) | Red, cool to warm |
| Medium-rare | 55 to 57°C (130 to 135°F) | Warm red-pink |
| Medium | 60 to 63°C (140 to 145°F) | Pink, firmer |
| Medium-well | 65 to 68°C (150 to 155°F) | A hint of pink |
| Well done | 71°C (160°F) and up | Gray-brown throughout |
Take meat off the heat a few degrees below these numbers to allow for carryover cooking.
Safe minimum temperatures under USDA guidance:
- Whole cuts of beef, pork, lamb and veal: 63°C (145°F), then rest 3 minutes.
- Ground meat: 71°C (160°F).
- All poultry, whole or ground: 74°C (165°F).
- Fish: 63°C (145°F).
The UK Food Standards Agency advises cooking poultry, pork, burgers and sausages until steaming hot all the way through, with no pink, and gives 70°C (158°F) for 2 minutes as one safe combination.
Why it works
As meat heats, its proteins tighten and squeeze out water, and the red pigment changes to gray-brown. The higher the temperature, the firmer, drier and less red the meat becomes. On whole cuts, bacteria sit on the surface, so a seared outside makes rarer centers acceptable to many cooks. In ground meat, bacteria are mixed throughout.
Common mistakes
- Judging by color alone. Meat can brown before it is safe, or stay pink when it is.
- Using the poke test only. It takes practice and varies by cut.
- Checking too close to the bone or fat. Bone conducts heat and gives a false reading.
- Applying steak levels to poultry or ground meat. Those always need full cooking.
- Not resting. The center keeps rising for minutes after cooking.
Related terms
- Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.
- RareA rare steak is cooked to about 50 to 52°C (120 to 125°F) inside. It has a seared crust and a cool-to-warm, bright red center that is soft and very juicy.
- Medium-rareA medium-rare steak is cooked to 55 to 57°C (130 to 135°F) inside, with a warm red-pink center. Many chefs see it as the best balance of tender and juicy.
- MediumA medium steak is cooked to 60 to 63°C (140 to 145°F) inside. The center is warm and pink, firmer than medium-rare but juicy. Here is how to get it right.
- Well doneA well-done steak is cooked to 71°C (160°F) or more inside, with no pink left. It is firm and drier, but it can still be tender if you cook it right.
- Carryover cookingCarryover cooking is the rise in temperature inside meat after it leaves the heat. A big roast can climb 3 to 8°C (5 to 15°F), so take it out early.