---
title: "Medium-plus steak: temperature and color — Tiny Plates"
description: "A medium-plus steak is cooked to about 63 to 65°C (145 to 150°F) inside, between medium and medium-well. The center is light pink, not red."
url: "https://www.tinyplates.dev/glossary/medium-plus"
---

# Medium-plus

A medium-plus steak is cooked to about 63 to 65°C (145 to 150°F) inside, between medium and medium-well. The center is light pink, not red.

Also called Medium plus, Medium plus steak.

Medium-plus is a level of [doneness](https://www.tinyplates.dev/glossary/doneness) between [medium](https://www.tinyplates.dev/glossary/medium) and [medium-well](https://www.tinyplates.dev/glossary/medium-well). The steak reaches about 63 to 65°C (145 to 150°F) inside after resting. The center is a light pink with no red, and the meat is firm but still juicy. It is a restaurant term more than a home cooking one, and not every steakhouse uses it.

## How to do it

1. Pat the steak dry and season it.
2. Sear it in a hot pan or on a hot grill for 2 to 3 minutes per side.
3. Lower the heat so the center cooks through without burning the outside.
4. Take it off at about 60°C (140°F). A [thermometer](https://www.tinyplates.dev/glossary/thermometer) is the only sure way to tell.
5. Rest it for 5 minutes. [Carryover cooking](https://www.tinyplates.dev/glossary/carryover-cooking) does the rest.

## In recipes

Recipes rarely ask for medium-plus. You will see it on steakhouse menus. If you order it from a kitchen that does not use the term, ask for medium, cooked a little longer.

## Related terms

* [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.](https://www.tinyplates.dev/glossary/medium)
* [Medium-wellA medium-well steak is cooked to 65 to 68°C (150 to 155°F) inside. It is mostly brown with a faint hint of pink, firm but still moist.](https://www.tinyplates.dev/glossary/medium-well)
* [DonenessDoneness 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.](https://www.tinyplates.dev/glossary/doneness)
* [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.](https://www.tinyplates.dev/glossary/carryover-cooking)
* [ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.](https://www.tinyplates.dev/glossary/thermometer)

[More in doneness and temperature](https://www.tinyplates.dev/glossary/category/doneness-and-temperature)[Every term from A to Z](https://www.tinyplates.dev/glossary)