Cooking steak just right can feel tricky, especially if you’re new to it. But with a little practice and the right information, you can make steak that’s exactly how you like it — whether that’s pink in the middle or fully cooked through.
This guide will help you understand steak doneness, follow an easy temperature chart, and learn tips to cook it perfectly every time.
Understanding Steak Doneness
Steak doneness describes how cooked the inside of the steak is. The level of doneness affects the flavor, color, and texture of the meat. Some people prefer a juicy, red center, while others like steak that is browned all the way through.
- Rare: Bright red, cool center; very soft and juicy; 120–125°F (49–52°C)
- Medium Rare: Warm red center; soft and juicy with slight firmness; 130–135°F (54–57°C)
- Medium: Warm pink center; firm but still juicy; 140–145°F (60–63°C)
- Medium Well: Slightly pink center; firm with less juice; 150–155°F (66–68°C)
- Well Done: Fully brown center; very firm with little juice; 160°F+ (71°C+)
Steak Temperature Chart
Use this chart to match your steak’s thickness with your preferred doneness. Times are for cooking on medium-high heat and flipping halfway through. A meat thermometer is the most accurate way to check if your steak is done.
| Steak Thickness | Doneness & Internal Temp | Cooking Time |
| 1/2" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 1–2 min 2–3 min 3–4 min 4–5 min 5–6 min |
| 3/4" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 2–3 min 3–4 min 4–5 min 5–6 min 6–7 min |
| 1" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 3–4 min 4–5 min 5–6 min 6–7 min 7–8 min |
| 1 ¼" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 4–5 min 5–6 min 6–7 min 7–8 min 8–9 min |
| 1 ½" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 5–6 min 6–7 min 7–8 min 8–9 min 9–10 min |
| 2" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 6–7 min 7–8 min 8–9 min 9–10 min 10–11 min |
| 2 ½" | Rare - 120–125°F Medium Rare - 130–135°F Medium - 140–145°F Medium Well - 150–155°F Well Done - 160°F+ | 7–8 min 8–9 min 9–10 min 10–11 min 11–12 min |
Tips When Cooking Steak
Cooking steak isn’t just about heat and time — it’s also about technique. Small changes can make the difference between a dry, tough steak and one that’s tender, juicy, and safe to eat.
- Use a digital meat thermometer: This is the most accurate way to know when your steak has reached the right doneness without guessing.
- Avoid cutting the steak open to check doneness: Slicing into it releases the juices, which makes the meat less flavorful.
- Let steak rest before serving: Allow it to sit for about 5 minutes so the juices can redistribute throughout the meat.
- Preheat your pan or grill: A hot cooking surface helps create a flavorful crust on the outside.
- Season generously before cooking: Salt and pepper bring out the steak’s natural flavor, and seasoning ahead of time helps it soak in.
- Handle rare steak with care: According to the USDA, rare steak is generally safe if the surface has been seared at high heat, as harmful bacteria typically live on the outside of whole cuts, not inside ❶.
- Pat steak dry before cooking: Removing surface moisture helps it sear instead of steam.
- Use tongs, not a fork, to flip: Piercing the steak with a fork lets juices escape.
Summary
Cooking the perfect steak is a skill you can master with the right tools and knowledge. Understanding doneness levels, following a reliable steak temperature chart, and using smart cooking techniques, helps you enjoy steak exactly the way you like it — every time.
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