Steak doneness is a measure of how cooked a steak is, based on its color, juiciness, and internal temperature. See the Steak Doneness Guide table below.
The ideal level of doneness for a steak is a matter of personal preference. Some people prefer their steak rare, while others prefer it well done. It is important to note that the USDA recommends cooking steaks and roasts to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) to ensure food safety.
| DONENESS | INTERNAL TEMP. | |
 | Rare – Seared outside – 75% red interior Slightly cool center | 125 – 130 F 51 – 54 C |
 | Medium-Rare – Seared outside – 50% red interior – Slightly firm | 130 – 140 F 54 – 60 C |
 | Medium – Seared outside – Pink center with slight red – Firm and springy | 140 – 150 F 60 – 66 C |
 | Medium-Well – Seared outside – Slight bit of pink in the center – Mostly cooked throughout | 150 – 155 F 66 – 68 C |
 | Well-Done – Seared outside – Fully brown center – Firm and cooked throughout | 160+ F 71+ C |
Thermometer for Grill and Cooking
To make sure you have the right internal temperature, use the thermometer (for food) such as below item. Check the temperature of the center of the meat.
