Steak Doneness Temperatures

Knowing what temperature to pull your steak is the difference between "nailed it" and "why is this gray?" A simple thermometer and a handful of numbers give you repeatable, restaurant‑style results every time, whether you're cooking sirloin, peppercorn steak, steak bites, chimichurri steak, or Steak Diane in a pan.

You don't need to memorize cooking times or rely on guesswork to cook steak well. Thickness, pan heat, and starting temperature all change how long a steak needs-but the internal temperature you're aiming for never changes. That's why a small Instant Read Thermometer is the most powerful tool you can bring to the stove.

Whether you're cooking sirloin, strip, ribeye, or any of the best cuts of steak for searing, the pull temperatures in this chart stay the same.

This cheat sheet gives you the key temperatures for rare through well‑done, plus where to take the steak off the heat (pull temp) and where it will land after resting (final temp). Use it alongside your go‑to pan‑seared steak method-whether you're making a simple sirloin in garlic herb butter, peppercorn steak with cream sauce, or a pan‑sauced Steak Diane-and you'll hit your preferred doneness consistently.

Why Internal Temperature Matters More Than Time

Recipes love to say things like "3-4 minutes per side," but that's only a rough starting point. In reality, cook time depends on:

• Steak thickness
• Starting temperature (fridge‑cold vs. room temp)
• How hot your pan or grill really is
• The cut itself (fat content, bone‑in vs. boneless)

Internal temperature, on the other hand, tells you what's actually happening inside the steak. A quick probe in the thickest part of the meat beats guessing by time or color alone. This is especially helpful for:

• Thick sirloin steaks in a hot cast iron skillet
• Ribeye or strip for peppercorn steak or Steak Diane
• Flank or skirt for chimichurri (you never want to overshoot medium)
• Steak bites, where carryover cooking happens fast

The Steak Doneness Temperature Chart

Use this chart as your anchor. "Pull" means the temperature at which you remove the steak from the heat; "final" is where it will end up after resting for about 5-10 minutes.

• Rare
  • Pull: about 120-125°F
  • Final: about 125-130°F
  • Center: deep red, very cool‑warm, very soft
• Medium‑Rare (sweet spot for most steaks)
  • Pull: about 130-135°F
  • Final: about 135-140°F
  • Center: warm red to rosy pink, very juicy, springy
• Medium
  • Pull: about 140-145°F
  • Final: about 145-150°F
  • Center: pink, slightly less juicy, firmer bite
• Medium‑Well
  • Pull: about 150-155°F
  • Final: about 155-160°F
  • Center: mostly brown with a faint blush, quite firm
• Well‑Done
  • Pull: about 160°F+
  • Final: 165°F+
  • Center: fully brown/gray, little juiciness, very firm

Where to Measure Temperature

A few small details make a big difference:

• Insert the thermometer from the side, into the center of the steak, to get the most accurate reading.
• Aim for the thickest point-thin edges will always cook faster.
• Avoid touching bone (if there is one) or hitting the pan; both will give a falsely high reading.

For steak bites and thinner pieces, pull the pan off the heat slightly earlier than you think and take the temp of one or two pieces in the center of the pan. They go from perfect to overcooked quickly.

How Resting Changes Temperature (Carryover Cooking)

Steaks continue to cook after you take them off the heat. That's why the "pull" temperatures in the chart are several degrees lower than the "final" target.

• For a 1-1.5 inch steak, expect a 5-10°F rise as it rests.
• The hotter and thicker the steak, the more carryover cooking you'll get.
• This is why you pull a medium‑rare steak around 130-135°F; by the time it rests, it will be in the 135-140°F zone.

Don't panic if your steak looks slightly under at pull temperature-carryover cooking will bring it right into the sweet spot.

Matching Doneness to Cut and Recipe

• Sirloin steaks & steak bites: medium‑rare to medium (130-145°F pull) for juiciness and tenderness.
• Ribeye & strip (peppercorn steak, Steak Diane): medium‑rare is where the marbling really shines; medium if readers prefer less pink.
• Flank and skirt (chimichurri steak): rare to medium‑rare; anything above that can feel tough.
• Beef liver "steaks": usually cooked just to medium or slightly below; overcooking makes liver chalky and strong.

Visual and "Touch" Cues (For When You Don't Have a Thermometer)

While thermometer is more reliable, you can use finger tests as well:

• Rare: very soft, like pressing the base of your thumb when your hand is relaxed.
• Medium‑Rare: soft but springy, like pressing the base of your thumb with your thumb and forefinger lightly touching.
• Medium: firmer with some give.
• Well‑Done: very firm, little give.