What are the steak doneness levels?
Steak doneness is set by internal temperature, in five main levels: rare, medium rare, medium, medium well and well done. A thermometer is more reliable than colour or time. Sources differ by a few degrees; this chart summarises commonly used ranges.
| Level | Internal temperature (°C) | Internal temperature (°F) | Appearance |
|---|---|---|---|
| Rare | 50–52 | 120–125 | Deep red centre, warm |
| Medium rare | 54–57 | 130–135 | Red centre, warm |
| Medium | 60–63 | 140–145 | Pink centre |
| Medium well | 65–68 | 150–155 | Slightly pink centre |
| Well done | 71 and above | 160 and above | No pink remains |
What does medium rare mean?
- Medium rare is a red, warm centre at about 130–135 °F (54–57 °C). Many chefs prefer it for fatty steak cuts because the fat starts to render and the meat stays juicy.
- Medium is a pink centre at about 140–145 °F (60–63 °C).
- Rare is seared on the outside and still red inside.
Carryover cooking and resting
Meat keeps cooking after it leaves the heat, so take it off a few degrees before the target. The rise is larger in thick cuts and smaller in thin ones.
Resting does two things: it lets juices redistribute and lets carryover heat finish the job. A few minutes is usually enough for a steak.
Safety limit vs chef's preference
The USDA's safe minimum internal temperature chart sets 145 °F (63 °C) with a 3-minute rest for whole cuts of red meat. Medium rare therefore sits below the USDA's safe minimum and is a conscious choice. In a commercial kitchen that means sound sourcing, correct storage and clear information for guests. For other foods, see the food danger zone chart.
Ground meat is different. On a whole cut, bacteria sit mainly on the surface, which searing deals with. Grinding mixes the surface into the meat, so the safe minimum for burgers and meatballs is 160 °F (71 °C). For poultry it is 165 °F (74 °C). Undercooked meat is not recommended for pregnant, elderly or immunocompromised guests or young children.
Which cut suits which doneness?
| Cut type | Example | Typical chef preference |
|---|---|---|
| Lean, tender | Tenderloin, fillet | Rare, medium rare |
| Balanced, marbled | Ribeye, sirloin | Medium rare, medium |
| Connective tissue, long cook | Short rib, brisket, shank | Slow cook, high internal temperature |
For cuts with connective tissue, the goal is not a doneness level: collagen needs long, low heat to break down.
A practical checklist
- 1Do not leave the meat out for long before cooking; the two-hour rule still applies.
- 2Insert a digital thermometer into the thickest part, away from bone.
- 3Take it off the heat a few degrees below target.
- 4Rest, then slice.
- 5Ask guests for their preference and name the terms clearly on the menu.
This language is part of fine dining service: read more in fine dining service standards and plate design. If you would like this level of service at a private event, see our private chef service. You may use this chart in training material with a credit and a link.
