Steak Doneness Temperatures: Expert Guide | Arteflame

What is the Best Internal Temperature for Steak?

For a perfect Medium-Rare steak, the ideal internal temperature is 130°F to 135°F. To achieve this, you must remove the steak from the grill when it reaches 125°F. This allows for "carryover cooking" to finish the process while the meat rests. Always use an instant-read thermometer inserted into the thickest part of the cut for 100% accuracy.

Steak Doneness Chart: When to Pull and When to Serve

The biggest mistake home cooks make is grilling until the thermometer hits the final number. You must pull the meat early. Use this data table to hit your target doneness every time.

Food safety note: The USDA safe minimum for beef steaks is 145°F, measured before you take the steak off the heat, followed by a 3-minute rest (USDA chart). Rare, medium-rare and medium steaks are cooked below that. Many people choose them for whole, intact steaks, but that is a personal choice. Cook burgers and other ground beef to 160°F, and cook steaks to at least 145°F for anyone who is pregnant, older, very young, or has a weakened immune system.

Note: USDA guidelines recommend 145°F for safety, but most steak enthusiasts prefer the texture and flavor profile of Medium-Rare (130°F-135°F).

Why Does Carryover Cooking Affect Your Result?

Heat does not stop moving the moment you take food off the fire. The residual heat on the exterior of the steak travels inward, raising the internal temperature by an additional 5 to 10 degrees while it sits on the cutting board.

Pro Tip: Never cut into a steak immediately after grilling. This releases the internal pressure, causing juices to drain out instantly, leaving you with dry meat. Rest your steak for at least 5 to 10 minutes (or half the time it cooked) so the juices settle and stay in the meat.

How Do I Check Doneness Without a Thermometer?

If you don't have a digital thermometer handy, you can use the "Hand Test" to estimate doneness by comparing the feel of the meat to the fleshy part of your palm.

The Hand Test Method

• Rare: Touch your thumb to your index finger. The fleshy area below your thumb will feel soft and spongy. This mimics a rare steak.
• Medium-Rare: Touch your thumb to your middle finger. The feel is slightly firmer but still yielding.
• Medium: Touch your thumb to your ring finger. The muscle feels firm with a little spring.
• Well Done: Touch your thumb to your pinky finger. The area will feel hard and resistant.

While this method is helpful for quick checks, an instant-read thermometer is the only way to guarantee consistency, especially with thicker cuts like Ribeyes or Filet Mignons.

Which Grill Setups Are Best for Searing?

To lock in flavor without overcooking the center, you need high heat. Flat-top grills, like the Arteflame, offer a distinct advantage here. The solid steel cooktop allows for an edge-to-edge sear (Maillard reaction) that grates often miss.

Pro Tip: When using a flat-top or plancha grill, sear the steak at the center where the heat is highest (around 1,000°F) for 1-2 minutes per side, then move it to the cooler outer edges to finish bringing it up to your target internal temperature. This is the "Reverse Sear" method in reverse.

Frequently Asked Questions

What is the absolute best temperature for a Ribeye?

Because Ribeyes have high fat content, they benefit from a slightly higher temperature than leaner cuts. Aim for Medium (135°F pull temp) to ensure the intramuscular fat renders down, providing maximum flavor.

Is it safe to eat steak at 125 degrees?

The USDA safe minimum for steak is 145°F with a 3-minute rest, so 125°F is below its guidance. On a whole, intact steak, bacteria are mostly on the surface, which a hard sear heats well past that temperature; that is why many people choose rare or medium-rare steak, but it is a personal choice, not a USDA-approved one. It does not apply to burgers, other ground beef, or anyone who is pregnant, older, very young, or has a weakened immune system.

How long should I let my steak rest?

Rest your steak for 5 to 10 minutes before slicing. For larger cuts like a Tomahawk or Porterhouse, rest for 10 to 15 minutes to allow the juices to redistribute fully throughout the muscle fibers.