Use an instant-read thermometer and these temperatures to cook any cut to exactly the doneness you want.
Steaks keep cooking after they come off the heat. This is called carryover cooking, and it usually adds about 5°F. Pull the steak at the first temperature below and let it rest. It will reach the second temperature while it rests.
Steak doneness temperatures
| Doneness | Pull from heat | After resting | What it looks like |
|---|---|---|---|
| Blue / very rare | 115°F | 120°F | Cool, deep red center |
| Rare | 120°F | 125°F | Cool red center |
| Medium rare | 130°F | 135°F | Warm red-pink center. Our pick for most cuts. |
| Medium | 135°F | 140–145°F | Warm pink center |
| Medium well | 145°F | 150°F | Slightly pink center |
| Well done | 155°F | 160°F+ | No pink, firm |
Medium-rare times for our steaks
Spinalis · 8 oz
Preheat the grill to 550–600°F and cook 3½–5 minutes per side. Medium rare is best, since rare can be chewy. The steak plumps up as it cooks.
Shop spinalis →
Filet Mignon · 6 oz
Grill 4–5 minutes per side, or sear 1 minute per side and finish in a 400°F oven.
Shop filet →
Ribeye Filet · 8 oz
Cook over high heat (550–600°F) for about 4 minutes per side, turning several times.
Shop ribeye filet →
Drop Cut Ribeye · 12 oz
Use a very hot grill or cast-iron pan and cook just 90–120 seconds per side.
Shop drop cut →Times are a starting point. Grills and steak thickness vary, so always check with a thermometer.
Five steps to a steakhouse result
- Thaw slowlyThaw overnight in the refrigerator, still in the vacuum pack.
- TemperLet the steak sit on the counter for 20–30 minutes so it cooks evenly. Season it now.
- Go hotA very hot grill or pan gives you a deep crust without overcooking the center.
- Probe the centerInsert the thermometer from the side into the thickest part, away from any bone.
- RestRest steaks for 5–10 minutes so the juices settle back into the meat before you slice.
USDA safe minimum temperatures
| Food | USDA minimum internal temp |
|---|---|
| Beef, pork, lamb steaks, chops & roasts | 145°F with a 3-minute rest |
| Ground beef & pork (burgers, meatloaf) | 160°F |
| Chicken, turkey & duck | 165°F |
| Fish & shellfish | 145°F, or until flesh is opaque |
The USDA recommends 145°F for whole cuts of beef. Rare and medium-rare steaks are a personal choice. Young children, pregnant people, older adults and anyone with a weakened immune system should follow the USDA guidelines. Full chart: Cooking Guide.
Common questions
What temperature is medium rare?
Pull the steak at about 130°F. It will rise to 135°F as it rests, giving you a warm, red-pink center.
How long should a steak rest?
Rest steaks for 5–10 minutes. Thicker cuts like a tomahawk can rest longer. Resting lets the juices redistribute so they stay in the steak instead of running onto the board.
What is carryover cooking?
The inside of a steak keeps getting hotter for a few minutes after it leaves the heat, usually by about 5°F. That is why you pull steaks a little before your target temperature.
What doneness is best for a spinalis?
Medium rare. Because the spinalis is so marbled, rare can be chewy. At medium rare, the fat melts and the steak becomes as tender as a filet.
Put the chart to work
Order steaks that are worth the thermometer, delivered to your door.