Beef Temperature Guide: Rare to Well-Done

Beef

Beef Temperature Guide: Rare to Well-Done Steak

Whether you’re chasing a perfect medium-rare sear or the melting tenderness of a low-and-slow roast, our definitive guide provides the precise thermal milestones you need to achieve professional-quality results with every cut of beef, every single time.

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For consistent results, while cooking beef, it is important to know your target doneness temperatures. We're partial to medium rare ourselves for its flavor and tenderness, but whether you like your beef rare or on the well-done side, use a fast and accurate instant-read thermometer, like Thermapen^® ONE, to make sure you get just the doneness you prefer. (Learn more about what thermometer to use for beef.) Keep in mind, ground beef should always be cooked to at least 160°F for food safety reasons. The following temperature chart is for steaks, prime rib and other roasts, and other whole muscle cuts of beef.

Beef Temperature Chart

Beef Doneness	Final Done Temperature
Rare	120-130ºF
Medium Rare	130-135ºF
Medium	135-140ºF
Medium Well	145-155ºF
Well Done	155ºF and up

It is also important to note, that these temperatures are the final doneness temperatures. Beef should be pulled from heat 3 to 10ºF lower than these temperatures (depending upon the size of the cut and the intensity of the cooking environment) to account for carry-over cooking while the beef rests before carving and serving.

*These beef temperatures come from our Chef Recommended, ThermoWorks Approved temperature chart. Check it out to learn more about temperatures you should be aiming for.