Steak Doneness Made Simple: 2025 Cooking Tips

One of the most common cooking anxieties is getting steak doneness right. Is it still raw in the middle? Did I overcook it into a dry brick? The days of guessing are over. In 2025, a perfect steak is no longer a matter of luck—it’s a matter of temperature.

This guide will demystify steak doneness, giving you the only tool you need to cook your steak exactly how you want it, every single time.

Steak Doneness Made Simple: 2025 Cooking Tips

The Golden Rule: Temperature, Not Time

Forget relying on a timer or the “poke test.” These methods are highly unreliable and can lead to a disappointing result. The only foolproof way to guarantee doneness is by checking the steak’s internal temperature with a reliable meat thermometer. It’s the single most important investment you can make in your steak-cooking journey. We recommend checking out our list of the top-rated meat thermometers to find the right one for you.

• Pro Tip: Your steak will continue to cook after you remove it from the heat, a process called carryover cooking. This can raise the temperature by 5-10 degrees. Always pull your steak off the heat a few degrees before your target temperature to account for this.

Your Doneness Guide

Here are the standard levels of doneness, their internal temperatures, and what you can expect. For more information, you can consult this USDA temperature chart for a full overview.

Rare

• What it looks like: A deep red, cool center. It is tender and very juicy.
• Target Temperature: Pull at 120-125°F (49-52°C). The finished temperature will be about 125-130°F.

Medium-Rare (The Fan Favorite)

• What it looks like: A warm, red center. This is the most popular level of doneness, praised for its perfect balance of juiciness and tenderness.
• Target Temperature: Pull at 125-130°F (52-54°C). The finished temperature will be about 130-135°F.

Medium

• What it looks like: A pink center, with a firm, cooked exterior. It is less juicy than medium-rare but still tender.
• Target Temperature: Pull at 130-135°F (54-57°C). The finished temperature will be about 135-140°F.

Medium-Well

• What it looks like: A very slight hint of pink in the center, but mostly gray-brown throughout.
• Target Temperature: Pull at 140-145°F (60-63°C). The finished temperature will be about 145-150°F.

Well-Done

• What it looks like: Cooked all the way through, with no pink center. The steak will be firm to the touch and less juicy.
• Target Temperature: Pull at 150-155°F (66-68°C). The finished temperature will be about 155-160°F or higher.

The Final Step: The Rest

Regardless of your preferred doneness, do not skip the rest. Once your steak is cooked, place it on a clean plate or cutting board and let it rest for 5-10 minutes. This gives the juices time to redistribute throughout the meat, keeping it moist and flavorful. Cutting it too soon will cause all the juices to spill out, leaving you with a dry steak. Read our full guide on why resting steak makes it juicy.

Frequently Asked Questions

Q: What if I don’t have a meat thermometer? A: While a [suspicious link removed] is the only foolproof way to guarantee perfect doneness, you can use the “hand test.” Gently press the steak with your finger: a rare steak will feel soft and spongy, a medium-rare steak will feel like the pad at the base of your thumb, and a well-done steak will feel firm. This method is highly subjective, so we strongly recommend getting a thermometer.

Q: Does the steak’s temperature continue to rise after I take it off the grill? A: Yes, this is known as “carryover cooking.” The internal temperature of the steak can rise by as much as 5-10°F after you remove it from the heat. To account for this, always pull your steak off the grill about 5°F below your target temperature.

Q: Why do I have to let my steak rest? A: Resting your steak for 5-10 minutes after cooking allows the internal juices, which are pushed to the center by the heat, to redistribute throughout the meat. Cutting it too early will cause those juices to spill onto your cutting board, leaving you with a dry steak. Check out our guide on Why Resting Your Steak Makes it Juicy for more.

Q: How do I check the temperature of a thin steak without going all the way through? A: Insert the probe of your instant-read thermometer horizontally from the side of the steak into the thickest part. This ensures you get an accurate reading from the center without piercing all the way through.

Conclusion

Mastering steak doneness is a milestone for any home cook. By focusing on temperature rather than guesswork, you can achieve your desired level of perfection every time. Now that you have the knowledge, all that’s left is to choose your favorite cut and get cooking!

Internal Links:

• The Ultimate Guide to Steak & BBQ
• The Reverse Sear Guide
• FAQ: Find Quick Answers to Your Steak and BBQ Questions

Categories:

• Cooking & Recipes
• Guides & Tutorials
• Steak & BBQ
• Tools & Gadgets