I recommend using an instant-read digital thermometer, like the Thermapen ONE from ThermoWorks. The temperatures in this guide mean nothing if there isn’t a way for you to measure what is happening on the inside of a steak. Prior to cooking steak, make sure to invest in a high-quality meat thermometer. This way I end up with a juicy steak that is perfectly cooked to my preferred temperature. Fattier steaks like a rib eye or well-marbled New York strip steak can be pushed up to medium doneness and still stay juicy and tender.Ī quick note about carryover cooking:I always pull my steaks off the grill about 5 degrees away from their target temperature and let them rest for 10-15 minutes because the momentum of the heat rising inside the steak will carry over for several minutes and raise the temperature a few degrees before it is fully finished. Lean steaks like tenderloin or sirloin are also best on the medium rare side as cooking them to higher temperatures can result in very dry meat as there isn’t enough fat in those cuts to keep them moist.
Cooking these steaks to higher temperatures will result in meat that is very chewy and tough. Thinner steaks like skirt, flap, flank, and top round, are much better cooked rare to medium rare and then sliced thin. Doneness is a matter of personal preference, and today we’ll get into the nitty gritty of cooking steak to your preferred internal temperature.ĭifferent steaks can handle different temperatures. Steak can be cooked to a variety of temperatures and still be safe to consume. We’ll cover the temperatures themselves as well as information about each. This Steak Temperature Guide is your ultimate guide to the most popular steak doneness, from Rare to Well Done. Jump to Recipe Jump to Video Print Recipe
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