The temperatures and cooking time of steak differ depending on the size and shape of the cut, degree of doneness that you want, and preparation method that you used. It is faster and easier to accurately identify the doneness of steak using a thermometer compared to checking it using the touch or finger test.
Guide for doneness temperature in roasting, broiling, grilling, or braising steaks
- Rare – 520C or 1250F, the center color of the steak is cool red
- Medium Rare – 570C or 1350F, the center color of the steak is warm red
- Medium – 630C or 1450F, the center color of the steak is a warm pink
- Medium Well – 660C or 1500F, the center color of the steak is slightly pink
- Well Done – 710C or 1600F, the center color of the steak has little or no pink
Make sure to properly check the temperature of your steak for your desired doneness will not be accurate if you based it on the steak’s color alone.
Here is the step-by-step process on how to find the thermal center of the steak
- Insert and push the meat or cooking thermometer in the center part of the steak.
- Locate the coolest temperature reading but pulling back the thermometer. This is where you can find that temperature reading is called the thermal center of the steak.
- Remove the steak from the grill when you reach your preferred pull temperature.
To prevent overcooking
How food continues to cooking a short time after being removed from the heat, so remove the steak from the heat 5°F before the desired doneness to prevent overcooking the steak.
Temping the steak from its side is recommended by various grilling experts. You can do this by using tongs to lift the steak from the grill and inserting the thermometer to the center of the steak’s side then follow the same step stated above.
Resting and serving the steak
After your steak reaches your desired pull temperature, you need to remove it from the grilling surface or the heat and use a foil to loosely tent the steak. You have to make sure not to tighten the foil, for it can soften the steak’s crust and make it soggy or less crispy. Rest the steak for 3-6 minutes, so the juices can be reabsorbed into the steak to achieve its perfect doneness. This method of identifying the steak doneness temperature guarantees an accurate and consistent result.