From blue rare to well done
Pull the steak 5°F below your target — carryover cooking finishes the job while it rests. Temperatures below are the final, post-rest reading.
Blue Rare
115–120°F / 46–49°C
Barely warm center, fully red. Outer sear only. Prized in Europe.
Rare
120–130°F / 49–54°C
Cool red center. Soft and juicy. Best for tender cuts.
Medium Rare
130–135°F / 54–57°C
Warm pink center. Maximum juiciness. The chef's recommendation.
Medium
135–145°F / 57–63°C
Pink center, firmer texture. Good for fattier cuts.
Medium Well
145–155°F / 63–68°C
Slight pink. Firmer. Less moisture retained.
Well Done
155°F+ / 68°C+
No pink. Fully cooked through. Best with sauces.
Get it right
Four rules that matter more than the recipe
🌡️
Use a thermometer
The finger test is a party trick. An instant-read probe into the thickest part is the only reliable way to hit your target doneness.
🧂
Salt early or right before
Salt 40+ minutes ahead (it reabsorbs and seasons deep) or immediately before searing. The in-between draws moisture to the surface and stops browning.
⏱️
Always rest the meat
Rest 5–10 minutes so juices redistribute instead of running onto the board. Carryover also raises the internal temp another few degrees.
🔥
Reverse-sear the thick ones
For cuts over 1.5 inches, cook low (225°F) to just under target, then sear hard. Even doneness edge-to-edge with a deep crust.