Nail USDA Prime, Angus, Dry-Aged, and Wagyu/Kobe steaks—every time.
Download Printable PDF Shop USDA Prime SteaksPopular cuts: Ribeye · NY Strip · Filet Mignon · Porterhouse · T-Bone
This guide shows exact internal temperatures for each doneness (in °F/°C), ideal pull temps (remove from heat early), recommended rest times, and adjustments for thickness and method. Times are estimates—temperature wins.
USDA safety: Whole beef steaks and roasts should reach 145°F (63°C) and then rest at least 3 minutes. Ground beef (burgers) should reach 160°F (71°C). Poultry is 165°F (74°C). Learn more on our FAQ and Shipping pages. Steak Doneness Chart (Final Temp, Pull Temp & Rest) Doneness Final Internal Temp Pull from Heat Center Typical Rest Rare 120–125°F (49–52°C) 115–120°F (46–49°C) Cool–warm red; very tender 3–5 min Medium-Rare 130–135°F (54–57°C) 125–130°F (52–54°C) Warm red-pink; juicy 5–7 min Medium 140–145°F (60–63°C) 135–140°F (57–60°C) Pink; slightly firm 5–7 min Medium-Well 150–155°F (66–68°C) 145–150°F (63–66°C) Faint pink; firmer 7–10 min Well-Done 160–165°F (71–74°C) 155–160°F (68–71°C) Brown throughout; firm 7–10 min“Pull from heat” is lower because temps rise during carryover while the steak rests.
Thickness & Method: Time Guides (Use a Thermometer) High-Heat Sear (Grill or Cast-Iron)Approximate times per side for 1-inch (2.5 cm) steaks at high heat. Flip often for even browning.
Doneness Time/Side Notes Rare 2–3 min Pull ~115–120°F (46–49°C) Medium-Rare 3–4 min Pull ~125–130°F (52–54°C) Medium 4–5 min Pull ~135–140°F (57–60°C) Medium-Well 5–6 min Lower heat near finish Well-Done 6–7 min Finish over lower heatFor 1.5–2 inch steaks, sear 1–2 minutes/side, then finish over indirect heat to target temp.
Reverse-Sear (Great for Thick & Dry-Aged)Cook gently at 225–275°F (107–135°C) to ~10–15°F (6–8°C) below target, then sear hard 45–90 seconds/side.
Thickness Indirect Cook (est.) Then Sear 1.5 in (3.8 cm) 20–30 min ~1 min/side 2.0 in (5.1 cm) 30–45 min ~1–1.5 min/side Tomahawk / very thick 45–60+ min ~1.5–2 min/sideReverse-sear maximizes edge-to-edge doneness—perfect for USDA Prime and Wagyu/Kobe.
Cut & grade tips: Ribeye & NY Strip: high sear for crust; finish to temp. Filet Mignon: quick sear + butter baste; oid overcooking. Porterhouse / T-Bone: manage two muscles—tenderloin side cooks faster. Grass-Fed: leaner—cook slightly lower/faster; don’t overshoot. Grain-Fed: more forgiving; still use a thermometer. How to Measure Steak Temperature (Step-by-Step) Prep: Pat dry; season. For thick cuts, consider reverse-sear. Sear: Use ripping-hot grill or cast-iron for crust; flip often. Probe: Insert thermometer from the side into the center; oid fat pockets/bone. Decide: Compare to pull temp; remove 5–10°F (3–6°C) early. Rest: Move to warm plate/rack; tent loosely; slice against the grain. Steak Temperature FAQs What temperature is medium-rare?Medium-rare is 130–135°F (54–57°C); pull around 125–130°F (52–54°C), then rest.
Is rare steak safe?USDA guidance for safety is 145°F (63°C) + 3-minute rest for whole cuts. Many restaurants serve lower doneness by request—choose based on preference and proper handling.
What about burgers?Ground beef should reach 160°F (71°C) for safety before serving.
ReferencesUSDA/FSIS Safe Minimum Internal Temperature chart; USDA blog updates on rest times; see official guidance.
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