Steak Doneness: Temps, Targets & Truth

 

The Meat Hook

Everybody’s got an opinion on steak doneness. Some swear medium-rare is the only way. Others won’t touch a steak unless it’s cooked past pink. At the end of the day, it’s your fire, your fork, and your family’s taste buds that matter.

Here’s the truth: doneness isn’t about arguing what’s “right.” It’s about knowing the temps, the look, and the feel so you can hit your target every time. Because nothing’s worse than guessing, cutting early, or serving steaks that make folks push back from the table instead of lean in.

 

What You’ll Get Out of This Post

• The internal temps for each doneness level (from rare to well-done)
• The difference between pull temps and finish temps (carryover cooking)
• How to judge doneness with a thermometer vs. touch
• When to trust the USDA — and when to trust experience
• Pro tips to rest steaks for the juiciest results

 

Doneness Temps: The Playbook

Here are the culinary pull temps and where they finish after resting:

• Rare: Pull at 120–122°F, rest to 125°F (cool red center)
• Medium-Rare: Pull at 125–128°F, rest to 130–135°F (warm red center)
• Medium: Pull at 135–138°F, rest to 140–145°F (warm pink center)
• Medium-Well: Pull at 145–150°F, rest to 150–155°F (slightly pink center)
• Well-Done: Pull at 155–160°F, rest to 160°F+ (no pink, fully cooked)

👉 Carryover matters. Steaks rise 3–5°F as they rest. Don’t miss that window.

 

USDA vs. Pitmaster Reality

• USDA Guidelines: 145°F with a 3-minute rest = “safe.”
• Pitmaster Practice: Many cooks (me included) serve steaks pulled earlier for better texture and flavor.

👉 Chef’s note (required safety disclaimer): Always know the USDA baseline. What you do in your backyard is your call — just make it an informed one.

Prepping for Doneness

• Let meat temper before cooking: Takes the chill off, helps even cooking. There are also other techniques to get your steak to a certain starting temp like sous vide, reverse sear, etc.
• Use a reliable thermometer: Instant-read probe beats guessing every time.
• Rest after cooking: 5–10 minutes for juices to redistribute.

👉 Pro move: Tent loosely with foil during resting. Don’t wrap tight or you’ll steam the crust.

Portioning: How Much Matters?

Doneness affects yield. A steak cooked well-done will lose more moisture than one served rare. Plan 1 pound raw per adult for thick cuts — shrinkage is less noticeable at medium-rare than at well-done.

 

Pitmaster’s Tips:

• Thermometer beats thumb test when it really counts.
• Carryover is real — pull steaks early.
• Rest your steak like it earned a break.
  Truth in the Fire.

Pair It 

• Twice-Baked Potatoes: Rich enough for any doneness.
• Grilled Asparagus: Fresh balance to beef.
• Mac & Cheese: Comfort classic with steaks.
• Charred Peppers: Sweet and smoky contrast.
• Merlot or Cabernet Sauvignon: Flex with doneness, from rare to well.
• Arnold Palmer (zero-proof): Half tea, half lemonade, full refreshment.

 

Closing Thought

Doneness isn’t about right or wrong. It’s about respect — for the steak, for the fire, and for the people eating it. Knowing your temps gives you confidence. Respecting carryover keeps you sharp. Resting your steaks proves you care.

In the end, nobody remembers the number you pulled it at. They remember the bite, the flavor, and the time around the table.

That’s the doneness that really counts.

 

The PitMaster’s Toast

Here’s to steaks cooked just the way you like ’em — rare or well, the only opinion that matters is the smile at your table.  Cheers!

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling, Outdoor Living is the Way.

 

If you liked this blog, check out:

 

• Steak-Buying Blog
• Grill Marks Blog
• Ribeye PPP (Pick Prep Portion)