Steaks have different thicknesses and characteristics depending on cut and quality. To achieve that perfectly cooked steak at home, get your thermometer handy and follow the guidelines below.
Characteristics: Seared on the outside showing bright red color center. Center is slightly cool.
Internal Steak Temperature: 125–130 °F
Characteristics: Seared on the outside with the center showing a red color, slightly firmer than rare.
Internal Steak Temperature: 130–140 °F
Characteristics: Firm with pink center.
Internal Steak Temperature: 140–150 °F
Characteristics: Small amount of pink in the center
Internal Steak Temperature: 150–155 °F
Characteristics: No pink, firmer meat
Internal Steak Temperature: 160+ °F
It's always best to rest a steak after cooking for the juices to redistribute into the meat. Place the steak on cutting board and cover with a piece of foil so not too much heat is lost. How long to rest? A good guideline to follow is to rest 5 minutes for every inch of thickness. A thicker steak will need more resting time than a thinner steak.
To learn about how long you should cook your steak to achieve a certain doneness, read Grill Times & Steak Temperature for Steak.
To check out new recipes and cooking tips, view our How to Cook Steak Guide.