How to Master Steak Temperatures for a Perfect Medium Rare Every Time

Steak lovers know there’s a sweet spot where flavor, texture, and tenderness come together—and it’s often called medium rare. Whether you’re prepping ribeye on the grill, turning skirt steak into tacos, or entertaining with filet mignon, getting that perfect, wall-to-wall pink interior starts with understanding steak temperatures.

In this guide, we’ll break down the best temperatures for your favorite cuts, share a bookmark-worthy steak temperature chart, and help you master medium rare cooking—in addition to the full spectrum of steak doneness from rare to well done.

Why Steak Doneness Matters

Cooking steak to the right internal temperature isn’t just about personal preference—it’s essential to maintaining quality in both flavor and texture. Aspen Ridge^® Natural Angus Beef is raised without antibiotics or added hormones and backed by verified Angus genetics, and proper cooking helps showcase everything that sets it apart. Hitting that perfect medium rare range (about 129–134°F [54–57°C]) ensures that the natural marbling shines, delivering a juicy, tender, and truly elevated dining experience.

Steak Temperature Guide

Here’s a simple breakdown of doneness levels and their target internal temps. Bonus: our steak temperature chart covers both Fahrenheit and Celsius to keep things clear for any cook.

What Is Carryover Cooking?

Pro tip: meat continues to cook after you take it off the heat. This is called carryover cooking, and it can raise the internal temperature by 5 to 20 degrees, depending on the size of the cut. Steaks usually “carry over” 5 to 10 degrees, while whole briskets and other large cuts can carry over up to 20 degrees. For steaks, though, here are some guidelines.

• If you want rare steak, pull it off the heat at 115°F
• If you want medium rare steak, pull it off the heat at 125°F
• If you want medium steak, pull it off the heat at 130°F
• If you want medium well steak, pull it off the heat at 140°F
• If you want well (aka well done) steak, pull it off the heat at 150°F

How to Use a Meat Thermometer Like a Pro

A reliable meat thermometer is your best friend. Insert it into the thickest part of the steak at a slight angle, avoiding fat or bone, and wait until the reading stabilizes. Be sure to evaluate steak doneness differently based on thickness.

Measuring Steak Doneness by Cut

Not all steaks are cut the same. Here’s how you can achieve an ideal medium rare based on how thick your steak is.

• Thick steaks are usually served at 1.5 inches thick or more. This category includes the cowboy steak, porterhouse, tomahawk, and filet mignon. Pull at 122–124°F, as thicker cuts have more mass and insulation—and carry over more.
• Medium-thickness steaks are typically served at 1–1.5 inches thick. This category includes the ribeye steak, New York strip, flank steak, and skirt steak. Pull these steaks right at 125°F, like we listed above.
• Thin steaks are often under an inch thick and used for quick cooking. These include the minute steak, shaved ribeye, or steak strips used for fajitas. Pull at 127–129°F, as thin cuts don’t retain heat (or carry over) as much.

Ever wonder how ribeye steak and New York strip differ? Find out here.

The Best Ways to Achieve Medium Rare with Different Kinds of Steak

Beef is a remarkably versatile ingredient and works with a variety of cooking methods, from grilling and smoking to sous vide and reverse searing. Here are our favorite methods for different steak cuts, all selected to help you get to that rosy-pink medium rare.

• Thick steaks like cowboy steak and tomahawks are best on the grill using two-zone cooking. Start your grill and move the charcoals to one side of it (if using a gas grill, set one burner to high and the others to medium-low). Start the steaks on the hotter side to create a thoroughly seared crust, then finish the steaks on the cooler side. The crust holds in juices and flavor while your steak gently cooks on the cooler side to medium rare.
• Medium-thickness steaks perform beautifully with reverse searing. Preheat your oven and cook the steaks until your thermometer reads 115°F. Heat a cast iron skillet with a tablespoon of olive oil until the pan is ripping hot. Cook the steaks quickly in the hot pan on all sides until a nice crust forms (and you’re at 125°F).
• Thin steaks are wonderful in the air fryer. With this appliance’s hot, circulating air that cooks quickly, it’s easy to finish dinner in a flash—and keep a close eye on your steak to make sure it doesn’t overcook.

Want more? Explore more ways to cook steak and other cuts like roasts and ground beef on our website.

The Bottom Line: Understanding Steak Temperatures Leads to the Best Eating Experience

Getting the perfect steak doneness isn’t guesswork: it comes down to knowledge and technique. Whether you prefer a medium steak temperature or want to nail a chef-level rare, using the right tools and guides is key. With Aspen Ridge Natural Angus Beef, you’re starting with the best. And when you cook it right, every bite is unforgettable.

Browse our recipes and find Aspen Ridge Natural Angus Beef near you.