Steak Doneness Temperatures
Internal temperature for each level of doneness, and when to pull it off the heat given how much carryover cooking will happen. Enter the thickness and it estimates roughly how long per side.
Medium rare — pull it off the heat at
54℃
It reaches 57°C after resting
about 3.8 min
Per side
5 min
Rest
54℃
Pull temperature
Why pull it below the target
Heat from the surface keeps moving inward after it leaves the pan, and the centre climbs another 3–5°C. Pull it at the target and you get meat one level more done than you wanted. Rest it for roughly twice the thickness in minutes and the juices redistribute, so they do not run out when you cut.
Cooking times are rough — pan temperature, meat temperature and the amount of oil all change them a lot. Use a probe thermometer if you want it exact. Minced meat and poultry must be cooked all the way through because of the food poisoning risk.
What this tool does
- Internal temperature for five levels
- Pull temperature accounting for carryover
- Rough cooking time by thickness
- How long to rest it
Other cooking tools
Ovens, pans and ingredients all vary, so treat these as a starting point rather than an exact answer.