The internal temperature of a medium steak typically ranges from 135–145°F (57–63°C). Achieving this specific temperature ensures a steak that is firm to the touch with a warm, pink center.
Understanding Steak Doneness
The doneness of a steak is determined by its internal temperature, which directly impacts its texture, juiciness, and flavor. Using a reliable meat thermometer is crucial for consistently achieving your desired level of doneness, as visual cues alone can be misleading.
Steak Temperature Chart
Different levels of steak doneness correspond to specific internal temperature ranges, measured after the steak has been removed from the heat and allowed to rest.
| Steak Doneness | Temperature (°F) | Temperature (°C) |
|---|---|---|
| Rare Steak | 120–130°F | 49–54°C |
| Medium Rare Steak | 130–135°F | 54–57°C |
| Medium Steak | 135–145°F | 57–63°C |
| Medium Well Steak | 145–155°F | 63–68°C |
Achieving a Perfect Medium Steak
A medium steak offers a balance of tenderness and chewiness. It has a significantly pink center, but less red than a medium-rare steak, with some juices still present. The meat will be mostly cooked through to the edges, transitioning from brown on the exterior to pink in the middle.
To consistently cook a steak to medium doneness:
- Utilize a Meat Thermometer: Insert a thermometer into the thickest part of the steak, avoiding bone or gristle, for an accurate reading.
- Account for Carryover Cooking: Steak's internal temperature will continue to rise by a few degrees (typically 5-10°F) after it's removed from the heat, a process known as carryover cooking. For a medium steak, it's advisable to remove it from the heat when its temperature is about 5 degrees below your target range, allowing it to reach the final desired temperature during resting. For example, remove at 130-140°F.
- Rest Your Steak: After cooking, let the steak rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Why Temperature Matters
Beyond personal preference, precise temperature control ensures a consistent culinary experience. For beef, cooking to a medium doneness develops complex flavors through the Maillard reaction on the exterior while preserving a tender, juicy interior that many find ideal.
Explore More About Steak Temperatures
For additional detailed insights into achieving various steak doneness levels and expert tips, you can find further information on steak temperatures.
