Steak and Beef Temperatures, Rare to Well Done

Beef temperature chart

USDA safe minimum internal temperatures for beef, measured in the thickest part with a food thermometer.

Steak doneness chart

From the Certified Angus Beef brand. "Final" is after resting. Pull steaks 5°F early and roasts 5°F to 10°F early.

The Beef Checkoff's USDA-aligned scale: medium rare 145°F (63°C), medium 160°F (71°C), well done 170°F (77°C).

What temperature is medium rare?

Medium rare is 135°F (57°C), a warm red center, according to the Certified Angus Beef brand. Pull a steak at about 130°F; it keeps cooking as it rests. That is below USDA's 145°F minimum for whole cuts of beef, so it's a preference, not a safety recommendation.

Not every beef group uses that scale. The Beef Checkoff's doneness guide follows the USDA line and calls 145°F medium rare, 160°F medium and 170°F well done.

What temperature is medium and medium well?

Medium is 145°F (63°C), a warm pink center, and medium well is 150°F (66°C), slightly pink, on the Certified Angus Beef chart. Pull at 140°F and 145°F respectively for steaks. Medium is the first level at USDA's safe minimum, though USDA wants 145°F reached before the steak leaves the heat, then a 3-minute rest.

Rare and well done temperatures

Rare is 125°F (52°C), a cool red center. Well done is 160°F (71°C), with little or no pink. Both are from the Certified Angus Beef chart.

Roast beef and prime rib temperature

Roasts carry more heat than steaks. The Beef Checkoff says a roast's temperature keeps rising 5°F to 15°F after it comes out of the oven and recommends 15 to 20 minutes of standing time. Certified Angus Beef says to pull roasts 5°F to 10°F below the doneness you want, so a medium-rare roast comes out at 125°F to 130°F.

For safety, USDA's minimum is the same as for steaks: 145°F, then rest at least 3 minutes.

How to check a steak

For steaks half an inch or thicker, slide an instant-read thermometer in horizontally from the side so the tip sits in the center, away from bone and fat. For roasts, an oven-safe thermometer goes into the thickest part at the start; an instant-read one needs about 15 seconds near the end of cooking.

Burgers and other ground beef are different: they need 160°F. See the ground beef temperature page.

Frequently asked questions

What temperature is medium rare in Celsius?

57°C (135°F) on the Certified Angus Beef chart. Pull a steak at about 54°C (130°F) and let it rest.

What is the USDA safe temperature for steak?

145°F (63°C), measured before you take it off the heat, followed by at least a 3-minute rest.

How much does steak rise while resting?

Certified Angus Beef says to pull steaks 5°F below your target and roasts 5°F to 10°F below. The Beef Checkoff says roasts rise 5°F to 15°F after leaving the oven.

What temperature is medium well?

150°F (66°C), a slightly pink center, according to Certified Angus Beef. Pull a steak at about 145°F.

Other meat temperatures

• Ground Beef: 160°F (71°C)
• Lamb: medium rare 145°F (63°C)
• Pork: 145°F (63°C)
• Venison: 160°F (71°C)

The full meat temperature chart has every USDA safe minimum and the doneness temperatures for beef, lamb and pork. After cooking, check how long steak lasts in the fridge in our food storage chart.

Sources

• Certified Angus Beef brand, Degree of Doneness www.certifiedangusbeef.com/en/cooking/degree-of-doneness
• Beef Checkoff (Beef. It's What's for Dinner.), Determining Doneness www.beefitswhatsfordinner.com/cooking/determining-doneness
• USDA FSIS, Safe Minimum Internal Temperature Chart www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
• USDA FSIS, Beef from Farm to Table www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/beef-farm-table
• LSU AgCenter, USDA changes safe pork cooking temperatures (May 2011, on the USDA announcement) www.lsuagcenter.com/portals/communications/news/news_archive/2011/may/news_you_can_use/usda-changes-safe-pork-cooking-temperatures

Checked October 19, 2026.