Steak temperature chart with pull-temperature guidance
Use this page as an informational planning tool for whole-cut steak doneness. The interactive chart helps with preference ranges, pull temperatures, and resting estimates, while the official minimum-temperature reference is kept separate below.
Medium-rare range
The common whole-cut preference range used as the default reference on this page.
Whole cuts
Official minimum-temperature reference for whole beef cuts from FoodSafety.gov and FSIS.
Ground beef
Official minimum-temperature reference kept separate from steak preference ranges.
Steak doneness
Choose a whole-cut preference range
Select your preferred center color and the steak thickness you are cooking, then use the pull range as a thermometer planning reference.
Steak thickness
Selected range
Medium-Rare
Common whole-cut reference range for steaks.
Built from the selected steak thickness and a carryover estimate of 4-6°F.
Resting estimates scale with thickness. They are planning ranges rather than exact kitchen measurements.
Quick chart
Doneness ranges with thickness-aware pull estimates
| Doneness | Target final range | Estimated pull range | Typical center |
|---|---|---|---|
| 120-125°F | 114-121°F | Cool red center | |
| 130-135°F | 124-131°F | Warm red center | |
| 140-145°F | 134-141°F | Warm pink center | |
| 150-155°F | 144-151°F | Slight blush in the center | |
| 160°F+ | 154-161°F | Little to no pink center |
Official reference layer
Official minimum-temperature reference
These values are separate from whole-cut preference ranges. Use them when you want the official chart values from FoodSafety.gov and FSIS.
This is the official minimum-temperature reference from FoodSafety.gov and FSIS for whole beef cuts.
This is the official minimum-temperature reference listed for ground beef.
This page keeps whole-cut preference ranges, pull temperatures, and official minimum-temperature references in separate sections so the tool stays useful for journaling and planning without implying one chart serves every purpose.
Carryover and rest
Why the pull range sits below the final target
Steak usually continues climbing in temperature after it leaves the heat. That rise is why a pull range is shown instead of a single number. Thicker steaks usually keep more residual heat than thinner ones, so the chart widens the planning range as thickness increases.
Data and methodology
How the chart is built
Official minimum-temperature reference: whole beef cuts use 145°F / 63°C with a 3-minute rest, and ground beef uses 160°F / 71°C. Those values follow FoodSafety.gov and FSIS.
Whole-cut preference ranges: rare through well-done ranges are shown as steak-journaling references for common whole-cut cooking preferences.
Pull temperatures and resting windows: these are planning estimates shaped by steak thickness. They are there to help with thermometer use, not to promise one exact outcome in every pan, grill, or oven.
- FoodSafety.gov safe minimum internal temperatures
- FSIS safe temperature chart
- SteakSchool temperature chart
Last reviewed:
FAQs
Frequently asked questions
What is medium-rare steak temperature?
Medium-rare steak is usually shown as a final range of 130-135°F (54-57°C). This page keeps that whole-cut preference range separate from the official minimum-temperature reference for whole beef cuts.
What pull temperature should I use?
A pull temperature is an estimate below your final target range to allow for carryover cooking while the steak rests. Thicker steaks usually need a wider pull range than thinner steaks, so this tool shows a planning range instead of one fixed number.
Why does steak keep rising in temperature after leaving heat?
The outer layers stay hotter than the center for a short period after cooking. That stored heat keeps moving inward during resting, so the center temperature can keep climbing for several minutes.
What official minimum temperature reference applies to whole beef cuts?
FoodSafety.gov and FSIS list 145°F (63°C) with a 3-minute rest as the official minimum-temperature reference for whole beef steaks, chops, and roasts.
What official minimum temperature reference applies to ground beef?
FoodSafety.gov and FSIS list 160°F (71°C) as the official minimum-temperature reference for ground beef.
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