Best Temperature for Cooking Steak

The ideal temperature for cooking steak depends on its thickness, with thinner cuts needing lower temperatures and thicker cuts requiring higher temperatures. The perfect grilling temperature for a half-inch-thick steak is about 425degF to 450degF, while the ideal temperature for a 3/4-inch-thick piece is about 360degF to 400degF. The temperature for a one-inch-thick steak is between 325degF and 350degF.


The best temperature for cooking steak depends on the desired doneness and how thick the steak is. Medium rare will be cooked in about ten minutes, and a medium-rare steak will need about eight minutes per side. If you cook a ribeye, you may have to increase the temperature for a few minutes after removing it from the grill, giving the steak a bit of “resting” time.

Some Factors To Consider The Best Temperature For Cooking Steak

Step 1

The ideal temperature for a steak depends on its doneness. The internal temperature will remain around 115 degrees F for a medium-rare steak. For medium-rare, you will need about five minutes more. The ideal temperature for a one-inch-thick steak is 138-140degF. A medium-rare steak is 145-160degF, or 55-63degC. A medium-rare steak is slightly more fibrous than a medium-rare one, but it will still be juicy and tender.

Step 2

A medium-rare steak is cooked between 130 and 145degF, or 54 and 57degC. This is the ideal temperature for most people. The perfect steak is between medium and rare, and the medium-rare temperature range provides a slightly more fibrous but less raw feeling steak. Ultimately, the best temperature for cooking a steak will depend on the cut, thickness, and preparation method. So, use an instant-read thermometer to ensure your steak is cooked to your satisfaction.

Step 3

A meat thermometer is necessary to determine the steak’s optimal cooking temperature. At 130-140 degrees, a steak is perfect medium-rare, but you can also cook it to medium-well or rarer. Indirect heat may cook a rare steak to 145-165 degrees.

Step 4

When cooking steak, it’s vital to maintain the correct temperature. If you cook it to 145 degrees, the steak will be cooked to medium rare. For a medium-rare steak, the internal temperature remains around 130degF, and it will continue to rise for a few minutes after it’s removed from the oven. When preparing a medium-rare or medium-well steak, remember that the internal temperature is still high enough to be tender but not overcooked.

Step 5

The best temperature for cooking steak varies by cut. A one-inch steak should be cooked for 10 to 12 minutes on each side to reach an internal temperature of 170degF. A medium-rare steak should be rested for three minutes to allow the meat to absorb any juices. When cooked, the meat’s muscle fibers contract, pushing the moisture to the surface. This is the reason why the pan will sizzle. This means the juices have been released, and the steak is ready.

Step 6

The best temperature for cooking steak is different for chicken, turkey, and beef. When cooking chicken, the temperature of the steak should be at least 140°F, and if cooking steak in the oven, it should be at 150°F. A thin steak should be cooked at 145°F, but it should be cooked more precisely for a better flavor. You should always be aware of the temperature of your steak before you serve it.


Best Temperature for Cooking Steak

When someone orders a steak, it’s invariably followed by a question: “How do you want it cooked?” Many of us are likely, to begin with, what our parents have requested. We eventually realize that a porterhouse shouldn’t be read anymore and that well-done doesn’t do a T-bone credit.

Knowing how to attain different doneness levels is the most incredible way to ensure you’re cooking the ideal steak every time. It all comes down to temperature and time, according to Gabriel Massip, the senior chef at Orlando restaurant Capa. Here are his best techniques for consistently grilling a steak to the proper temperature.

Temperature For Rare Steak

A rare steak should have an interior temperature of 120-125 degrees. This will take around 5 minutes on each side for a 1-inch thick steak and allow for at least 5 minutes of resting time before cutting or serving.

Which steaks should be served rare? “Lean cuts are better,” Massip recommended, adding that the key to a crusty sear on a rare steak is to use paper towels. “Remove any extra water from your steak before drying it. Season with salt and pepper, then sear in a hot pan with grapeseed oil.”

Temperature For Medium-Rare Steak

The interior temperature of a medium-rare steak should be 145 degrees. courtesy of Getty Images
The most popular doneness at Capa is medium-rare, and Massip’s personal favorite is the 12-ounce bone-in fillet.

Aim for an interior temperature of roughly 130 degrees for medium-rare. This should take around 7 minutes on each side for a 1-inch thick steak, and allow 10 minutes for the meat to rest before serving. Massip suggests using leaner cuts such as hanger or strip steak if you prefer your steak medium-rare.

Temperature For A Medium Steak

If you prefer your steak medium, cook it to an internal temperature of 140°F. The Certified Angus Beef Brand provided this image.

A medium steak should have an interior temperature of roughly 140 degrees. A 1-inch thick steak takes around 10 minutes to cook on each side and allows to rest for about 10 minutes before serving, much like a medium-rare steak.

If you prefer your meat medium-rare, a ribeye is an excellent choice, according to Massip, because it has a higher fat content and the heat will bring out more flavor from the fat, and it also won’t be too dry.

Temperature For Medium-Well Steak

Do you prefer your steak medium-rare? Cook it to a temperature of 140 to 145 degrees Fahrenheit, depending on the thickness of the flesh. Courtesy of Getty Images

A medium-well steak should have an interior temperature of roughly 150 degrees. Cook for 12 minutes on each side for a 1-inch thick steak, then rest for 10 minutes before dishing. Rib-eye, bone-in strip and any Wagyu cut are among the steaks that hold up nicely at this level of doneness.

Cooking these steaks to medium well prevents them from becoming too dry or rough to consume, according to Massip, because the heat breaks down the fibers.


Temperature For Well-Done Steak

Despite what some steak snobs may say, ordering your steak well done is perfectly acceptable (and not unlawful), especially if you know what cut of meat to order. The interior temperature of a well-done steak should be 160 degrees, and this should take about 15 minutes on each side if you’re cooking a 1-inch thick steak. Allow for a 10-minute rest period before serving. The best steaks for well-done cooking are those with the fattest, such as porterhouse or ribeye.

At 400 Degrees, How Long Should A Steak Be Cooked?

It should only take 8 to 10 minutes to bake a steak at 400 degrees Fahrenheit until it is medium-done. Place the thermometer in the meat’s center. The temperature should be 160 degrees Fahrenheit. Remove the steak from the pan when it has reached the desired temperature.

You don’t want to burn your food or start a fire, but the maximum heat you can generate is essential when grilling a steak. This is because high heat cooks food more quickly, and the shorter time your steak is cooked, the more tender it will be.

What Is The Ideal Oven Temperature For Cooking Steak?

In a heated climate, cold meat will seize. While you preheat your oven, leave it out of the fridge for around 30 minutes. 450° is the optimum figure for thicker steak slices (like ribeye or fillet mignon). You may use the broiler for cooking thinner steaks like flank and skirt steaks.

Pan-searing a steak and finishing it in the oven is the best to prepare it. We prefer a top dry-aged sirloin that’s at least 1 1/2 inches thick, but you could make a fantastic steak with almost any cut. Thinner steaks don’t need to be cooked in the oven.


The best temperature for cooking steak is different for chicken and beef. A medium-rare steak should be cooked at a temperature between 130 and 135degF, which is a good balance between being raw and being overcooked. While a medium-rare cut of beef is not as chewy as a chicken breast, it is still an excellent choice for many people. When preparing a steak, be sure to take note of the desired internal temperature.

For the best internal temperature for steak, you should use an instant-read thermometer and place it into the thickest part of the steak. Assuming the meat is at an internal temperature of 140 degrees Fahrenheit, it will continue to cook by 5 degrees after being removed from the grill. This means keeping the steak at a low temperature is essential before serving it to guests. This is because the residual heat continues to cook the steak even after removing it from the heat source.