Steak doneness guide
Short answer: Doneness describes how thoroughly a steak is cooked, usually ordered as rare, medium rare, medium, medium well or well done.[1] The USDA’s safe minimum internal temperature for beef steaks is 145°F, followed by a rest of at least 3 minutes.[2][3]
What do the doneness levels mean?
Doneness is judged by color, juiciness and internal temperature; rarer steaks are redder in the center, and well-done steaks are cooked through.[1] Restaurants interpret the terms in slightly different ways, so describe what you want if it matters to you.
What temperature does the USDA recommend?
The USDA Food Safety and Inspection Service lists 145°F for beef, pork, veal and lamb steaks, chops and roasts, with a rest time of 3 minutes; ground beef is 160°F.[2][3] Rare and medium-rare steaks are cooked to lower internal temperatures than that guideline; the choice is yours.[1]
How should I order?
Tell your server the doneness level, and mention whether you prefer it on the rarer or more-done side. Thicker cuts such as a tomahawk take longer to cook (see steak cuts).
Frequently asked questions
What is the USDA safe temperature for steak?
145°F with a 3-minute rest.[2]
Is ground beef different?
Yes; the USDA lists 160°F for ground beef.[2]