The Ultimate Visual Guide to Steak Doneness: Exact Temperatures, Photos & Cooking Tips

Mastering steak doneness is about temperature, texture and timing — not guesswork. This guide gives exact internal temperatures, clear visual descriptions, photo references, thermometer technique, method-specific cooking tips (pan, grill, oven, sous-vide), and troubleshooting so you get the steak you want every time.

Quick reference: common doneness temps in Fahrenheit (°F) and Celsius (°C)

• Blue / Very Rare: 115–120°F (46–49°C)
• Rare: 120–125°F (49–52°C)
• Medium Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium Well: 150–155°F (66–68°C)
• Well Done: 160°F+ (71°C+)

(USDA recommends cooking whole cuts to at least 145°F (63°C) and allowing a 3-minute rest for safety, but many chefs and home cooks prefer lower target temperatures for tenderness; see Safety section) USDA guidance.

At-a-glance Doneness Chart (Temperatures, Visuals, Texture)

1. Blue / Very Rare
   • Internal temp: 115–120°F (46–49°C)
   • Appearance: Deep purple-red center, cool to slightly warm
   • Texture: Very soft, blood-like juices
   • Use: Tender, high-quality cuts only (e.g., filet mignon)
2. Rare
   • Internal temp: 120–125°F (49–52°C)
   • Appearance: Bright red center, warm
   • Texture: Soft, juicy
3. Medium Rare
   • Internal temp: 130–135°F (54–57°C)
   • Appearance: Warm red center with pinkish edges
   • Texture: Firm outer edge, tender and juicy center (classic restaurant standard)
4. Medium
   • Internal temp: 140–145°F (60–63°C)
   • Appearance: Pink throughout with slightly brown edges
   • Texture: Noticeably firmer, moderate juices
5. Medium Well
   • Internal temp: 150–155°F (66–68°C)
   • Appearance: Mostly brown with slight pink center
   • Texture: Firm, reduced juiciness
6. Well Done
   • Internal temp: 160°F+ (71°C+)
   • Appearance: Uniform brown/gray throughout
   • Texture: Firm and compact, low juice

Visual examples and professional photos:

• Medium-rare close-ups and cross-sections: Serious Eats visual guide to steak doneness Serious Eats — How To Cook A Steak
• Chart with color comparisons: The Spruce Eats steak doneness guide The Spruce Eats — Steak Temperatures
• Scientific notes on myoglobin (color changes): Britannica / meat science summaries Myoglobin and meat color

Why Temperature Matters (Science, Safety & Texture)

• Proteins denature at different temperatures: Myosin and actin change firmness and color as internal temp rises, which directly affects texture and juice retention Serious Eats explanation.
• Food safety: USDA guidance recommends cooking whole-muscle beef to a minimum of 145°F (63°C) followed by a 3-minute rest to reduce pathogens; ground beef requires higher temps (160°F / 71°C) because grinding distributes bacteria USDA Food Safety.
• Taste/texture trade-off: Lower internal temps preserve tenderness and juices; higher temps increase firmness and reduce bacterial risk. Many restaurants balance safety and quality by sourcing high-quality beef and using strict handling standards.

Visual Photo Gallery (What to Expect Inside the Steak)

Below are concise descriptions and reliable photo examples you can reference online. Viewing cross-section photos is the best way to train your eye.

• Blue / Very Rare: cool, almost raw center. Photo example: Serious Eats cross-section images Serious Eats photos.
• Rare: warm red center with glossy juices. See cross-section images at The Spruce Eats The Spruce Eats photos.
• Medium Rare: prominent warm red center, classic restaurant look — compare images in the Serious Eats doneness gallery.
• Medium to Well Done: progression from pink to brown interior; sample images and side-by-side comparisons are available in many culinary guides including Wikipedia — Doneness (visual examples).

Tip: Save a few photos on your phone for quick comparison while learning.

How to Measure Doneness — Thermometer Types, Where to Insert, and Technique

1. Thermometer types

   • Instant-read digital probe (recommended): accurate in ~2–5 seconds. Brands like Thermapen are highly rated for speed and precision.
   • Leave-in probes: good for oven/grill monitoring; set alarms for target temps.
   • Dial thermometers: slower and less precise; not recommended for fine control.
   • Infrared thermometers: measure surface temp only; not useful for internal doneness.

2. Where to insert the probe

   • Insert into the thickest part, avoiding bone and fat. Aim for center depth.
   • For thin cuts (<1 inch / 2.5 cm), probe placement is less useful — rely on timing and feel.

3. Use the “pull temperature” rule

   • Because of carryover cooking (internal temp continues to rise after removal), pull steaks 3–8°F (1.5–4°C) below your target final temp. Typical carryover:
     • Thin steaks: ~3–4°F (1–2°C)
     • Thick steaks (1.5–2 inches): ~5–8°F (3–4°C)
   • For example, for medium-rare (130–135°F final), remove at ~125–130°F, then rest to reach final temp.

Sources: thermometer technique and carryover explanation Serious Eats — Thermometer Guide and USDA safety guidance USDA.

Step-by-Step Cooking Guides by Method (Targets, Timing, and Tips)

Note: Times are approximate and depend on steak thickness, starting temperature, and heat intensity. Use thermometer for precision.

A. Pan-seared steak (best for 1–1.5" / 2.5–4 cm cuts)

1. Bring steak to room temperature 20–30 minutes; pat dry.
2. Season simply with salt and pepper. Light oil with high smoke point (canola, avocado).
3. Heat pan (cast iron preferred) until just smoking.
4. Sear 2–3 minutes per side for medium-rare on 1" steak; adjust timing for thickness.
5. Add butter and aromatics (garlic, thyme) in the last 1–2 minutes; baste.
6. Use instant-read thermometer; remove at pull temp (see carryover).
7. Rest 5–10 minutes for steaks up to 1.5"; thicker steaks need longer rest.

Source: Serious Eats pan-sear technique Serious Eats — How to Cook Steak.

B. Grilling steak (direct high-heat sear)

1. Preheat grill to high (500–600°F / 260–315°C for gas/charcoal).
2. Sear each side 2–4 minutes depending on thickness.
3. For thicker cuts, move to indirect heat after searing to finish.
4. Monitor internal temp; remove at pull temp, rest 5–10 minutes.

Grilling tips and safety: USDA and grill guides USDA guidance.

C. Oven-finishing / Reverse sear (best for thick cuts >1.5")

1. Preheat oven to 225–275°F (107–135°C).
2. Salt steaks and place on a rack; roast until internal temp is ~10–15°F below your final target.
3. Remove and sear quickly in a very hot pan or hot grill to create crust.
4. Rest briefly — less carryover after sear if center already near target.

Reverse sear method explained with timings: [AmazingRibs / Serious Eats reverse sear articles].

D. Sous-vide (ultimate temperature control)

1. Seal steak with minimal seasoning.
2. Set sous-vide bath to exact target doneness temp (e.g., 129°F / 54°C for medium-rare).
3. Cook 1–3 hours depending on thickness; pasteurization considerations require specific time/temperature combos for safety [USDA/food-safety resources].
4. Pat dry and sear 30–60 seconds per side on very hot pan/grill to form crust.
5. No significant carryover when sous-vide temp equals desired final temp.

Sous-vide resources and time/temperature tables: [Serious Eats sous-vide guides] and general sous-vide introductory guides.

Resting, Carryover Cooking & Slicing

• Resting allows juices to redistribute; recommended rest is 5–10 minutes for most steaks. Thicker cuts may need 10–15 minutes.
• Carryover cooking raises internal temp after removal; account for it by pulling early (3–8°F / 1.5–4°C depending on thickness).
• Slice against the grain for the most tender bite.

For more on carryover and resting science, see Serious Eats — The Food Lab.

Doneness by Cut and Thickness (Practical Targets)

• Thin cuts (skirt, flank, thin NY strip): cook quickly over high heat to medium-rare or medium; probe less useful. Aim for 2–3 minutes per side.
• Thick cuts (ribeye, porterhouse, tomahawk): use reverse sear or sous-vide for precise control. Remove earlier to allow carryover.
• Very tender cuts (filet mignon): blue–medium-rare preferred to preserve tenderness.
• Flavorful but tougher cuts (chuck steak): often better braised or cooked longer; “doneness” in the tenderizing sense may require low-and-slow rather than target internal temps.

Reference: cut-specific notes and cooking methods from culinary resources [America’s Test Kitchen / Serious Eats].

Troubleshooting — Common Problems & Fixes

1. Steak overcooked on the outside but raw inside
   • Cause: Too high heat or too-thick steak. Fix: Reduce searing duration, finish in oven, or use reverse sear.
2. Dry or tough steak
   • Cause: Overcooked (too high final temp), not rested, or poor-quality cut. Fix: Aim lower temp, rest, choose appropriate cut or cook low-and-slow.
3. Pale, unappealing crust
   • Cause: Too much moisture on surface (not patted dry) or pan not hot enough. Fix: Dry steak thoroughly and preheat pan until just smoking.
4. Inconsistent doneness across steak
   • Cause: Uneven thickness. Fix: Pound gently for uniform thickness or use sous-vide/reverse sear.

Food Safety & Special Considerations

• USDA recommends whole-muscle beef reach 145°F (63°C) with 3-minute rest for safety; ground beef requires 160°F (71°C) USDA Food Safety.
• Older, immunocompromised, pregnant, very young or elderly diners should avoid undercooked/rare meats due to higher foodborne illness risk.
• Pasteurization via time & temperature (sous-vide) can allow safe lower final temperatures if correct time/temperature schedules are followed — consult reliable sous-vide safety charts.

Tools & Shopping Recommendations

• Instant-read digital thermometer (fast, accurate) — essential for consistent doneness.
• Heavy-bottomed cast-iron skillet — best for even searing.
• Good grill or broiler — for high-heat crusts.
• Vacuum sealer or high-quality zip bags and water-displacement method for sous-vide.
• Cut recommendations: ribeye (flavor), strip/New York (balance), filet (tenderness), skirt/flank (flavorful, slice thin).

Quick Reference Checklist Before Cooking

1. Bring steak to room temp (20–30 minutes).
2. Pat steak dry and season.
3. Preheat pan/grill until hot.
4. Sear, then finish to pull temp.
5. Use instant-read thermometer in thickest part.
6. Rest (5–10 minutes).
7. Slice against the grain and serve.

Frequently Asked Questions (Short)

• Q: Can I rely on touch alone to tell doneness?
  • A: Experienced cooks can use the finger test, but a thermometer is far more reliable and faster for consistency.
• Q: Should I salt steak in advance or right before cooking?
  • A: Either works: salting 40 minutes to overnight draws moisture then reabsorbs it and seasons more deeply; salting just before cooking avoids early moisture drawing.
• Q: What about finish sauces?
  • A: Add sauces after resting or serve on the side. Heavy sauces can mask the steak’s flavor.
• Q: Is a charred crust necessary?
  • A: Crust adds flavor via Maillard reaction; it’s desirable but avoid burning which creates bitter flavors.

Sources & Further Reading

• USDA — Safe Minimum Internal Temperature Chart: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/cooking-meat
• Serious Eats — How to Cook Steak / The Food Lab: https://www.seriouseats.com/how-to-cook-steak
• The Spruce Eats — Steak Cooking Temperatures: https://www.thespruceeats.com/steak-cooking-temperatures-1328759
• Britannica — Myoglobin: https://www.britannica.com/science/myoglobin

Conclusion

Reaching perfect steak doneness is repeatable: use an accurate thermometer, understand carryover, choose the right method for your cut and thickness, and train your eye with cross-section photos. Start with the target temps here, practice, and adjust for personal preference. Bon appétit.