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.