Steak Temperature Chart & Doneness Guide
You've got 15+ steaks in your freezer. This is the reference page you'll keep coming back to — exact temperatures for every doneness level, plus the reverse sear method and resting times.
8 min read
Sarah grew up on a cattle ranch in central Texas and spent 12 years managing direct-to-consumer beef programs for family farms across the Southern Plains. She has personally helped over 500 families navigate their first bulk beef purchase.
Quick Answer
Medium-rare steak temp is 130-135°F. Pull the steak off the grill at 125°F — it rises 5°F during the rest. This is the sweet spot where fat renders, proteins are tender, and the steak is juicy throughout.
For ground beef, the target is different: 160°F minimum (USDA recommendation) because grinding mixes surface bacteria into the interior. Your half cow's ground beef should always be cooked to at least 160°F.
Steak Doneness Chart
Every temperature below is the final internal temperature after resting. Pull your steak off the heat 5°F below these numbers.
| Doneness | Final Temp | Pull Temp | Center Color | Texture |
|---|---|---|---|---|
| Rare | 120-125°F | 115-120°F | Cool red center | Very soft, slippery |
| Medium-Rare ★ | 130-135°F | 125-130°F | Warm red center | Soft with slight resistance |
| Medium | 135-145°F | 130-140°F | Warm pink center | Firmer, springy |
| Medium-Well | 145-155°F | 140-150°F | Slight pink | Firm throughout |
| Well-Done | 155-165°F | 150-160°F | No pink | Very firm, dry |
★ Recommended. Most chefs and butchers recommend medium-rare for steaks from a half cow. The fat from grass-fed and well-marbled beef renders properly at 130°F, giving you maximum flavor and tenderness. Cooking beyond medium starts to dry out even well-marbled cuts.
Medium Rare Steak Temp: The Full Breakdown
Medium-rare (130-135°F) is the doneness level where science and flavor intersect. Here's what's happening inside the steak at this temperature.
Why 130°F is the sweet spot
- •Fat renders: Intramuscular fat (marbling) starts to melt at 130°F, basting the meat from within and delivering flavor
- •Proteins denature gently: Myosin (the main structural protein) denatures between 120-150°F. At 130°F, it's partially denatured — tender but not squeezed dry
- •Juices stay in: Above 140°F, muscle fibers contract and squeeze out moisture. At 130°F, the fibers are relaxed and hold more juice
- •Enzymes are active: Cathepsins (tenderizing enzymes) are still active below 130°F, contributing to the melt-in-your-mouth texture
Best cuts for medium-rare
- • Ribeye
- • NY strip
- • Filet mignon
- • Top sirloin
- • Flat iron
- • Tri-tip
Cook these higher (medium)
- • Skirt steak (thin, cooks fast)
- • Flank steak (tighter grain)
- • Hanger steak (varies)
- • Any steak under 3/4" thick
How to Reverse Sear a Steak
The reverse sear is the best method for thick steaks (1.5"+) from your half cow. Instead of searing first and finishing in indirect heat, you flip it: cook low first, then sear at the end. The result is edge-to-edge medium-rare with a perfect crust.
Step by Step
- Take the steak out of the fridge 30 minutes early. Season with salt
- Set oven (or grill indirect zone) to 250°F
- Place steak on a wire rack over a sheet pan. Cook until internal temp reaches 110-115°F (for medium-rare final). This takes 30-45 minutes for a 1.5" steak
- Remove from oven. Heat a cast iron skillet until smoking hot, or crank the grill to maximum
- Sear 60-90 seconds per side. The surface should be completely dry from the oven, so you'll get an incredible crust
- Rest 5 minutes. The carryover will bring the internal temp to 130°F
Why this works better for thick cuts: Traditional searing creates a “gray band” — a ring of overcooked meat between the crust and the pink center. The reverse sear eliminates this because the steak enters the sear already warm throughout. The fast, hot sear only affects the outer millimeter.
How Long to Rest a Steak
Resting lets the muscle fibers relax and reabsorb juices that were pushed to the center during cooking. Skip this step and you lose those juices the moment you cut into the steak.
| Steak Thickness | Rest Time | Expected Carryover |
|---|---|---|
| 3/4 inch | 3-4 minutes | 3-5°F |
| 1 inch | 5 minutes | 5°F |
| 1.5 inches | 5-7 minutes | 5-8°F |
| 2 inches+ | 8-10 minutes | 8-10°F |
| Bone-in (T-bone) | 7-10 minutes | 7-10°F |
Rest on a cutting board, not a plate. A plate traps steam underneath, making the bottom soggy. A wire rack is even better if you want to preserve the crust on all sides. Don't tent with foil — it steams the crust.
Internal Temps for Brisket, Roasts, and Ground Beef
Your half cow includes a lot more than steaks. Here's a reference for everything else in your freezer.
| Cut | Target Temp | Method | Notes |
|---|---|---|---|
| Brisket | 195-205°F | Smoke, braise | Probe-tender matters more than temp |
| Chuck Roast | 195-205°F | Braise, slow cook | Fork-tender, collagen breakdown |
| Prime Rib | 120-130°F | Reverse sear | Same as a thick steak |
| Tri-Tip | 130-135°F | Grill, sear + indirect | Treat like a thick steak |
| Short Ribs | 195-205°F | Braise, smoke | Like brisket — low and slow |
| Ground Beef | 160°F | Any | USDA minimum — no exceptions |
Ground beef is different. Unlike steaks where bacteria only live on the surface, grinding mixes bacteria throughout the meat. Cook all ground beef from your half cow to 160°F internal — burgers, meatloaf, chili, everything. No exceptions.
From Freezer to Grill: Thawing Your Bulk Beef
When you buy a half cow, every steak starts frozen. Here's how to get them grill-ready without sacrificing quality.
Best: Fridge Thaw (24 hours)
Move the steak from freezer to fridge the night before. Slow thawing preserves moisture and texture. The steak stays at a safe temperature throughout. This is the go-to method.
Fast: Cold Water (30-60 min)
Keep the steak sealed and submerge in cold water. Change the water every 30 minutes. A 1-inch steak thaws in about 30 minutes. Cook immediately after thawing.
Or skip thawing entirely — frozen steaks actually sear better. See the frozen steak section in our grilling guide. For more on managing your freezer inventory, see our freezer storage guide.
Frequently Asked Questions
Why does my steak keep cooking after I take it off the grill?
Carryover cooking happens because the exterior of the steak is much hotter than the center. That heat continues to transfer inward even after the steak is removed from the grill. A thick steak can rise 5-10°F during resting. That's why you should pull your steak 5°F below your target temperature.
Is medium-rare safe to eat?
Yes. The USDA recommends 145°F for whole-muscle steaks (medium), but 130°F (medium-rare) is safe for intact steaks because bacteria only live on the surface, which reaches well over 300°F during searing. Ground beef is different — the grinding process mixes surface bacteria throughout, which is why the USDA recommends 160°F for ground beef.
What's the most accurate way to take steak temperature?
Insert an instant-read thermometer horizontally through the side of the steak into the geometric center. Avoid touching the bone (which reads hotter) or going through to the grill grate. Digital instant-read thermometers (like the Thermapen) are accurate within 1°F in 2-3 seconds.
Does the reverse sear work for thin steaks?
No. Reverse sear is designed for steaks 1.5 inches or thicker. Thin steaks will overcook in the oven before they develop any crust. For steaks under 1 inch, use the traditional method: screaming hot pan or grill, sear both sides, done. The whole cook takes 4-6 minutes.
What to Make with All That Ground Beef
Related Guides
Related Calculators
Sources & Methodology
- USDA Food Safety and Inspection Service - Safe Minimum Internal Temperature Chart
- Serious Eats - The Food Lab: The Importance of Resting Meat
- America's Test Kitchen - The Science of Good Cooking
- Harold McGee - On Food and Cooking: The Science and Lore of the Kitchen
- Half a Cow Club supplier directory - 1,200+ verified listings
Ready to fire up the grill?
Now that you know the temperatures, get cut-by-cut grilling instructions.