{"id":22171,"date":"2024-01-21T04:00:00","date_gmt":"2024-01-21T09:00:00","guid":{"rendered":"https:\/\/whatmollymade.com\/?p=22171"},"modified":"2025-02-18T06:54:58","modified_gmt":"2025-02-18T11:54:58","slug":"internal-temp-of-beef","status":"publish","type":"post","link":"https:\/\/whatmollymade.com\/internal-temp-of-beef\/","title":{"rendered":"Beef Internal Temperature: Chart for Perfect Doneness"},"content":{"rendered":"\n

The very best way to cook your beef to proper degree of doneness is by using the internal temperature as a guide to capture the cooked beef temperature. This post will explain each type of beef<\/a>, varying temperatures of doneness, and the best tools to use!<\/p>\n\n\n\n

For a medium rare steak, pull it off the heat at 130°F (54°C) so it reaches 135°F (57°C) while it rests. <\/strong>The beef should have a warm red center and be 135°F for a medium rare cut of beef.<\/p>\n\n\n\n

Meat Temperature Chart (°F & °C)<\/h2>\n\n\n\n

Always remove beef from heat<\/strong> 5-10°F before your target temperature<\/strong> to allow for carryover cooking<\/strong> (it will rise another 5-10°F as it rests).<\/p>\n\n\n\n

Doneness<\/strong><\/td>Remove from Heat<\/strong><\/td>Target Temperature<\/strong><\/td><\/tr>
Rare<\/strong><\/td>120-125°F (49°C)<\/td>125-130°F (52°C)<\/td><\/tr>
Medium-Rare<\/strong><\/td>125-130°F (54°C)<\/td>130-135°F (57°C)<\/td><\/tr>
Medium<\/strong><\/td>135-140°F (60°C)<\/td>140-145°F (63°C)<\/td><\/tr>
Medium-Well<\/strong><\/td>145°F (63°C)<\/td>150°F (66°C)<\/td><\/tr>
Well Done<\/strong><\/td>150°F+ (65°C+)<\/td>160°F+ (71°C+)<\/td><\/tr><\/tbody><\/table>

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Pro Tip:<\/strong> Always rest your beef for 5-10 minutes<\/strong> after cooking. This locks in juices for maximum flavor.<\/p>\n\n<\/div>\n\n\n

\"slices<\/figure>\n\n\n\n

Need more beef tips? Learn how to reheat leftover steak<\/a>, how to cut flank steak<\/a>, or a step-by-step guide for how to grill ribeye<\/a>. Or browse hundreds of beef recipes<\/a>!<\/p>\n\n\n

Table of Contents<\/h2>