Steak Doneness Calculator
Steak pull temperatures and where they settle after resting, in °F and °C from rare to well done, beside the USDA 145°F minimum. How it works
Use the Steak Doneness Calculator
About the Steak Doneness Calculator
For medium rare, take a steak off the heat at 125°F (52°C); it settles at about 135°F (57°C) as it rests. The USDA minimum for beef steaks is 145°F (63°C) with a 3-minute rest, and 160°F (71°C) for ground beef, so with the typical 10°F carryover rise, rare, medium rare and medium are pulled below it. These steak doneness calculator pull temperatures are common cooking-guide figures, not a standard.
Steak doneness temperatures: pull and settle
| Doneness | Pull at | Settles at | Pulled at or above 145°F |
|---|---|---|---|
| Rare | 115°F (46°C) | 125°F (52°C) | No |
| Medium Rare | 125°F (52°C) | 135°F (57°C) | No |
| Medium | 135°F (57°C) | 145°F (63°C) | No |
| Medium Well | 145°F (63°C) | 155°F (68°C) | Yes |
| Well Done | 155°F (68°C) | 165°F (74°C) | Yes |
Pull temperatures use the typical 10°F carryover rise. The last column compares the pull temperature, not the settling one, with the USDA minimum of 145°F (63°C), because the USDA figure is measured before the steak leaves the heat. With Large roast (10 to 15°F) medium well is pulled at 140 to 145°F, below it. Celsius is rounded to the nearest degree.
Frequently asked questions
- What temperature is a medium rare steak?
- Pull it at 125°F (52°C); it settles at about 135°F (57°C) after resting. That is below the USDA minimum for steak of 145°F, and the page says so when you pick it.
- What is the USDA minimum temperature for steak?
- The FoodSafety.gov chart, as reproduced by University of Maine Extension, lists 145°F (63°C) for beef steaks, roasts and chops, with a rest time of 3 minutes, and 160°F (71°C) for ground meat. With the typical 10°F rule, medium well (pulled at 145°F) and well done (155°F) reach it when they leave the heat. With Large roast, medium well is pulled at 140 to 145°F, and the page warns that the window starts below the minimum.
- Is rare steak safe to eat?
- Rare is pulled at 115°F (46°C) and settles at about 125°F (52°C), well below the USDA minimum of 145°F, and the page flags it. The CDC names adults 65 and older, children under 5, pregnant women and people with weakened immune systems as more likely to get food poisoning.
- How much does a steak’s temperature rise while it rests?
- The page uses 10°F for every doneness by default, the rule of thumb behind common cooking guides. ThermoWorks gives at least 3 or 4°F for a small steak and as much as 10 to 15°F for a large roast; pick either under Carryover rise and the pull temperature moves (medium rare: 131 to 132°F for a small steak). The real rise depends on thickness, heat and pan.
- What temperature should a burger be cooked to?
- Ground beef should reach 160°F (71°C), the USDA figure for ground meat. The doneness chart on this page is for whole steaks, not for burgers.
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