◦ Note
Steak Temperatures
Core temperatures for every doneness, from blue to well done — when to pull it and where it lands after resting.
OCT 17, 2026
Use a probe thermometer in the thickest part of the steak, away from the bone. Take it off the heat at the pull temp — carryover cooking adds roughly 3°C while it rests.
| Doneness | Pull temp | After resting | What it looks like |
|---|---|---|---|
| Blue | 46°C | 49°C | Seared outside, cool and purple-red inside |
| Rare | 49°C | 52°C | Cool red centre, very soft |
| Medium rare | 52–54°C | 55–57°C | Warm red-pink centre, juicy |
| Medium | 57°C | 60–63°C | Pink centre, firmer |
| Medium well | 63°C | 65–68°C | Just a trace of pink |
| Well done | 68°C+ | 71°C+ | Grey-brown throughout, firm |
Notes
- Rest it for about half the cooking time — 5 minutes for a typical 2–3cm steak — loosely covered, on a rack or warm plate.
- Thicker cuts carry over more. For anything over 4cm, pull 1–2°C earlier.
- Fattier cuts (ribeye, sirloin with a fat cap) are better at medium rare to medium, so the fat has time to render.
- No thermometer? Press the steak and compare: rare feels like the base of your thumb when your hand is relaxed; it gets firmer the more done it is. It’s a rough guide, not a reliable one.