Guide
Steak doneness temperatures
Cook to the core temperature instead of guessing. The figures below are final temperatures after resting, measured in the thickest part with an instant-read thermometer.
Pull the steak about 3 °C (5 °F) before your target and rest it for 5 to 10 minutes. It keeps climbing while it rests.
Ordering abroad
Doneness in other languages
European kitchens cook rarer than American ones, so the same word can mean a pinker steak.
| English | °C | °F | French | German | Italian | Japanese |
|---|---|---|---|---|---|---|
| Rare | 49–52 °C | 120–125 °F | Bleu / saignant | Blutig | Al sangue | Rea |
| Medium rare | 54–57 °C | 130–135 °F | Saignant | Medium rare | Al sangue / media | Midiamu rea |
| Medium | 60–63 °C | 140–145 °F | À point | Medium | Media cottura | Midiamu |
| Medium well | 65–68 °C | 150–155 °F | À point (bien) | Medium well | Ben cotta (quasi) | Midiamu weru |
| Well done | 71 °C+ | 160 °F+ | Bien cuit | Durchgebraten | Ben cotta | Werudan |
FAQ
Doneness questions
What temperature is medium rare?
Medium rare is 54 to 57 °C (130 to 135 °F) at the center after resting. Take the steak off the heat about 3 °C (5 °F) earlier.
Why rest a steak?
The center keeps cooking for a few minutes after it leaves the pan, and the juices settle back through the meat. Rest thin steaks for 5 minutes and thick ones for 10.
Is saignant rare or medium rare?
In France, saignant is close to rare by US standards. If you want a US-style medium rare, ask for saignant; for medium, ask for à point.