Steak doneness levels
The internal temperature for each doneness — with the carryover allowance.
Doneness is defined by INTERNAL temperature, not time: time depends on thickness, the pan and the meat's starting temperature. A probe thermometer removes all guesswork. Pull the steak 2-3°C before the target — carryover during resting adds the rest.
| Doneness | Centre temperature | On the cut |
|---|---|---|
| Rare | 49-52°C | cool red centre |
| Medium rare | 54-57°C | warm red centre |
| Medium | 60-63°C | pink centre |
| Medium well | 65-68°C | a hint of pink |
| Well done | 71°C and up | no pink |
This applies to whole cuts of beef and lamb: their core is sterile, bacteria live on the surface, which the sear disinfects. For ground meat and patties this logic does NOT hold — see the safe temperatures table.