Steak Doneness Calculator
Choose your target doneness, how thick the steak is, and how you are cooking it. The calculator shows when to pull from heat, what temperature to expect after resting, and a practical time range — skillet, grill, reverse sear, or air fryer.
Display units
Target doneness
Thickness
Cooking method
Pull from heat at
120°F
Rests to about 130°F (medium-rare)
~8°F carryover on a standard steak · 5 minutes rest · Cast iron / skillet
4–5 min per side
USDA guidance for whole beef cuts is 145°F with a 3-minute rest. Pink centers below that carry higher risk for young children, older adults, and anyone immunocompromised.
- Pat the steak dry and salt before cooking; room-temperature meat browns more evenly.
- Pull when the thermometer reads the pull temp — the center will climb during the rest.
Instant-read in the thickest part, away from fat caps and bone. Compare with the internal temperature chart. Thawing frozen steaks? Use the meat thaw calculator.
Pull temp vs final temp
Steaks keep cooking after they leave the pan. A 1-inch cut often climbs about 8°F while resting; thicker steaks can rise more. That is why pull temperatures are lower than the doneness you want on the plate.
Example — medium-rare on a standard 1-inch steak in cast iron: pull around 120°F, rest 5 minutes, finish near 130°F.
Doneness temperature chart
Final temps after rest; pull column assumes a ~1 in (2.5 cm) steak.
| Doneness | Pull (~1 in) | After rest |
|---|---|---|
| Blue / very rare | 105°F | 115°F |
| Rare | 110°F | 120°F |
| Medium-rare | 120°F | 130°F |
| Medium | 130°F | 140°F |
| Medium-well | 140°F | 150°F |
| Well-done | 150°F | 160°F |
Pair with other kitchen tools
Air-frying a ribeye? Check the air fryer timing guide. Need safe minimums for all proteins? See the internal temperature chart. Thawing from frozen? Use the meat thaw calculator.
FAQ
- What temperature is medium-rare steak?
- After resting, medium-rare is about 130°F (54°C) in the thickest part — warm red center with pink edges. Pull earlier (around 120–125°F on a 1-inch steak) so carryover cooking finishes the center during the rest.
- When should I pull steak off the heat?
- Use an instant-read thermometer and remove the steak when it reads the pull temperature for your target doneness and thickness. Thicker steaks gain more degrees while resting; thin steaks gain less.
- How long should steak rest?
- Most steaks benefit from 3–5 minutes loosely tented with foil. Thicker cuts and roasts can rest longer so juices redistribute; the center temperature will still climb several degrees.
- Is pink steak safe?
- USDA guidance for whole beef steaks and roasts is 145°F with a 3-minute rest. Many cooks prefer medium-rare below that for texture; immunocompromised guests, young children, and older adults should follow stricter minimums.
Disclaimer: Planning and culinary reference only. Thermometer placement, starting temperature, and equipment vary. Ground beef burgers need 160°F — this tool is for whole-muscle steaks and roasts.