The 1-to-10 Steak Doneness Guide: Internal Temps, Times, and Cast Iron Secrets

The 1-to-10 Steak Doneness Guide: Internal Temps, Times, and Cast Iron Secrets

What Does Your Steak Doneness Number Say About You?

Whether you prefer a cool red center or a deep, charred crust, getting a steak to your exact preferred doneness in a hot skillet comes down to internal temperature and timing.

While professional chefs often swear by medium-rare (#3 or #4), millions of home cooks prefer medium-well or well-done cuts (#7 or #8) that lock in juicy flavor without pink meat. Here is the ultimate cheat sheet to achieving your exact number on the 1-to-10 steak scale every single time.

The Ultimate Steak Temperature Cheat Sheet

Doneness Level Center Description Internal Temp (Pull from Heat) Final Temp (After Rest)
#1 – Extra Rare (Blue) Cool, deep purple-red, soft texture $115^\circ\text{F}$ ($46^\circ\text{C}$) $120^\circ\text{F}$ ($49^\circ\text{C}$)
#2 – Rare Warm red center, soft juicy bite $120^\circ\text{F}$ ($49^\circ\text{C}$) $125^\circ\text{F}$ ($52^\circ\text{C}$)
#3 – Medium Rare Warm pink center with red core $130^\circ\text{F}$ ($54^\circ\text{C}$) $135^\circ\text{F}$ ($57^\circ\text{C}$)
#4 – Medium Warm pink throughout, firm center $140^\circ\text{F}$ ($60^\circ\text{C}$) $145^\circ\text{F}$ ($63^\circ\text{C}$)
#5 – Medium-Well Slight streak of pink, brownish-pink $145^\circ\text{F}$ ($63^\circ\text{C}$) $150^\circ\text{F}$ ($66^\circ\text{C}$)
#6 to #8 – Well Done Solid brown throughout, charred crust $155^\circ\text{F}+$ ($68^\circ\text{C}+$) $160^\circ\text{F}+$ ($71^\circ\text{C}+$)
#9 to #10 – Very Well / Charred Deeply blackened crust, firm and dry $165^\circ\text{F}+$ ($74^\circ\text{C}+$) $170^\circ\text{F}+$ ($77^\circ\text{C}+$)

3 Secrets for the Perfect Pan Sear



1. Pat the Meat Bone Dry

Moisture on the surface of your steak creates steam, preventing a thick brown crust. Use paper towels to dry every inch of the steak before seasoning with coarse salt and black pepper.

2. Pull Meat 5 Degrees Early

Meat continues to cook after you remove it from the heat. Always pull your steak off the skillet or grill when it is 5 degrees below your target temperature.

3. The 10-Minute Butter Rest

Transfer cooked steaks to a warm plate, top with a pat of garlic compound butter, and tent loosely with foil for 8 to 10 minutes. This allows the hot juices to redistribute evenly throughout the meat fibers instead of running off onto your cutting board.

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