Use a meat thermometer to pull the steak off the heat when it hits these numbers. Note: Pull the steak 5 degrees early, as it will keep cooking while it rests.
Doneness |
Pull from Pan |
Final Temp (After Rest) |
Center Color |
Rare |
120°F |
125°F |
Cool Red |
Medium Rare |
130°F |
135°F |
Warm Red |
Medium |
140°F |
145°F |
Warm Pink |
Medium Well |
150°F |
155°F |
Slightly Pink |
Pro-Tips
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Choose Wisely: Look for a steak with the most “white flecks” (marbling) in the red meat. That fat is where the flavor lives.
-
No Poking: Use tongs to flip your steak. If you use a fork, you’ll poke holes that let the juices leak out.
-
The “Grey Band”: If you see a thick grey layer under the crust, your pan wasn’t hot enough. You want high heat for a fast sear!
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