Perfect Steak Guide
Science meets sizzle. Find the exact target temperatures and resting guidelines for every level of doneness to ensure restaurant-quality results at home.
Cool red center. The industry standard for flavor.
The Art of the Pull & Rest
I genuinely believe that the "rest" is just as important as the sear. When you cook a steak, the muscle fibers contract and push the juices toward the center. If you cut it immediately, those juices will spill out onto your plate, leaving the meat dry. Resting allows the fibers to relax and reabsorb the moisture.
Carryover Cooking: A steak will continue to rise in temperature by **5-7°F** after you remove it from the grill or pan. This is why our calculator provides a "Pull from Heat" temperature—if you want 135°F on your plate, you must stop cooking at 130°F.
Doneness Levels:
- Rare (120-125°F): Cool red center. Very soft texture.
- Medium-Rare (130-135°F): Warm red center. The preferred level for most steak lovers.
- Medium (140-145°F): Pink throughout. Firmer texture.
- Medium-Well (150-155°F): Slight hint of pink.
- Well-Done (160°F+): No pink. Very firm and dry.