Never chew on leathery steak again: The ultimate beef internal temperature guide

There’s nothing more frustrating than spending a small fortune on a beautiful piece of beef, only to serve it up dry and overcooked. Whether you’re grilling a ribeye or slow-roasting a picanha, the secret to perfection isn't in the timing—it's in the internal temperature.

The golden rule: If you want consistency, use a digital meat thermometer.

Term	Kerntemperatuur	Kenmerken
Extra Rare	45°C – 47°C	Warm on the outside, deep red and raw on the inside.
Rare	50°C – 52°C	Bright red center, soft texture.
Medium-Rare	55°C – 57°C	The favorite: Pinkish-red, optimally juicy.
Medium	60°C – 63°C	Warm pink center, firmer texture.
Medium-Well	67°C – 69°C	Only a hint of pink left, starting to get drier.
Well Done	70°C+	Completely grey-brown, maximum firmness.

Did you know?

We’ve all heard the trick: poke the meat and compare it to the firmness of your palm. While professional chefs might have the experience to pull this off, for the rest of us, it’s guesswork.

Factors like the cut of meat, fat content, and age of the animal change the texture.

1. Account for "Carry-over Cooking"

Meat continues to cook even after you’ve removed it from the heat. The residual heat from the surface moves inward toward the core.

• Remove your steak from the pan 2 to 3 degrees before it reaches your target temperature.

• For larger roasts (like a côte de boeuf), this increase can be as much as 5 degrees.

2. Resting is Not Optional

If you cut into a steak immediately, all those delicious juices will run right out. Let the meat rest for at least 5 to 10 minutes loosely tented with aluminum foil. This allows the muscle fibers to relax, ensuring the juices stay locked inside the meat instead of ending up on your plate.

3. Thickness Determines Strategy

It is nearly impossible to keep a thin, 1 cm steak "rare" without a scorching hot pan. For the best results, choose cuts that are at least 2 to 3 cm thick. This gives you enough time to develop a beautiful brown crust (the Maillard reaction) without overcooking the inside.