Cook the steak
you actually want.
Pick your cut, thickness, doneness and method. See the pull temperature, the steps and the inside of the steak before it ever touches the pan.
- Pull at
- 120 to 125°F
- Final center
- 130°F
- Rest
- 5 to 10 min
Watch it cook
About 8 to 14 minutes in the pan for a 1½″ steak (America's Test Kitchen, Serious Eats).
The animation is a heat-transfer simulation of the inside of the steak, not a timer. Stoves and grills vary, so cook to temperature: check the center with an instant-read thermometer.
What temperature is each doneness?
Final center temperature after resting. Pull the steak a few degrees early, because the center keeps rising off the heat.
| Doneness | °F | °C | What you see |
|---|---|---|---|
| Rare | 125°F | 52°C | Cool, deep-red center. Very soft. |
| Medium-rare | 130°F | 54°C | Warm red-pink center. Juicy and tender, the classic steakhouse order. |
| Medium | 140°F | 60°C | Warm pink center with a firmer bite. Still juicy. |
| Medium-well | 150°F | 66°C | A trace of pink. Noticeably firmer and less juicy. |
| Well done | 160°F | 71°C | Grey-brown throughout. Firm; fattier cuts like ribeye hold up best. |
USDA recommends cooking whole beef steaks to 145°F (63°C) with a 3-minute rest.
Which way should you cook it?
Pan-sear
Best for steaks up to about 1½″. Fast, with a butter-basted crust.
Grill
Direct high heat and smoke. Use a two-zone fire for thicker cuts.
Reverse sear
For thick steaks. A low oven first gives edge-to-edge pink, then a hard sear.
Sous vide
The water bath holds the exact final temperature, so it cannot overshoot.