Steak Temperature Guide

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June 27, 2022

Steak Doneness Guide

For precise information about every steak temperature level, see our steak doneness guide below. No matter the steak temperature, it's always essential to follow safety temperature and best practices, like keeping food out of the temperature danger zone.

Extra Rare or "Blue" Steak

Seared outside
Completely red interior
Cold and soft center

Extra Rare Steak Internal Temperature

The internal temperature of a blue steak should be 115-120 degrees Fahrenheit.

Rare Steak

Seared outside
75% red interior
Slightly cool center

Rare Steak Internal Temperature

The internal temperature of a rare steak should be 125-130 degrees Fahrenheit.

Medium-Rare Steak

Seared outside
50% red interior
Slightly firm

Medium-Rare Steak Internal Temperature

The internal temperature of a medium-rare steak should be 130-140 degrees Fahrenheit.

Medium Steak

Seared outside
Pink center with slight red
Firm and springy

Medium Steak Internal Temperature

The internal temperature of a medium steak should be 140-150 degrees Fahrenheit.

Medium-Well Steak

Seared outside
The slightest bit of pink in center
Mostly cooked throughout

Medium-Well Steak Internal Temperature

The internal temperature of a medium-well steak should be 150-155 degrees Fahrenheit.

Well-Done Steak

Seared outside
Fully brown center
Firm and cooked throughout

Well-Done Steak Internal Temperature

The internal temperature of a well-done steak should be 160+ degrees Fahrenheit.

In addition to the 6 classic steak temperatures, two other ways to prepare steak include tartare and the "black and blue" method. Steak tartare is a completely raw meat dish and therefore does not need to be cooked to a certain temperature. "Black and blue" steak is cooked briefly on a hot flame, so the outside is charred, while the inside is cool with an internal temperature of around 110 degrees Fahrenheit. A warning advising customers about food-safe temperatures is typically added to menus next to these dishes.

Steak Temperature Chart

How to Use a Meat Thermometer for Steak Doneness

To use a meat thermometer, insert the probe through the side of the steak and in the thickest part of the cut, avoiding fat or bone. The thermometer should go in at least 1/2 an inch, though if the steak is thick, you may need to insert it in further.

Inserting a probe will not release the internal juices because the probe is too dull to puncture the muscle fibrils. On the other hand, overcooking steak by a few degrees can release a noticeable amount of moisture, which is why it's necessary to test meat with a dependable method.

Why Use a Meat Thermometer to Test Steak Temperature

A meat thermometer is recommended over other less reliable methods, especially for a commercial setting. Certain methods, such as touch and finger testing, may expose the meat to bacteria from the hands. Relying solely on visual cues or touch is not the most effective form of measurement due to the subjective nature of such tests.

After testing for the internal temperature of your steak, make sure to rest your steak to reabsorb and distribute juices before serving. This ensures the moistest and most flavorful steak that guests will enjoy.

How Long Do Uncooked Animal Organs Last in the Fridge?

If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them? Good news—you’re not alone. Whether you're a seasoned nose-to-tail eater or just trying organ meats for the first time, storing them properly makes all the difference in flavor and food safety. So let’s dig in. The Short Answer: Not Very Long Raw organ meats are incredibly nutritious, but also incredibly delicate. Unlike regular cuts of meat, they don’t hang around too long in the fridge. Here’s a quick guide to help: Liver, heart, and kidneys: best used within 1 to 2 days of refrigerating. If you’ve vacuum-sealed them or they came pre-packaged tightly, you might get away with 3 days, tops. Always trust your senses—if the smell is off, the color’s changed dramatically, or the texture feels slimy, don’t take chances. Basically, organ meats are best when they’re fresh. If you know you won’t get to them in time, your freezer is your best friend. Tips to Keep Organ Meats Fresher, Longer These cuts are loaded with vitamins and minerals, but they also spoil quickly. Here’s how to give them the best shot at staying fresh: Keep them cold. Store them in the coldest part of your fridge—usually near the back, not on the door. Wrap them tightly. If the original packaging isn’t airtight, use plastic wrap or a zip-lock bag to prevent air from getting in. Freeze them if you’re not cooking them soon. Frozen organ meats (when properly sealed) will hold up well for 3 to 4 months. A little prep goes a long way here. Why Organ Meats Are Worth It Yes, they’re a bit more high-maintenance. But organ meats are nutritional powerhouses—loaded with B vitamins, iron, and other essential nutrients. And when cooked right? They’re delicious. Think seared beef liver with caramelized onions, or a slow-cooked beef heart stew that tastes like comfort in a bowl. Final Thoughts So how long do raw animal organs last in the fridge? One to two days is your safe window. After that, they’re better off in the freezer than forgotten in the back of the fridge. With proper storage, you can enjoy the rich flavor and unbeatable nutrition of these cuts without worry. Just plan ahead, keep them cold, and savor every bite.Looking for trustworthy, clean, pasture-raised organ meats? We love Ferguson Farms. Their animals are grass-fed and humanely raised—and it really shows in the quality of the meat.