Grilling a great steak is largely a matter of understanding internal temperature. External colour is an unreliable guide — a steak can look done on the outside while remaining undercooked in the centre, or appear grey while still being at a safe and desirable temperature inside. A reliable instant-read thermometer is the single most useful tool for consistent results.
USDA Safe Temperatures for Beef
The USDA recommends a minimum internal temperature of 145°F (63°C) for whole cuts of beef, including steaks, followed by a three-minute rest time. This corresponds to medium doneness. Ground beef requires a higher minimum temperature of 160°F (71°C) because grinding introduces surface bacteria throughout the patty.
Temperature Reference by Doneness
Rare: 125–130°F (52–54°C) — very red centre, cool. Note that this is below the USDA minimum recommendation.
Medium-rare: 130–135°F (54–57°C) — warm red centre. Also below the USDA minimum; this is a personal choice many experienced grillers make for whole muscle cuts.
Medium: 135–145°F (57–63°C) — pink centre, meets the USDA minimum of 145°F at the upper end of this range.
Medium-well: 145–155°F (63–68°C) — slightly pink.
Well done: 160°F+ (71°C+) — no pink, fully cooked.
Rest Time Matters
Remove the steak from the grill 5–10°F (3–5°C) before your target temperature. Carryover cooking — the heat retained in the meat continuing to cook it after it leaves the grill — will bring it to the right temperature during the rest period. A steak pulled at 130°F will reach 135°F during a five-minute rest. Resting also allows juices to redistribute, resulting in a noticeably juicier cut.
Thickness and Timing
Steak thickness affects both cooking time and the approach you use. Thin steaks (under 1 inch) cook quickly over direct high heat and can go from undercooked to overcooked in under a minute. Thicker cuts (1.5 inches or more) benefit from a two-zone setup — sear over high heat for crust, then finish over indirect heat to bring the centre to temperature without burning the outside.
Checking Temperature Accurately
Insert the thermometer probe into the thickest part of the steak, away from bone or fat. For cuts with significant thickness variation, check multiple spots. A quality instant-read thermometer reads in two to three seconds and is the most reliable method available for home grilling.
Sources
- U.S. Department of Agriculture, Food Safety and Inspection Service, Safe Temperature Chart, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart (reproduced by the Virginia Department of Health: https://www.vdh.virginia.gov/content/uploads/sites/6/2023/07/Cook_to_a_Safe_Minimum_Internal_Temperature.pdf). The FSIS page returned HTTP 403 to the fetch tool; the figures were confirmed from the VDH reproduction (last reviewed December 16, 2022). Checked 2026-10-08.