Steak Internal Temperature
145°F 63°C
USDA safe minimum
USDA safe minimum for beef steaks, roasts and chops, followed by a 3-minute rest. Ground beef is different: 160°F.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.
By cut
| RareCulinary target, below the USDA minimum | 125°F 52°C |
|---|---|
| Medium-rareCulinary target, below the USDA minimum | 135°F 57°C |
| Medium (USDA safe minimum)Rest 3 minutes | 145°F 63°C |
| Well done | 160°F 71°C |
| Ground beef and burgersUSDA safe minimum for ground meat | 160°F 71°C |
How to check
- Use a food thermometer. Color and juices are not reliable signs of doneness.
- Push the probe into the thickest part, away from bone, fat and gristle.
- Take the steak off the heat and let it rest 3 minutes before cutting.
Why ground beef needs 160°F
Bacteria live on the outside of a whole steak, so searing the surface handles most of the risk. Grinding mixes the surface into the middle, which is why USDA asks for 160°F all the way through ground beef and burgers.
Pull it a little early
Thick steaks keep rising a few degrees after they come off the heat. Take them off just before your target and check again after the rest.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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